KR20170106439A - Method and system for processing and / or flavoring foodstuffs - Google Patents

Abstract

The present invention relates to the field of processing and / or flavoring foodstuffs. In one aspect of the invention there are methods and / or devices related to flavoring foodstuffs, such as grain grains, suitable for frying, as well as foodstuffs. In another aspect of the present invention there is provided a method and / or device for providing fragrance to a sealed container, the method comprising providing a container, providing a foam with fragrance therein, attaching the foam to a container, and And delivering the fragrance to the container using the puddle. In another aspect, there is provided a method and / or a method adapted to provide a flavoring to a food product, the method comprising providing a housing adapted to hold at least one flavoring, a piercing element provided in the pudding, An attachment mechanism, and a frangible surface that is used and operated with the piercing element.

Description

Method and system for processing and / or flavoring foodstuffs

The present invention relates to the field of processing and / or flavoring foodstuffs.

In one form, the present invention provides a method of making a food product suitable for flavoring food stuffs, including, but not limited to, frying and / or storing grain kernel (s) And / or < / RTI > The present invention and various aspects of the invention are nevertheless applicable to many different types of foodstuffs.

In one particular aspect, the invention is suitable for use in what is commonly referred to as a popcorn maker.

Hereinafter, it will be convenient to describe the invention in connection with a popcorn maker, but it should be understood that the invention is not limited to such use.

Use of the word " inventor " in the singular form throughout this specification may be taken as reference to one (single) inventor of the present invention or one or more (plural) inventors.

It should be understood that any discussion of documents, devices, operations, or knowledge herein is included to illustrate the content of the present invention. Moreover, the discussion throughout this specification arises from the inventor ' s realization and / or identification of any relevant technical problems by the inventor. In addition, any discussion of materials, such as documents, devices, operations or knowledge, is included herein to describe the content of the present invention in terms of the inventor's knowledge and experience, Should not be accepted as an acknowledgment of constituting part of the prior art based or common common sense in the related art in the claims and the priority date of this disclosure or in Australia or elsewhere elsewhere in this application.

popcorn maker (Popcorn Maker)

The inventors have realized that it is not desirable to deliver pre-fried popcorn considering the following:

One. Fried popcorn is considered to be expensive to pack in an expanded form, which is approximately 40x times larger than the grain kernel size.

2. Many types of fried popcorn have shapes that are easily damaged during transport (for example, 'butterfly popcorn') (often found in the bottom of a packet with many 'wrecks'),

3. As soon as popcorn is fried, quality starts to deteriorate,

4. The cone fried with the shop's expensive price consumes a large self-space,

5. Limit the flavors and service sizes that can be provided.

Producing popcorn 'onsite' is preferred, but largely limited to popcorn specialty shops, movie theaters and bending units. Generalized retail stores (eg, coffee shops, take-away shops, etc.) can be used, for example, for issues such as highly variable demands, space and power requirements, For example, there are difficulties in providing on-site popcorn production, including cleaning oils.

While specialized locations can overcome these issues through relatively high volumes, they typically can not provide 'on-demand' services that produce fresh popcorn based on a 'per-customer' basis. Increased consumer acceptance of 'healthier choices', much more of 'diet popcorn' and 'fat-shrunken' popcorn packaged as evidence, as well as greater diversity, much more specially packaged popcorn flavors as evidence ), You will find that these premises are much more difficult to meet customer expectations / demands. Their current, high volume, and solutions typically require oil-based, pre-frying in 'batch' format rather than 'on-demand, per customer' that affects quality and product.

Thus, popcorn devices and methods used, as part of a vast range of other supplies, are important in a 'customer facing' facility where a supply of 'fresh' popcorn is made to customers:

One. A typical countertop solution of similar size to a coffee machine or other appliance with a corresponding environment that is relatively small enough to be accommodated by these facilities. Workspaces are limited and are expensive in these facilities. The smaller form factor of providing a self service station by enabling multiple service stations is also beneficial to the business.

2. Being able to accommodate a highly variable consumer demand with the ability to serve a large number of customers at peak demand time: [1] The time required to produce a customer order should be as small as possible, It is no longer typical; [2] It is relatively fast to move from one customer order to the next; And [3] Minimize operator time, producing fast 'single customer service' and rapid transition to next customer.

3. It is desirable to accommodate different size orders in order to improve the customer experience, profit, volume production per time period, etc., ie it is desirable to provide supplies similar to professional locations that produce large quantities first and supply services.

4. (For example, the moisture content can vary due to a longer storage time), shrinking or eliminating unfried grain grains (highly desirable) [e.g., Fewer children and teeth issues], uncooked grain grains and fried grain grains are relatively consistent, ensuring that nutritional benefits are relatively maximized [eg, maintaining the original nutritional value, Reduction or exclusion, etc.]. These are considered important for the reputation of the place, for customer satisfaction and / or for marketing / competitive advantage. It is important for non-specialized shops to be able to provide consistent performance without relative employee / operator intervention.

5. Provides the ability to supply broad and flexible fragrances per serving basis. Consumer needs in relation to flavoring popcorn have undergone significant changes over the last decade as identified by the variety of flavors and segmentation found in pre-packaged popcorns today. Diet / 'Lite', spicy, healthy and even alcoholic.

6. It is economical to operate in terms of energy, continuous maintenance (eg cleaning), refuse removal, operational reliability and simplicity. For example, reduce or eliminate oil, reduce waste, and reduce cleaning requirements. Ideally, it works with a standard 10 amp power plug. (Popping popcorn typically requires considerable energy, and the consumer facing facility has 'hidden costs', for example, noise levels associated with air conditioning costs and cooling equipment).

7. An important aspect of choosing a supply as well as an 'economical to run' is the ability of the shop to supply any package if it feels like an optimal set of needs for you and your customers. This means that the shop can innovate with existing packages, existing suppliers and / or packages through their existing relationships. For example, some may prefer eco-friendly packages.

8. Ideal flexibility to accommodate different business models, for example, customer self-service (similar to pouring or filling soft drinks at an instant food outlet).

9. The ability to use a variety of different foodstuffs, such as, but not limited to, corn grain grains to provide additional benefits to the consumer. For example, a large number of popcorn grain grains, which can be used only as domestic frying and provide large size places, such as different sizes, tastes and textures from the commonly available ones that are nowadays supplied in theaters.

Current solutions do not address many desirable features for home supplies (e.g., size, consistency, low power, limited handling and cleaning, freshness).

The inventors have realized that there are many ways to produce popcorn, and these approaches can be summarized as follows:

팝콘 곡식 낟알들을 튀기기 위해서 곡식 낟알 내부에 수분을 가열하는 것이 필요하고 그래서 전분을 바깥쪽으로 밀어내기 위해서 곡식 낟알들의 과피를 개방하고 곡식 낟알 및 립(rip)의 전분의 부분을 '액화(liquefy)'하기 위한 충분한 온도 및 압력에 도달하여 수증기가 된다.

Popcorn To fry grain grains, it is necessary to heat the moisture inside the grain kernel, so to open the grain of the grain grains to push the starch outward and to "liquefy" the starch part of the grain grains and rip, And reaches a sufficient temperature and pressure to become water vapor.

곡식 낟알들을 가열하기 위한 다양한 방식들이 있지만, 그러나, 본질적으로 그것들은 세개의 유형들로 분류된다: 전도 (과피를 통한)에 의한 열, 해당 수분에 직접 영향을 주는 방사 (전형적으로 마이크로파) 및 두개의 조합 (예를 들어, ‘팝콘 미리-패키지된' 솔루션은 전형적으로 가정용 일부 벤딩 유닛들에서 사용된다).

There are a variety of ways to heat grain grains, but in essence they are divided into three types: heat by conduction (through the pericarp), radiation (typically microwaves) that directly affect the moisture, (E.g., a 'popcorn pre-packaged' solution is typically used in some residential bending units).

첫번째는 (전도에 의한 열)은 뜨거운 공기, 뜨거운 오일, 등등과 같은 형태를 취한다.

The first (heat by conduction) takes the form of hot air, hot oil, and so on.

후자 (마이크로파)는 전형적으로 물에 대하여 최적인 주파수의 전자기파들 (전형적으로 마이크로파(및 조절)에 기초하고 (통상 2.45Ghz)) 전형적인 마이크로파 오븐 (뿐만 아니라 가열 버터(butter))의 비능률에 기인하여 발생한 조합 버전은 예를 들어, 마이크로파 에너지의 일부를 열 에너지로 변환하는 금속 스트립을 이용한다(가정용 사용을 위해 사용되는 마이크로파 팝콘 백들에서 통상 발견되는 ).

The latter (microwave) is typically due to the inefficiency of a typical microwave oven (as well as a heated butter), based on electromagnetic waves of the most optimal frequency for water, typically based on microwave (and conditioning) (typically 2.45 GHz) The resulting combination version utilizes, for example, metal strips that convert some of the microwave energy to thermal energy (as is commonly found in microwave popcorn bags used for domestic use).

과피(pericarp)의 외부 가열을 통한 열의 전송은 크게 비효율적인 것으로 간주되고, 열이 내부의 층들에 그리고 그것이 요구되는 곳에 침투하는 필요한 느린 튀기는 시간으로 귀결되고 생물학적 재료를 더 긴 요리 시간 및 열에 노출시킨다. 주목되어야 한다 외부 (요리) 온도를 증가시킴으로써 튀기는 속도를 보상하기 위한 임의의 시도는 여러 가지 이유들로 예를 들어, 높은 압력들에 도달하는 곡식 낟알들의 외부층으로 귀결 및 곡식 낟알들에 더 깊이 있는 전분 완전히 젤라틴화되기 전에 (부분적 튀기기를 일으킴) 껍데기 랩쳐링(rapturing), 과피 태우기, 큰 에너지 사용 등으로 비현실적인 및/또는 역효과를 낳는 것으로 간주된다.

Transmission of heat through the external heating of the pericarp is considered to be highly inefficient and results in the required slow frying time at which the heat penetrates into the inner layers and where it is required and exposes the biological material to longer cooking times and heat . It should be noted that any attempt to compensate for the frying speed by increasing the external (cooking) temperature may result in an outer layer of grain grains reaching, for example, high pressures for a variety of reasons, It is believed that the starch present is unrealistic and / or adversely affected by shell rapturing, pericarp burning, large energy use, etc. before being fully gelatinized (causing partial flipping).

마이크로파 방사는 그것이 물 분자들을 가열하기 위해 과피를 침투할 때 보다 효율적이게 된다 [및 그것을 통하여 팽창/튀기기에 대부분 관련하는 그것들의 전분의 부분]; 그러나, 그것은 마이크로파 디바이스 디자인에 크게 의존적이다. 표준 마이크로파 오븐 디자인 (예를 들어, 가정용 셋팅, 일부 벤딩 유닛들, 등에서 사용되는)는 극도로 비효율적이다. 이것은 튀기는데 걸리는 시간으로부터 명확하다 (또는 가스 스토브 vs. 마이크로파 오븐 위에서 한 잔의 물을 끊이는 것을 비교하는 것만으로도). 팝콘은 그것의 극도의 팽창 비율(약. 13cm일 수 튐(bounce)으로 또한 귀결되는 )이 팽창을 수용하는데 필요한 마이크로파 챔버는 큰 것이 필요하고 이는 반사율, 과가열, 등에 비효율성들, 어려움으로 귀결된다는 것을 의미하기 때문에 마이크로파 솔루션들에 대한 고유의 난제를 제기한다. [큰 제조 시스템에서 주목할 것은 그들이 개방 컨베이어, 단일 층들, 등에 의해 챔버 이슈들을 처리할 수 있는 것과 다른 이슈들을 경험할 수 있다].

Microwave radiation becomes more efficient when it penetrates the periplasm to heat the water molecules (and the part of their starch that is largely involved in swelling / splitting through it); However, it is heavily dependent on microwave device design. Standard microwave oven designs (such as those used in home settings, some bending units, etc.) are extremely inefficient. This is clear from the time it takes to flip (or just compare the breaking of a glass of water on a gas stove vs. microwave oven). Popcorn requires a large microwave chamber to accommodate this expansion, resulting in its extreme rate of expansion (which also results in a bounce of about 13 cm), which results in inefficiencies, difficulties in reflectance, overheating, etc. , Which raises the inherent difficulties for microwave solutions. [Note that in large manufacturing systems, they can experience chamber issues and other issues by opening conveyors, single layers, etc.].

전도 및 마이크로파 솔루션들에 의한 열 전송은 예를 들어, 뜨거운 공기 기계 및 마이크로파 기계들을 사용하는 큰 생산 설비들로부터, 전형적으로 대류만이 사용되는(뜨거운 오일 전형적으로) 볼륨 고객이 마주하는 환경들 (예를 들어, 영화 극장들)까지, 벤딩 기계 (주로 열의 및 일부 마이크로파)까지, 미리-패키지된 콘들을 이용하는 전형적으로 오일 기반, 뜨거운 공기, 또는 가정용 마이크로파인 가정용 유닛들까지 ‘팝콘 시장'의 상이한 세그먼트들에서 사용된다.

Heat transfer by conduction and microwave solutions can be achieved, for example, from large production plants using hot air machines and microwave machines, typically in environments where the convection is only used (hot oil typically) Up to bending machines (mainly heat and some microwaves), up to home units, typically oil-based, hot air, or home microwave using pre-packaged cones, Used in segments.

솔루션의 핵심은 ‘고객 측에서는 신선하게 [현장에서] 만들어진 팝콘'에 관한 것이기 때문에, 큰 생산 설비들과 같은 영역들은 논의할 필요가 없다 (그것들의 디자인은 또한 상당히 상이하다, 예를 들어, 컨베이어/단일 층 디자인, 큰 드럼들, 등).

Since the core of the solution is 'popcorn made freshly' on the customer's side, areas such as large production facilities do not need to be discussed (their design is also quite different, for example, conveyor / Single layer design, large drums, etc.).

고객의 ‘서비스 시간' 성질을 이해하는 것이 중요하다 - 신선한 팝콘을 다수의 고객들에게 제공하는데 요구되는 시간은 팝콘을 튀기는 시간, 생산될 수 있는 양 및 생산될 연속적인 ‘단일' 서빙들(예를 들어, 폐쇄된 컨테이너에서 ‘로드/제거/리로드'하는 것이 필요하다면 )에 대하여 요구되는 시간의 함수. 열 전도 (또는 심지어 표준 마이크로파 오븐 접근법)를 이용한 전형적으로 신선하게 만들어진, 단일 서브, 팝콘은 튀기는데 상당한 시간의 양을 필요로 한다. 튀기는 것이 1.5 내지 3 분이 걸리는 것은 흔하다(예를 들어, 표준 마이크로파 오븐 팩들은 약. 3 분을 필요로 한다). 이런 길이의 시간은 고객이 마주하는 비즈니스에 대하여 비현실적으로 간주되는데 예를 들어, 10 고객들을 서비스하는 것은 최종 고객이 서비스를 받는 시간 까지 15 내지 30 분 지연이 필요할 것이다 (다른 동작들을 포함하지 않고).

It is important to understand the nature of the customer's 'service hours' - the time required to provide fresh popcorn to a large number of customers depends on the amount of time that popcorn is fried, the amount that can be produced, and the continuous 'single' For example, if it is necessary to 'load / remove / reload' in a closed container). A typically fresh, single serve, popcorn using thermal conduction (or even a standard microwave oven approach) requires a significant amount of time to flip. It is common for frying to take from 1.5 to 3 minutes (for example, standard microwave oven packs require about 3 minutes). This length of time is considered impractical for the business facing the customer, for example, servicing 10 customers will require a 15 to 30 minute delay (not including other actions) until the end customer is serviced. .

다른 중요한 영역은 어떻게 에너지가 전송되는지 이다. 오일 기반 전도는 예컨대 청소, 생산되는 최소의 양, 영양 이슈들, 등 이슈들이 발생한다. 그것들은 단일 서브 애드혹(add-hoc) 수요에 대하여 매우 적절한 것으로 간주되지 않는다.

Another important area is how energy is transmitted. Oil-based conduction arises, for example, in cleaning, the minimum amount produced, nutritional issues, and the like. They are not considered to be very appropriate for a single add-hoc demand.

The inventors have realized that there are many products available for producing popcorn, which can be summarized as follows:

뜨거운 공기 튀김기들 - 그것들은 풀린(loose) 곡식 낟알들을 사용하고, 곡식 낟알들은 튀겨질 때 챔버를 비우고, 수분은 거기에 포획되지 않고 오일을 필요로 하지 않는다. 그것들은 오븐 챔버 디자인을 공급하지만, 이들 유닛들은 물 분자들로 열 전송의 성질 때문에 긴 튀기는 시간을 겪어서 비효율적이고 (전도성), 고 에너지 사용, 열이 곡식 낟알들 사이에서 분산되는 것을 보장하기 위해서 챔버의 연속적인 조향 (또한 시끄럽고), 자동 자유 흐름 생산을 허용하지 않고 서빙 사이즈들에 제한이 있다. 그것들의 튀기는 성능은 단독으로 높은 볼륨 영역에서 사용하기에 부적절하다고 간주된다.

Hot air fryers - they use loose grain kernels, grain kernels empty the chamber when splashing, and moisture is not trapped there and does not require oil. They provide an oven chamber design, but these units undergo long flushing times due to the nature of heat transfer to water molecules, making them inefficient (conductive), high energy use, and in order to ensure that heat is dispersed among the grain grains, (Also noisy), there is a limit to serving sizes without allowing automatic free flow production. Their frying performance alone is considered unsuitable for use in high volume areas.

패킷 기반(풀린 콘 곡식 낟알들이 향료와 함께 미리-패키지되고 전자기파들, 예를 들어, 마이크로파를 경험하게 된다), 이들은 전형적으로 벤딩 기계들 또는 가정 (단일 패킷들)에서 사용된다. 많은 시스템은 벤딩 시스템에 통합된 가정용 마이크로파를 사용한다 (이것은 약. 3 분의 대기 시간으로 귀결된다 (패킷 사이즈 기반), 실제적으로 샵에서는 아니지만). 완전히 튀겨진 팝콘을 갖는 패킷을 수용하는 튀기는 챔버에 대한 요구는 접근법이 에너지 사용과 관련하여 크게 비효율적이고, 파들의 분산은 잘 제어되지 않는다 - 즉 느린 시간 및 비효율적인 것을 의미한다. 수분은 백에 트랩되고 튀겨진 곡식 낟알들은 계속해서 방사를 겪게 되고, 이의 전체는 성과의 품질에 영향을 미친다 (예를 들어, 과요리 또는 심지어 탄 팝콘). 시스템은 사이즈 패킷 때문에 큰 챔버를 필요로 하고 만약 자동화가 요구되면 그것은 극도로 크고 값이 비싸다 (백의 움직임을 관리, 챔버 셋팅, 등). 패킷들은 파들의 일부를 열로 변환하기 위한 금속 시트를 필요로 한다.

Packet-based (unconstrained corn grains are pre-packaged with fragrances and experience electromagnetic waves, for example, microwaves), which are typically used in bending machines or assumptions (single packets). Many systems use household microwaves integrated into the bending system (this results in about three minutes of latency (based on packet size), not actually in the shop). The requirement for a frying chamber to accommodate packets with fully popped popcorn means that the approach is highly inefficient in terms of energy use and that the dispersion of the waves is not well controlled - that is, slow time and inefficiency. Moisture is trapped in the bag and the fried grain grains continue to undergo radiation, the whole of which affects the quality of the performance (eg, cooked or even burnt popcorn). The system requires a large chamber due to the size packet, and if automation is required, it is extremely large and expensive (management of bag movement, chamber settings, etc.). The packets require a metal sheet to convert a portion of the waves to heat.

마이크로파 챔버내에 배치된 컵 기반 개별 서빙 여기서 미리-패키지된 곡식 낟알들은 컵 안에 제공된다. 이 접근법은 몇가지 점들에서 부족함이 있는데, 챔버가 튀겨진 곡식 낟알들을 수용하기 위해 충분히 커야 하고, 튀겨진 곡식 낟알들이 튀기는 챔버에 유지되어서 계속되는 방사를 겪게되고 제품의 품질에 영향을 미치고 (및 영양 측면들), 예를 들어, 과요리 또는 어떤 것은 타고, 또는 많은 곡식 낟알들을 튀기는 것은 고장 (그것이 폐쇄된 유닛일 때 그것은 시간 기반 사이클에 의존해야 하고 및 곡식 낟알들 성과들에 주어진 비일관성은 변화할 것이다); 수분이 탈출하는 것이 허용되지만, 그러나, 유닛내 튀겨진 곡식 낟알들의 보유는 효율적이지 않고, 폐쇄 챔버 디자인은 랜덤 엘리먼트를 프로세스에 통합하는 공진으로 귀결된다. 폐쇄된 챔버인, 수동 동작 및 상당히 더 낮은 스루풋을 요구하고, 서비스 사이즈는 컵에 제한되고 특정 컵들의 사용은 더 많은 공간, 비용을 필요로 하고 더 적은 유연성이다.

Cup-based individual serving arranged in a microwave chamber wherein the pre-packaged grain grains are provided in a cup. This approach is lacking in several respects: the chamber must be large enough to accommodate the fried grain grains, the fried grain grains are retained in the frying chamber, which undergoes sustained emission, affects the quality of the product (For example, cooking, or something to ride on, or splashing many grain grains will fail (when it is a closed unit, it must depend on a time-based cycle and the inconsistency given to grain grains performance will change will be); Moisture is allowed to escape, however, retention of fried grain grains in the unit is not efficient, and closed chamber design results in resonance that integrates the random element into the process. Requiring manual operation and significantly lower throughput, which is a closed chamber, the service size being limited to the cup and the use of certain cups requiring more space, cost and less flexibility.

Taste

Because of the many different suppliers that provide unique (self) flavors, the wider range of popcorn flavor is another aspect that is increasingly associated with consumer demand and popcorn consumption. The demand for a large increase in the different flavors of popcorn available to this consumer is largely due to pre-fried (typically white) solutions or because of economical and practical ones, professional popcorn shops (passive-intensive, Time-consuming, costly, volume). With regard to flavoring at the time of frying, it is a packet or delivery funnel incorporated into a separate back bag (e.g., part of a microwave packet) that has seasoning in the side popcorn packet, or added to the open container. (1) it is unrealistic at the point of purchase (economical basis; required space, etc.), (2) it is impractical for non-specialty shops to produce them themselves (and even if they are again in range (3) separate bag or funnel approaches are largely unrealistic because they are difficult to ensure a good distribution, such as messy and flavorful, etc., It is deemed not to have done so.

The flavor of the prior art is also limited to a predetermined selection and / or amount. This limits the ability of customers to make their favorite flavors on grocery products. Prior art devices generally also require cleaning while adding flavor to the flock of groceries to avoid cross contamination between the flocks of groceries.

dispenser  Dispenser unit

Some prior art popcorn makers have also been attached to the grain kernel storage-feed unit. The storage / feeder unit may be a " hopper " style design that stores grain grains and automatically feeds them into the cooking chamber in a continuous manner. If a relatively small amount of popcorn is required to be cooked and sold at a store, this is considered inappropriate.

In the case of the hopper, the grain grains are poured into the hopper. They are now exposed to the surrounding conditions. An additional problem is that popcorn machines require considerable heat to fry grain grains. Thus, the grain grains are exposed to higher temperatures and uncontrolled humidity, all of which shorten their shelf life (a problem with add-hoc production) and affect their quality over time . Another issue is that the hopper needs to be cleaned (various biological debris on stored grain grains, moisture and so on (food hygiene requirements), smaller, non-specialized facilities to perform more maintenance and less functional Furthermore, when ensuring that the grain grains are transferred from the storage bag (or other container) to the hopper, the hopper requires overwork / diligence (and space to allow this work to be performed).

Fad (POD)

There is also a need to provide flavoring with a microwave popcorn maker designed to handle single serving size requirements such as after frying (after production). It is also desirable to provide automatic flavoring in popcorn makers. There is also a demand for delivering a personalized flavor to the in-line and final consumer, with a frying process to provide a large number of flavors simultaneously and a good distribution (homogeneity). It would also be desirable to contain various flavors, e.g., powders and liquids.

At present, it is necessary to find a way to mix seasonings (or special mixing vessels) without toppling the tops, then satchel, dispensers, etc. The homogeneity is compounded with a number of seasonings (additives) and if the requirements include a liquid type material (e.g., olive oil), the dry season will be difficult and the wet seasonings will stick together and / (Even in the oil itself).

It is the purpose of the embodiments described in this application to overcome or mitigate at least one of the noted disadvantages of the related art systems, or at least provide alternatives useful in the related art systems.

There is provided a device and / or method therefor for energizing a food product in a first aspect of the embodiments described in the present application, comprising: an energy source for providing energy; An input conduit adapted to at least temporarily transfer energy to an area of the device adapted to hold the food product and an exit conduit providing leakage inhibition of the energy, The grocery area is co-located in a manner that allows it to escape the device when the grocery item is fried after being energized.

There is provided a dispenser adapted to dispense grain kernels in a device and / or a method therefor for energizing groceries in another aspect of the embodiments described in the present application, wherein a chamber adapted to hold the grain kernels, ; A temperature control element associated with the chamber and being controllable to provide the contents of the chamber at a predetermined and / or selected temperature, and a valve adapted to regulate the flow of the grain grains from the chamber to the device.

According to yet another aspect of the embodiments described herein, there is provided a pod adapted to provide a flavor to a food product and / or a method therefor, comprising: a housing adapted to hold at least one flavor; A piercing element provided in the pad; An attachment mechanism for attaching the fade to a bag or container, and a frangible surface for use with the piercing element.

In yet another aspect of the embodiments described herein, there is provided a pod adapted to provide a flavor to a food product and / or a method therefor, in association with a popcorn machine, comprising a housing adapted to hold at least one flavor, ; An attachment mechanism for attaching the pads to the machine, and an openable surface adapted to enable the condiment to escape the pads.

In yet a further aspect of the embodiments described herein, there is provided a device for and / or a method for providing fragrance to a sealed container, the method comprising: providing a container; The method comprising: providing a pod having a spice therein; attaching the pod to the container; And delivering the fragrance to the container using the fade.

In yet another aspect of the embodiments described herein, there is provided a device for and / or a method for providing a flavoring to a food product, the method comprising: providing a grocery storage area; Adjusting the flow of the food product from the storage area to the container; And providing perfume to the path of the food product stream.

In yet another aspect of the embodiments described herein, there is provided a device for frying food and / or a method therefor, wherein the foodstuff is provided at an initial temperature of between < RTI ID = 0.0 > To provide an increased temperature delta to the temperature.

In yet another aspect of the embodiments described herein, there is provided a device for frying food and / or a method therefor, wherein by providing the foodstuff at a rate 2% higher than recommended by the manufacturer / supplier of the foodstuff, And providing an increased moisture content for the foodstuff.

There is provided a device and / or method for accessing and resealing a container in a further aspect of the embodiments described herein, the method comprising: providing a resealable access port; Attaching the port to the container in a manner substantially surrounding the area to be accessed; Creating a hole in the container within the area to be accessed, and resealing / covering the hole using the port.

Other aspects and preferred forms are defined in the appended claims, which are disclosed in the specification and / or form part of the description of the invention.

In essence, embodiments of the present invention are suitable for domestic use as well as " consumer facing " locations / situations (e.g., coffee shops, convenience stores, bending machines and the like) , A need for a microwave-based, relatively high-performance, compact system for generating pop-ups, of a serving-size.

The present invention is based on the fact that the controlled heating duration and relatively reduced moisture (at the outlet) of the grain kernels, in order to eliminate overcooking, protect nutritional values and ensure comparative product consistency, To the production of fresh popcorn from loose (non-packet) grain grains without use. The solution may provide variable grain kernel types and / or partial sizes.

The present invention enables relatively high-speed variable serving sizes (button presses or even automatic) without requiring operator intervention between each serving; This, in combination, makes its 'bench top' style ideally suited to the general, customer-facing establishment needed to service variable demand levels with minimal latency, Requirements. The use of loose grain grains and a 'free flow' design provides for the availability of serving containers.

Spices and / or additives may be added post-production to provide selected and variable ranges of flavors or combinations of consumers. Adhesion of the fragrance to the fried grain grains without the added minimum oil or added oil is preferred and is still on the fried grain grains due to their freshness, quick frying and extracting behavior according to another aspect of the present invention It is achieved through the residual of moisture.

The present invention is considered to accommodate high and robustly the variability in grain grains diversity and conditions (or even non cone grain grains). Additional innovations are provided by the option to manipulate the size / shape of the final product using the increased heat delta.

Current 'fry' solutions fail to deal with many of these aspects, and they do not provide a 'coffee machine' type experience for popcorn lovers.

The use of a non-resonant splash chamber is beneficial and allows a " free flow " of the fried cone through a 'flue' and thermal feedback loop and / or timer control and / or reflectivity sensing. The differences are:

Flavoring

According to an embodiment of the present invention, a user may select one or more flavors (or combinations of flavors).

In accordance with an embodiment of the present invention, a user may select amounts of one or more flavors to add to the groceries.

According to an embodiment of the present invention, a fade is provided having a measured amount and / or concentration of perfume. The user may select a fade, or a number of fades, to provide an appropriate taste or flavor combination.

Dispenser unit

Unlike prior art grain conveying units which have a "hopper" style design that stores grain grains and automatically feeds grain grains to the cooking chamber in a continuous manner, in the present invention, the grain grained dispenser unit The grain kernels are fed to the popcorn maker in a specific manner. In the present invention, there is a " canister approach ", wherein the grain grains are measured for each serving according to the selected serving size. The canister approach provides a number of advantages. Grain kernels are better protected (humidity, heat, contaminants, etc.) to the point of delivery to the frying chamber. The transfer is relatively direct to the frying chamber (via the microwave flow path). The choice of replacing an empty canister or other canister with different groceries therein is a relatively quick, simple, operational item by operator and limited space (i.e., many experience is not required for refilling, No real risk, fast turnaround). An additional advantage is the ability to manage temperature to change the popcorn texture / size and quality of the fried popcorn. There is no handling of the grain grains (i.e., a hopper in which the operator must move the grain grains from one container to the hopper container).

Regarding humidity and heat, controlling the state of preservation of cone grain, minimizing the deviation, minimizing the high temperature, freeing it from contamination (food hygiene) The fried quality of the grain kernels is maintained for a certain amount of time (Much smaller in smaller volume-ad hoc environments). It has been understood by the inventors that the moisture level should be maintained at a substantially optimal level (approximately 13.7%) in order to properly flush the popcorn. Changes in heat and humidity can cause stress on the endosperm and possible cracks. The effect of the cracks is to influence the fried quality. It is beneficial to store grain kernels at lower temperatures to reduce moisture loss and reduce degradation and the like. The effect of all of these is to significantly increase food shelf life and maintain good quality fries.

The design of the canisters and fryers means that the grain grains fall directly into the pipe through which microwave energy flows (cap and fryer cup), which is not the area where biological contamination (such as bacteria) is an issue because of the high intensity of microwave radiation. Reduce maintenance / cleaning operations again.

The dispenser unit is also temperature controlled, which provides the ability to manipulate the grain kernel temperature prior to cooking / frying through increasing / decreasing heat delta, and as the rate of temperature increase in cooking increases, Within the determined temperature range, it was realized that the size of the fried cone was greater. Moreover, if the grain grains are provided to the cooking chamber at or near relatively comparable temperatures, the size of the fried grain grains will be relatively uniform. The present invention makes use of the relationship between temperature and grain kernel size and / or consistency in frying grain grains. The design of the system (and the canister) allows the grain grains to be transferred to the frying chamber relatively quickly and quickly fried. This means that the heat delta can be changed, starting from the temperature of the grain grains and then fast heating operation with high intensity microwaves. The transfer of the present invention and thermal control of the grain grains prior to the fast sequence allow manipulation of the unit to increase the size of the fry (and the resulting texture), for example, the popcorn vs fry size at ambient temperature.

Fad

Basically there are at least as many different flavoring / additive solutions as a whole -

[One] Fad is specifically designed for popcorn splitting or hopper systems

[2] Fado is for general use for snack bags (using an adhesive layer or other suitable means to stick or bond in a relatively sealed manner to the snack bag / container).

[3] Fad with an applicator designed to remain in a food snack bag

[4] Any combination of it.

The concept of having full fads is the ability to add various flavors, spices, food additives, etc. (for example, 2 x chocolate fods for double strength) in varying amounts. The problem is not messing up (or at least messing with it) and how the popcorn machine or snack bag will deliver it with a better distribution.

Prior art forms of aftertaste flavoring include: flavor shakers with large holes distributed over most dispensing surfaces to ensure good flow (flavors suitable for popcorn, e.g., cheddar cheese, buttery flavor (Usually similar to pump types) (eg butter flavors), mixing bowls (variety of shapes, handling, etc.), liquids, With or without, a closed or open design). There is also some prior art that has not been commercialized to provide a funnel solution (e.g., a straw with holes) for delivering liquid fragrance vertically along the height of the popcorn container. The shakers, satchels and dispensers are designed to add flavors on top of the fried popcorn and then require the user to mix them (or in the case of a " straw funnel " . In contrast, the padded contents are delivered in sync with the flow, or are delivered in one or more step intervals (so there is no mixing) and it is necessary to be sent mainly in a narrow area with flow control , A large number of fats with sufficient content in a small space without interference with the popcorn flow, or in the case of fads for snackbacks / containers, through a controlled channel that precludes diffusion into the outer atmosphere.

One paddle is designed to be used with a popcorn machine. This is a unique design (e.g., different from the standard pad design used for salt & shakers, which surrounds the center of the pad, or over the surface of the pad, (using different formations) ). There is little standard pad design in relation to the proposed invention. In the present invention, the flow of popcorn is controlled through a relatively narrow funnel due to (1) the need to filter microwaves, (2) the ability to accommodate the volume of different services and the volume of the container, and (3) . Spices / flavors / granules that are additionally required to be accommodated may vary considerably in size (e.g., sour cream and chives, the latter being larger / more visible size) It is important to note that most of the powders being made must be relatively fine to ensure the best adhesion and distribution. (Or exclude) floating offs (because they avoid cross contamination of the seasonings for subsequent batches and are not desirable for the retail environment), within a short period of time, relatively large The demand for the delivery of positive spices requires a design approach that is different from the standard approach. To ensure control, handling of different size granules, relatively large flow, etc., the fades and the associated " shaking mechanism " are provided in different ways. In the present invention, the above-described faded holes are substantially located on one side of the pad. The amount of spice dispensed is accommodated by the length of the paddle rather than the circumference. As will be described later in this application, the fade is positioned at an angle to the exit flue and the release motion is more like tapping (short arc and back and forth movement). This approach is better controlled vs. diffused. Vertical (up-down) motion. (In the prior art pads, all the spices are vertical to the holes and a good balance is required to be achieved between the flow shake intensity of the powder and the associated diffusion / control). The inventive pad provides greater control over its tilted position. The design of the padd is also capable of accommodating larger granules mixed in the powder and having larger holes with no flow where the fine powder is compromised when the flow is better controlled. A further advantage of this design is that it more readily accommodates multiple puddles around the perforations where the popcorn (long, less surface area, perforations on one side, and inclined sheikh). This is important because the invention permits virtually infinite variety of flavor / additive combinations to be added through the selection of one or more of the favors by the user and allows all spices to reach the popcorn when the popcorn is fried and flows out of the flu to be.

In one form, the fade is designed as a foil or otherwise covering over the holes, which are perforated or manually peeled by the machine to expose the holes. Another advantage of the design is that it accommodates the possibility of a popcorn-splitting machine that actually punches on one side through the foil and as an edge design for the holes it means that most foil seals remain unbroken and will not break This will reduce the cost of the pads and will further improve the speed of operations.

Other pads are suitable for use with ordinary snacks in the bag. Consumers are interested in supplemental as well as larger diverse flavors (for example, there are now 'protein chips' that add protein to 'chips snacks' for some health benefits). An economy that provides a 'personalized snack experience' is simply not feasible if you do not add them after purchase or at the point of purchase. The difficulty with adding a spice / flavor after production without a specialized mixing machine is the dispensing of the additive, and if it is accompanied by messiness and no choice to consume the product immediately, exposing it to air will start the process acceleration of deterioration, This is the fact that they limit the store's ability to sell compounds (personalized mixtures) to consumers unless they tend to consume it right there.

Fad deals with these problems. The action is to remove the sticker from the pad (release paper), attach it to the bag, release the fragrance / additive to the bag, or press the pad to release it and shake the bag around it several times. Mixing takes place inside the bag and there is no comparative additive / powder escape (even at 360 revolutions and normal shaking allows the additive to be well distributed throughout). Because the contents of the pack and the contents of the bag are produced in a food grade facility and have protective measures against deterioration (eg, modified atmosphere packaging), the acceptance and similar bonding of the two 'chambers' factory conditions' remain substantially maintained. Another advantage of this design is that maintaining the amount of amended atmosphere (and surplus space) inside the bag helps the mixing process because the snack moves more easily inside and is better protected. The performance of this process is a snack with a new fragrance or a healthy additive, which is in fact substantially similar to a factory packaging bag, but a small pad is attached to the side. This solution allows a consumer or shop to produce a unique mix of flavors (or strengths) and additives that can be healthy additives and even larger granules (e.g., dried fruit bits) To be used. The design also allows the size of the pads to be produced on different scales (for example, if you so wish, support a trail mix). The fade is not limited to snacks. Is a solution for delivering additives to the sealed food that has a cover layer that can actually be penetrated with a sharp edge and that allows the foam to stick to and against the contents to be delivered, (See how to separate cups on some and some mixtures), marinade on a meat tray, etc.). The seal ensures that the quality of the food is not compromised in any significant way - and thus does not initiate the degradation process. Other advantages of Fado are that the consumer improves the seasoning experience (because of the significant contribution of smell to the effect of taste) [major differences from existing solutions]; As well as a substantial containment of the added fragrance within the bag / container to deliver a maximum perfume effect that improves the ability to activate to meet the needs of the consumer (e.g. seniors) with different right-handed levels do.

Modified paddles also use variations of the paddle to accommodate the popcorn machine. The difference is that fast cutting of the foil on one side, i.e. the addition of one side cut, is applied to the container used by the customer to mimic the popcorn machine padd design.

Other modified variations of the paddle are designed for use with heated meals or microwave oven foods by other means.

Yet another alternative is a capsule with a fill-in applicator having an inner capsule, which may contain other items, new toys or additives, and the like. This provides a similar advantage to the paddle, i.e. it does not substantially affect the internal atmosphere, but it requires that the capsule remains in the bag or that a more complex valve system is incorporated into the design. Its advantages are that the amount that can be delivered is larger and can be distributed directly to the center of the snack. It can also be used to insert other things (e.g., surprise toy, for example, similar to Kinder Surprise (chocolate)). The other advantage is that most of the spreaders can be broken or even go into the bag and hardly stick outside (vs. FAD).

Advantages provided by the present invention include:

비-공진 공동(non-resonant cavity)은 곡식 낟알 식료품들의 더 일관된 제품 생산으로 귀결된다;

The non-resonant cavity results in a more consistent product production of grain-kernel foodstuffs;

튀겨진 곡식 낟알들은 그것들이 튀겨졌을 때 플루(flue) 밖으로 빠져나가지만, 반면에 종래 기술의 공동 공진기 디자인들은 이미 튀겨진 곡식 낟알들을 계속 가열하여 그것들을 ‘과요리(over-cook)'할 것이다.

The fried grain grains will escape out of the flue when they are fried, whereas the prior art cavity resonator designs will continue to heat the already fried grain kernels and 'over-cook' them .

본 발명은 팝콘이 출력 플루 (출구 파이프)에 캡쳐될 때 여러 가지 컨테이너들 솔루션들이 사용되는 것을 허용한다 (예를 들어, 백, 박스, 등 및 상이한 사이즈들; 및 심지어 다수의 무리들을 더 큰 컨테이너로) vs. 상기의 특허 이는 컵 디자인에 제한된다. [커머셜 동작들 (또는 가정용)에 대하여 그것들이 그것과 관련된 전부의 공급 로지스틱(supply logistics)과 함께, 매우 중요한 작동식으로 (또한 시장, 예를 들어, 로고, 별개의 컨테이너들 등) 그것들의 사전-존재하는 컨테이너 옵션들을 사용할 수 있다는 것을 의미한다.

The present invention allows different container solutions to be used when the popcorn is captured in the output fluff (outlet pipe) (e.g., bags, boxes, etc. and different sizes; ) Vs. The aforementioned patents are limited to cup design. [For commercial operations (or home use), they are in their very important operative form (together with the market, for example, logos, separate containers, etc.), along with their entire supply logistics associated with it - means that existing container options can be used.

‘자유 흐름' 접근법은 무리(batch)들간에 빠른 전환을 허용하고(높은 볼륨 요건들 및 빠른 고객 서비스가 중요), 유닛을 개방할 필요가 없이 곡식 낟알들의 수동 또는 자동 삽입을 허용한다. 상기 ‘자유 흐름(free-flow)' 접근법은 전체 ‘과요리'의 위험 없이 단순하고 일관된 결과들을 갖는 컨테인먼트에 곡식 낟알들의 다양한 양들 (즉, 몇 층 높이) 및 곡식 낟알들의 다양한 유형들 (상이한 특성들을 갖는 상이한 곡식 낟알들 유형들의 다양성이 있다) 을 지원할 수 있다는 것을 의미한다.

The 'free-flow' approach allows for quick switching between batches (high volume requirements and fast customer service are important), allowing manual or automatic insertion of grain grains without the need to open the unit. The 'free-flow' approach is based on the various quantities of grain grains (ie, several layers high) and the various types of grain grains (different sizes of grain grains) in simple and consistent results without the risk of total ' There are varieties of different types of grain grains with properties).

‘자유 흐름'은 대부분 튀겨진 곡식 낟알들이 상기 유저 컨테이너에 있는 것을 보장하지만, 반면에 많은 종래 기술의 디자인들은 품질 제어 이슈 뿐만 아니라 어린 아이들 (예를 들어, 치아)과 관련하여 관심을 갖게 하는 튀겨지지 않은 팝콘으로 결론될 수 있다.

The 'free flow' ensures that most of the fried grain grains are in the user container, while many prior art designs are used to control the quality control issues as well as the frying, which is of interest to young children (e.g., teeth) It can be concluded that popcorn is not.

‘자유 흐름' 접근법을 보완하는 것은 열 또는 마이크로파 반사 센서들을 이용한 옵션의 마이크로파 소스 보호, 컷오프(cut-off), 회로들이다. 팝콘이 컨테이너에서 비워졌을 때 거꾸로의 마이크로파 반사의 양은 증가할 것이다. 마이크로파를 자동으로 셧 오프하고, 에너지의 낭비를 줄이고, 마이크로파 소스를 보호하고 및 사이클 사용되는 양 또는 유형에 관계없이 튀기기가 달성될 때 사이클을 자동으로 중단하기 위해서 이 디자인 특성을 사용할 수 있다. 과요리 위험이 본 디자인으로 제한되기 때문에, 일부 작은 시간 버퍼를 갖는 테스트 양들에 기반된 옵션의 (값이 싼) 타이머 회로를 또한 제공한다 (유의: 저장 컵에 곡식 낟알들의 양을 센싱하기 위한 다른 피드백 메커니즘은 중량 센서이다).

Complementing the 'free-flow' approach are optional microwave source protection, cut-offs, and circuits using thermal or microwave reflective sensors. When popcorn is emptied from the container, the amount of microwave reflections backwards will increase. This design feature can be used to automatically shut off the microwave, reduce energy waste, protect the microwave source, and automatically stop the cycle when frying is achieved regardless of the amount or type of cycle used. (Low-cost) timer circuit based on test quantities with some small time buffers, since the food risk and cooking risk are limited to this design (note: another for sensing the amount of grain grains in the storage cup) The feedback mechanism is a weight sensor).

시스템 디자인은 크게 모듈식이어서 이는 비-모듈식 디자인들에 의해 요구되는 동일한 레벨의 시스템 재디자인을 필요로 하지 않고서 다양한 서브시스템들의 최적화된 구성을 허용한다 - 예를 들어, 원재료 곡식 낟알들을 위한 내부의 컵 홀더는 상이한 마이크로파 ‘로드들' 및 지향된 기류를 제공하도록 디자인될 수 있고; 상기 튀겨진 곡식 낟알들을 위한 캡/깔때기 경로 는 튀겨진 곡식 낟알들을 보다 매끄럽게 위로 가이드하고 뿐만 아니라 축소된 반사율, 등등을 위해 최적화될 수 있다.

The system design is largely modular, which allows for an optimized configuration of various subsystems without requiring the same level of system redesign required by non-modular designs - for example, for the interior of raw grain grains ≪ / RTI > can be designed to provide different microwave ' rods ' and directed airflow; The cap / funnel path for the fried grain grains can be optimized for smoother upward guidance of fried grain grains as well as for reduced reflectance, and the like.

본 발명의 디자인은 본질적으로 중요한 측면인 생산 및 진행중인 신뢰성의 면에서 종래 기술의 디자인 보다 덜 복잡하다 [후자는 고객들에 서비스하는 커머셜 운용에서 특별히 중요하다].

The design of the present invention is less complex than the prior art designs in terms of production and ongoing reliability, which is an essential aspect (the latter is especially important in commercial operation serving customers).

요리 챔버의 구성 및 치수는 (표준 도파로에 관하여) 에너지의 전달을 최적화하도록 디자인된다. 종래 기술은 미리 정의된 컵 사이즈의 사용으로 제한되어 (즉, 표준 부분들/고객 손 사이즈와 인-라인) 이는 마이크로파 서브시스템 (도파로 챔버)의 디자인 가요성을 제한한다;

The configuration and dimensions of the cooking chamber are designed to optimize the transfer of energy (with respect to standard waveguides). The prior art is limited to the use of predefined cup sizes (i.e., standard parts / customer hand size and in-line) which limits the design flexibility of the microwave subsystem (waveguide chamber);

튀겨진 곡식 낟알들이 요리 챔버에 남아 있도록 디자인된 때, 본 디자인은 사용되는 요리 파워를 증가시킬 수 있어서, 요리 시간이 단축되는 것은 거의 없고, 만약에 있다면, 튀겨진 곡식 낟알들은 요리 챔버로 다시 떨어져 과요리된다. 옵션 기류(airflow)는 시스템의 출구 밖으로 튀겨진 곡식 낟알들이 나가는 것을 돕는다.

When the fried grain grains are designed to remain in the cooking chamber, this design can increase the cooking power used so that cooking time is scarce, and if so, the fried grain grains fall back into the cooking chamber And cooked. Optional airflow helps the grain grains fried out of the outlet of the system.

본 발명에서, 튀기기는 마이크로파 튜브가 발산을 시작하여 희망하는 온도에 도달한 시간으로부터 3초내에 달성될 수 있다 [양에 의존하여, 예를 들어, 30 곡식 낟알들은 800W 마이크로파로 약 3 초이다]

In the present invention, frying can be accomplished within 3 seconds from the time when the microwave tube begins to diverge to the desired temperature (depending on the amount, for example, the 30 grain kernels are about 3 seconds at 800W microwave)

더욱이, 본 디자인은 요리하는 곡식 낟알들의 수와 요리 시간 사이에 비교적 직접 관계를 전달하는 것이 발견되었고, 예를 들어 테스팅은 3 초 요리 = 30 곡식 낟알들, 15 초 = 150 곡식 낟알들 (매우 큰 양) 등을 보여주고, 마이크로파 튜브를 표준 가정 유닛들에 근거하여 데우는데 10 초, 그러나, 만약 온기가 유지되거나 또는 사이클들 사이에서는 더 빠르게 될 수 있다. 테스팅은 600W-1200W, 바람직하게는 800W 마이크로파로 수행되었다. 시간은 또한 튀기기 전에 식료품의 온도 델타 및 곡식 낟알 또는 식료품의 유형에 의존한다. 최적의 구성은 비록 다른 셋업들을 사용하는 것이 가능하지만 비용을 줄이기 위해서 협대역 2540MHz +/- 15Mhz내에 연속파 마이크로파 소스 동작을 사용한다.

Moreover, the design has been found to deliver a relatively direct relationship between the number of cooked grain grains and cooking time, for example, 3 seconds cooking = 30 grain grains, 15 seconds = 150 grain grains (very large Volume, etc.) and 10 seconds to heat the microwave tube based on standard household units, but can be faster if warmth is maintained or between cycles. Testing was performed at 600W-1200W, preferably 800W microwave. The time also depends on the temperature of the foodstuffs delta and the type of grain or foodstuff before frying. The optimal configuration uses continuous wave microwave source operation within narrowband 2540MHz +/- 15Mhz to reduce cost, although other setups are possible.

디스펜서 유닛의 캐니스터 접근법(canister approach)은 요리 챔버에 선택된 또는 가변적 양의 곡식 낟알들을 제공한다.

The canister approach of the dispenser unit provides a selected or variable amount of grain grains to the cooking chamber.

캐니스터는 밀봉된 유닛(sealed unit)이어서 공급으로부터 전달 및 튀기기까지 모든 스테이지들에서 식료품 보호를 제공한다. 핸들링이 적을 수록, 오염 물질들, 공기, 등에 대한 노출이 상당히 적다. 그것은 또한 캐니스터가 공장 조건들에서 리필을 위해 다시 보내질 수 있다는 것을 의미한다.

The canister is a sealed unit that provides foodstuff protection at all stages from feed to delivery and frying. The fewer the handling, the less exposure to pollutants, air, etc. It also means that the canister can be sent back for refill in plant conditions.

캐니스터 접근법은 지저분하게 하지 않고, 경험, 노동없이 및 상기 곡식 낟알들이 환경에 노출되지 않고서 빠른 대체(replacement)를 제공한다.

The canister approach does not dirty, it provides a fast replacement without experience, no work, and no exposure of the grain grains to the environment.

디스펜서 유닛에서 또는 그것과 관련하여 곡식 낟알들의 옵션의 온도 제어는 ‘튀겨진' 곡식 낟알들 및 요리의 개선된 품질을 가능하게 한다. 그것은 곡식 낟알들의 저장 수명을 연장하고 튀긴 품질들을 유지하여, 오염 및 곰팡이가 없다는 것을 보장한다. 온도 제어는 또한 캐니스터로부터 원격에, 및/또는 캐니스터와 조합하여 튀기는 기계와 관련될 수 있다. 온도 제어는 선택된 온도로 가열 또는 냉각하는 것을 고려할 수 있다.

The optional temperature control of the grain grains at or in the dispenser unit allows for improved quality of 'fried' grain grains and cooking. It prolongs the shelf life of grain grains and maintains fried qualities, ensuring there is no contamination and mold. Temperature control may also be associated with the machine that fences remotely from the canister, and / or in combination with the canister. Temperature control may be considered heating or cooling to a selected temperature.

캐니스터는 시스템의 일부이고 토핑 업(top up)되기 위해서 개방되는 것이 요구되고 호퍼 유사 솔루션 또는 다른 저장 유닛들에 비하여 청소 요건들을 축소시킨다.

The canister is part of the system and is required to be opened to top up and reduce cleaning requirements compared to hopper-like solutions or other storage units.

밀봉된, 관리된 유닛으로 캐니스터는 생산된 양들의 정확한 기록을 제공하기 위해서 저장 컴퓨터 (또는 클라우드 솔루션)에 통합하는 보고 시스템과 함께 옵션으로 제공될 수 있어서 시간/날짜/등에 의해 제품에 대한 수요로 통찰을 제공하고 뿐만 아니라 금전 등록기 유입들에 상관되지 않으면 ‘축소(shrinkage)'에 대비하여 경고한다. 이것은 또한 재공급 요건들을 통지할 수 있다.

With a sealed, managed unit, the canister can optionally be provided with a reporting system that integrates into a storage computer (or cloud solution) to provide an accurate record of the quantities produced, Provide insight and warn against 'shrinkage' if not correlated with cash register inflows. It can also notify re-supply requirements.

캐니스터 솔루션은 견고성을 가지는 프로그램(temp proofing), 역-위조와 같은 옵션 메커니즘에 의해 공급 체인을 통하여 제공된다는 확인 및 확립을 소비자에게 제공할 수 있다 (식품 제품들의 품질이 이런 이슈들에 의해 절충되는 일부 영역에서 중요한). 수분, 온도를 모니터링하는 센서들을 캐니스터에 맞추는 것이 또한 가능하고(옵션) 만약 파라미터들이 컨테이너내에서 초과되었다면 사용이 잠금이 가능하다.

The canister solution can provide consumers with the confirmation and establishment that they are provided through the supply chain by an optional mechanism such as temp proofing, reverse-falsification, etc. (The quality of the food products is compromised by these issues Important in some areas). It is also possible to fit sensors to the canister for monitoring moisture, temperature (optional) and if the parameters are exceeded in the container, the use is lockable.

컨테이너는 더 나은 보호를 위해 절연 벽들로 디자인될 수 있다.

The container can be designed with insulating walls for better protection.

옵션 디자인은 흐름 제어 메커니즘을 엔트리 파이프 (뿐만 아니라 냉각 시스템) 주변에 구축하는 것을 허용하여서 캐니스터가 ‘덤(dumb)' 컨테이너가 되기 때문에 비용을 줄이고 지능 및 제어는 마이크로파 튀기는 시스템에 존재한다.

The option design allows for the construction of a flow control mechanism around the entry pipe (as well as the cooling system), which reduces costs because the canister becomes a 'dumb' container and intelligence and control exist in the microwave frying system.

캐니스터의 사용은 상이한 무리들이 호퍼 유닛에서 가능한 것처럼 혼합되지 않기 때문에 (샵이 보충하는 경우에) 더 나은 트레이스 능력/품질 제어를 제공한다.

The use of the canister provides better tracing capability / quality control (if the shop replenishes) because different batches are not mixed as much as possible in the hopper unit.

영양 장점 - 물 분자들에 직접 영향을 미치고 빠른 프로세스 제공은 영양 값을 최대화한다.

Nutritional Advantages - Directly affecting water molecules and providing rapid process maximizes nutritional value.

솔루션의 일반적 장점은 처리되어야 할 필요가 있는 훨씬 더 낮은 식품 위생 이슈들, 즉, 상기 샵에서 더 낮은 유지보수 및 경험이다. 어떤 오일도 사용되지 않고, 마이크로파는 수분이 남아있는 경우에 다소간의 살균 효과를 가진다 (예를 들어, 박테리아를 죽이는 것). 곡식 낟알들이 캐니스터로부터 챔버로 직접 튀겨져서 오염의 경로가 없고 오일의 사용이 없다. 식품 안전성 및 청소는 상점들의 큰 이슈들이다.

A general advantage of the solution is the much lower food hygiene issues that need to be addressed, namely lower maintenance and experience in the shop. No oil is used, and microwaves have some germicidal effect (for example, killing bacteria) when moisture remains. Grain kernels are fried directly from the canister into the chamber, there is no path of contamination and no oil is used. Food safety and cleaning are big issues for shops.

시스템 디자인은 그 자체가 여러 가지 구현예를 제공하고, 예를 들어, 벤딩 솔루션(vending solution)에서 사용될 수 있다. 종래 기술의 솔루션들, 예컨대 컵에서 튀기기는 벤딩 시스템들에서 적절하지 않다. 동일한 베이스 시스템/디자인에 통합되는 능력은 더 큰 채용을 가능하게 할 수 있고 이는 전형적으로 더 나은 비용, 익숙함 및 공간의 이용 가능성과 같은 이슈들을 통하여 개선된 지원, 및 기저 인스톨된 것에 기인한 추가 혁신으로 귀결된다. 출구 파이프로의 자유 흐름은 자가-서비스 솔루션으로서 동작하기에 훨씬 더 간단하다(및 더 신뢰할 수 있는)는 것을 의미하고; 고객은 음료, 자가서비스 아이스 크림 및 유사한 것에 대하여 흔하기 때문에 흐름 유형 솔루션(flow type solution)에 익숙하다. 또한 유닛/들은 샵 ‘벽(wall)'에 통합될 수 있고 고객이 마주하는 엘리먼트 (파이프)만이 노출된다는 것을 의미한다 (리드(lid)/도어/등이 없기 때문에), 자가 서비스 냉동 요거트 시설에서 흔한 특징부들. 이는 이 접근법의 가요성에 관한 단순한 샘플이다.

The system design itself provides several implementations and can be used, for example, in a vending solution. Prior art solutions, such as cup frying, are not suitable for bending systems. The ability to integrate with the same base system / design can enable larger adoption, which typically means improved support through issues such as better cost, familiarity and availability of space, and additional due to base installation It results in innovation. The free flow to the outlet pipe means that it is much simpler (and more reliable) to operate as a self-service solution; Customers are familiar with flow type solutions because they are common for beverages, self service ice creams and the like. Also, units / can be integrated into the shop 'wall', meaning that only the facing element (pipe) of the customer is exposed (because there is no lid / door / etc) Common features. This is a simple sample of the flexibility of this approach.

필터를 갖는 출구 파이프는 상기 마이크로파 솔루션이 훨씬 더 안전한 것을 의미한다. 상기 제어는 컵을 마이크로파에서 이용하는 전형적인 마이크로파 오븐들 또는 종래 기술의 시스템에서 발견되는 도어 또는 다른 센서들에 의해 수행되지 않는다. 상기 시스템은 필요한 안전성을 제공하기 위해서 ‘파(wave)의 물리현상'을 이용하여서, 고장 센서들에 대한 위험이 없고 및 또한 더 적은 파트들이 고장나기 때문에 유지보수의 가능성이 더 적다(큰 볼륨 커머셜 사용에서 중요한).

An outlet pipe with a filter means that the microwave solution is much safer. The control is not performed by typical microwave ovens using cups in microwaves or by doors or other sensors found in prior art systems. The system utilizes the ' physical phenomenon of waves ' to provide the necessary safety, and there is less risk for failure sensors and also less possibility of maintenance because fewer parts are broken (large volume commercials Important in use).

안전성은 또한 뜨거운 오일을 가지지 않고 임의의 수증기의 위험이 축소된다는 사실에서 고유하다 (예를 들어, vs. 패킷을 개방).

Safety is also inherent in the fact that there is no hot oil and the risk of any water vapor is reduced (for example, vs. opening a packet).

파드 디자인은 팝콘 및 자동화된 프로세스의 유출에 그것의 경사진 부착과 조합하여, 상이한 사이즈 및 유형의 상이한 내용물들 (예를 들어, 미세한 파우더, 더 큰 그래뉼(granule)들 및 심지어 액체), 그것은 에지 홀들/구멍 디자인 (상이한 홀 사이즈/배열로 생산될 수 있다) 및 특이한 높이/대 디스펜싱 측면 비율을 수용할 수 있고, 흐름은 상이한 내용물에 대하여 및 상이한 볼륨들에 대하여 더 잘 제어될 수 있다는 것을 보장한다.

The fad design may be applied to different contents of different sizes and types (e.g., fine powders, larger granules and even liquids) in combination with its inclined attachment to the outflow of popcorn and automated processes, Hole / hole design (which can be produced in different hole sizes / arrangements) and unusual height / dispensing aspect ratios, and the flow can be better controlled for different contents and for different volumes To be guaranteed.

본 발명은 파드(들)을 통하여 내용물들의 전달을 위해 특정 개구에 제한되지 않는다.

The present invention is not limited to any particular opening for delivery of contents through the fudd (s).

파드 또는 복수개의 파드들은 거의 어느 곳이라도 배치될 수 있다.

Fadd or a plurality of fades can be placed almost anywhere.

파드(들)은 유저들이 가장 적절한 전달 위치라고 간주하는 곳에 배치될 수 있다.

The fade (s) can be placed wherever users consider the most appropriate delivery location.

사용 후에, 상기 파드(들)은 쓰레기를 줄이기 위해 상기 패킷/컨테이너에 부착된 채로 있을 수 있다.

After use, the fade (s) may remain attached to the packet / container to reduce waste.

파드(들)은 그것들이 적용될 수 패킷/컨테이너에 융통성이 있다(versatile). 즉, 단일 파드 디자인은 다수의 및 변화된 패킷들 및 용기들에 적용될 수 있다.

The fade (s) are versatile in the packet / container to which they apply. That is, the single-pad design can be applied to multiple and changed packets and containers.

파드 디자인은 확장가능하다(scalable). 사이즈/형상은 본 발명에 따라 전달될 내용물들에 의존하여 변경되어 제공될 수 있다.

Fad design is scalable. The size / shape may be varied and provided depending on the contents to be delivered in accordance with the present invention.

파드의 디자인은 과립 모양의(granular) , 액체, 고체 또는 그것의 임의 조합일 수 있는 다양한 내용물들을 지원한다.

The design of the paddles supports a variety of contents which can be granular, liquid, solid or any combination thereof.

상기 파드의 내용물들은 외측 대기에 노출 없이 패킷/컨테이너로 전달될 수 있다. 이것은 패킷 (파드 내용물들을 갖는)이 처음에 개방된 때 후각에 영향을 통하여 사람들 미각을 이롭게 한다.

The contents of the paddle can be delivered to the packet / container without exposure to the outer atmosphere. This benefits people's taste by affecting the olfactory when the packet (with the contents of the pads) is initially opened.

파드 기하학적 구조는 다수의 파드들이 상기 팝콘이 상기 팝콘 메이커의 밖으로 흐르는 작은 영역에 배치되는 것을 허용한다. 따라서, 양호한 균질도로, 큰 수의 상이한 첨가제들을 희망하는 농도 레벨에서, 예를 들어, 기능 첨가제들 (예를 들어, 훼이(whey) 단백질)과 함께 쵸콜릿 맛 (초과 세기에 대하여)의 다수의 파드들을 전달하고, 새로운 맛 조합들 (예를 들어, 칠리 딸기 버터 맛들) 등등)을 수립하는 것이 가능하다.

The padded geometry allows a plurality of fades to be placed in a small area where the popcorn flows out of the popcorn maker. Thus, a good homogeneous, large number of different additives can be added at a desired concentration level, for example, with a large number of fats (with respect to excess intensity) of chocolate flavor (with excess whey protein) , And to establish new flavor combinations (e.g., chili strawberry butter flavors) and the like.

파드 솔루션은 자체로서 완비되고, 단일 사용, 디스펜싱 파드로서 품질 보증을 제공하여서, 그것은 상이한 요건들 (예를 들어, 알러지들[예를 들어, 상기 상이한 맛들의 파드의 특정 땅콩 또는 글루텐 (gluten) 버전들이 없는], 종교적인 및 다른 신념 요건들 (예를 들어, 할라(Halal), 극단적인 채식주의자 (Vegan), 등); 건강 첨가제들 (예를 들어, 식사전(pre-meal) 요건들), 등]에 따라 소비자에게 제품 보증을 제공할 수 있다. 추가된 보안 측정들을 통합할 수 있다(예를 들어, 상기 라벨상에 견고성을 가지는 프로그램(proof of temper), 역-위조 측정들, 등). 따라서 맛들 (첨가제들)의 전체를 즐기는 것이 경제적인 것들 때문에 수용되지 않은 많은 소비자들, 소비자들에게 우수한 제품 뿐만 아니라 상기 능력을 제공한다.

The Fudd solution is self-contained and provides quality assurance as a single use, dispensing pad, so that it can be used for different requirements (e.g., allergies (e.g., a particular peanut or gluten of the pudding of the different flavors) (Eg, no versions), religious and other belief requirements (eg Halal, Vegan, etc.); health additives (eg, pre-meal requirements (Eg, proof of temper on the label, anti-counterfeit measurements, anti-counterfeiting measures, etc.), and the like. Etc.) Thus, enjoying the full range of flavors (additives) provides this capability as well as excellent products for many consumers, consumers who are not accepted due to economic reasons.

파드의 디자인 및 동시에 발생하는(in-sync) 맛내기는 양호한 균일한 맛내기를 보장하면서 더 낮은 양들의 첨가제들이 상기 팝콘에 추가되는 것을 가능하게 한다. 축소된 첨가제들 (예를 들어, 식품 착색제), 축소된 칼로리, 축소된 비용 (더 적은 재료), 등을 통하여 건강 이익들을 제공할 수 있다. 균질도(homogeneity)도 또한 유저의 경험을 개선시킨다.

The design of the fad and the in-sync flavor enable lower amounts of additives to be added to the popcorn while ensuring a good uniform flavor. Can provide health benefits through reduced additives (e.g., food colorants), reduced calories, reduced costs (less material), and the like. Homogeneity also improves user experience.

상기 팝콘 기계를 위하여 사용될 때 파드는 또한 그것의 디자인 및 상기 관련된 움직임 (셰이커(shaker)/진동자(vibrator))가 상기 컨테이너내로 떨어지는 모든 팝콘에 실질적으로 균일한 성과를 전달하기 위해서 해당 맛 분산 영역은 비교적 작고 (및 더 잘 제어되는) 동시에 상호 혼합될 수 있다는 것을 의미하기 때문에 현재 솔루션들에 대한 우수한 장점들을 제공한다.

When used for the popcorn machine, the paddle also has a flavor dispersion zone (not shown) for its design and associated motion (shaker / vibrator) to deliver substantially uniform performance to all popcorn falling into the container It provides excellent advantages for current solutions because it means that it can be relatively small (and better controlled) and intermixed at the same time.

혼합은 상기 팝콘 생산 (그것의 속도 및 상기 좁은 출력 파이프)과 함께 동시에 수행되고 그것은 보유된 수분의 접착 성질을 축소시킬 지연들 없이 팝콘의 첨가제들의 매칭되지 않은 분포를 제공한다.

Mixing is performed concurrently with the production of the popcorn (its speed and the narrow output pipe) and it provides an unmatched distribution of the additives in the popcorn without the delays to reduce the adhesive nature of the retained moisture.

최소의 접착제 (예를 들어, 오일, 물, 등)가 향료를 팝콘에 결합하기 위해 (vs. 대안들), 우수한 맛 품질 (분포) 및 더 폭넓은 범위의 조합들 (종래 기술의 방법으로 조미료를 순차적으로 추가하는 것은 팝콘상에 접착 공간은 이미 차지되어 있음을 의미한다) 사용될 수 있다.

It has been found that a minimum amount of adhesive (e.g., oil, water, etc.) can be used to combine flavorings with popcorn (vs. alternatives) In this case means that the adhesive space is already occupied on the popcorn).

Some advantages of fried, personalized, flavors include, but are not limited to:

향료 혼합 (조합들), 향료 세기 (다중), 보충물들 (예를 들어, 기능 첨가제들 예컨대 훼이(whey) 단백질, 비타민들, 등)의 이런 엘리먼트들에 관련하여 큰 다양한 고객 희망들 및 요건들을 수용하고 동시에 또한 첨가제들에 관련한 준수 요건들 또는 특정 회피 (예를 들어, 알러지들, 종교적인 검증 및 준수 요건, 라이프스타일 선택들 (예를 들어, 엄격한 채식주의자 (Vegan)), 등등의 이슈들, 많은 소비자들 현재는 이들 이슈들 때문에 그들의 선택들에 제약된다)를 수용하는 능력.

There are a wide variety of customer wishes and requirements related to these elements of perfume blends (combinations), perfume intensity (multiple), supplements (e.g. functional additives such as whey protein, vitamins, etc.) (Eg, allergies, religious verification and compliance requirements, lifestyle choices (eg, strict vegan), etc.), as well as compliance requirements related to additives , Many consumers are currently constrained by their choices because of these issues).

튀기기와 함께 맛내기의 동시 발생(in-sync)은 보다 균일한 솔루션을 전달하고 양을 줄이는데, 예를 들어, 칼로리, 염분을 줄이면서, 등 동시에 실질적으로 동일한 경험을 유지하는데 도움을 줄 수 있다. 상기 제어되는 흐름 및 미세한 파우더는 또한 사용되는 양들을 줄이는데 도움을 줄 수 있다.

The in-sync of flavor with frying can help maintain a more uniform solution and maintain a substantially equal experience at the same time, for example, reducing calories, reducing salinity, etc. . The controlled flow and fine powder may also help to reduce the amounts used.

향료는 또한 계단 형태로 제공될 수 있고, 즉, 식료품의 흐름에 하나 이상의 지점들에 향료가 제공될 수 있다.

The perfume may also be provided in a stepped form, i. E. The perfume may be provided at one or more points in the flow of food.

식료품 및 향료는 층상화(layered)될 수 있다.

The foodstuffs and fragrances may be layered.

적시(just-in-time) 생산 및 생산 바로 이전에 맛내기의 빠른 사이클은 축소된 방부제 영역들과 같은 장점들을 제공할 수 있다.

A fast cycle of flavoring just prior to just-in-time production and production can provide advantages such as reduced preservative areas.

생산 후 맛내기는 소모 패턴에서 변화 때문에 폐기되는 식품의 양을 줄인다.

Flavoring after production reduces the amount of food discarded due to changes in consumption patterns.

The scope of further applicability of embodiments of the present invention will become apparent from the detailed description given hereinafter. It should be understood, however, that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the disclosure will become apparent to those skilled in the art from this description. It should be understood that the examples are given, but are given by way of example only.

Throughout this specification, reference to "popcorn" (which is related to microwave frying as disclosed in this application) refers to any foodstuff capable of being "popped", such as, without limitation, popcorn, Amaranth, Quinoa, Millet, Sorghum (features similar to splashing cone, such as outer casing (pericarp), density of some of the properties that cause water to change to water vapor, and Internal moisture, and other seeds that accumulate and then peel and / or "fry" pressure). In all other instances, specifically without being specifically associated with the microwave frying, the word 'popcorn' should be taken to be read as relating to the foodstuff.

Throughout this specification, references to "foodstuff" include, without limitation, any food. For example, without limitation, popcorn, or other food.

Throughout this specification, reference to "flavoring" may be added to the foodstuffs in the form of any of the seasonings, additives, nutritional supplements, ingredients, any material or material, Reinforcing agents and / or any substance or chemical that may be contained within the bag or container. The fragrance can be a solid, (granular and / or powder), liquid or gas or any combination thereof.

Throughout this specification, reference to "popped" or "popping" includes any transformation of any foodstuff that is bulged when heated without limitation and enlarged from the grain kernel. Often, but not always, when heated, pressure builds up in the grain kernel and a small explosion (or "pop") is the final result.

Throughout this specification, reference to "bag" or "container" refers to a container, container, container, carton, package, packet, sack, storage, receptacle, Pouches, compartments, trays or any closable bags or containers.

Additional disclosures, objects, advantages and preferred aspects of the present application and other embodiments are provided by way of example only and are not to be considered as limiting the present disclosure, since the following description of the embodiments taken in conjunction with the accompanying drawings And may be better understood by one of ordinary skill in the relevant arts:
1 illustrates a schematic view of an apparatus according to an aspect of the present invention;
Figure 2a shows an embodiment of post-popping flavoring;
Figure 2B illustrates another embodiment of flavoring after frying;
Figure 3 shows an embodiment of the positioning and fad arc motion of the hole (s) of the Pod;
Figure 4 shows an embodiment of the positioning of the pad (s) on the device;
Figures 5a through 5i, 6 and 7 illustrate various embodiments of the paddle;
Figure 8 illustrates one embodiment of a capsule and spreader suitable for inserting a seasoning capsule or other objects into a pre-packaged food product (e.g., a snack bag).
Figures 9, 10, 11 and 12 illustrate some different exit pipe designs according to an aspect of the present invention;
Figures 13a and 13b provide an illustration of an array of [holes in the bottom of a frying cup] according to embodiments of the present invention;
Figure 14 illustrates a paddle suitable for use with a pre-packaged food;
Figures 15a-15d illustrate various embodiments of the pads;
Figures 16a and 16b illustrate a fade with a number of colorings or markings;
Figures 17a, 17b and 17c illustrate rivets;
Figures 18 to 21 and 23 illustrate further embodiments of the paddle according to various aspects of the present invention;
Figure 22 illustrates a prototype paddle attached to a 'off the shelf' popcorn bag (the paddles - which could be connected to any suitable, ie, a food bag / container that is not limited to popcorn) Note);
Figures 23, 24, 25, 27 and 28 illustrate various other embodiments of the paddle.
Figures 29a and 29b illustrate further embodiments of fits adapted for microwave (and other heating source) applications;
Figure 26 illustrates adhesive arrangements used for different embodiments of the paddle;
Figure 30 illustrates a further embodiment of a microwave fryer having a raw grain kernel holder;
Figure 31 shows an alternative approach for improving the process of combining a 'glue pad' with a bag / container, as well as an adhesive and peel-of-label release from the 'glue pad' Illustrate an alternative design being located; And
32 illustrates the concept of moving fragrance pads for microwave fryers or automatic hoppers using a rotational approach with deformation.

Referring to Figure 1, a schematic diagram of one embodiment of an apparatus according to an aspect of the present invention is shown. The above figures illustrate some of the subassemblies that make up the system.

Grain fryer [represented by numbers 1 to 14]. It consists of a wave guide (digits 2 and 4), a cooking or 'frying chamber' (numeral 6), a 'funnel chamber' (numeral 9), an outlet flue / pipe 13) and an intake pipe (numeral 10).

Microwave sources / tubes, e.g. magnetrons (denoted by numbers 15 and 16). The electromagnetic generator may be an oscillator, a tube oscillator, or a magnetron generator. It preferably has a predetermined power output tailored to the material to be processed to achieve the proper heating efficiency and achieve magnitude strength along with the power output. Numbers 1, 2, and 4 denote microwave sources and waveguides. (Numeral 1 shows where the microwave source tube is installed, e.g. where the magnetron shown by numbers 15-16 is installed). Numbers 2 and 4 illustrate a microwave waveguide designed to maximize the distribution and efficiency of waves with a " popping cup. &Quot;

The generator power output is transmitted as a sample through a shielded rectangular / circular / coaxial guide 4. For convenience, the rectangular transmission means can be converted into circular / coaxial means. The same applies to circular or coaxial transmission means. Preferably there are tuning stubs that match the impedance of the sample to the output impedance of the generator.

There may be an isolator to protect the generator from unwanted / unacceptable reflections.

A grain storage-feeder unit having optional heat units (denoted by numbers 17 to 21). A further innovation is the manipulation of grain kernel size / texture / shape through the column elements.

The sample is preferably held in a specially configured holder made of a special food grade material having the chemical, mechanical and thermal properties required for the aforementioned optimum processing. A holder or applicator for this method of food processing may take some forms or cross-sections, which may generally be arbitrary. It may be rectangular, circular, elliptical or even coaxial or a combination of cross-sections. One specific example combination form is used, for example, in a cross-section of a butted rectangle on a circular section or vice versa.

The raw grain grains flow through the hole in the top (see 'intake pipe' (10), entry point is at number 11). The grain grains are conveyed to this hole through automated processes (e.g., storage-feed units 17 to 21) or through manual methods (e.g., funnels or metering cups).

The grain grains fall into a storage cup labeled with a 'fryer cup' (7) incorporated in a 'popping chamber' (label 6) where the raw, scattered, grain grains experience later microwave energy and are fried Loses. The cup is made of a suitable material that allows the transmission of microwaves (for example, ceramics designed for Teflon, polypropylene, microwaves, e.g., but other suitable materials can also be used). The metal 'splashing chamber' 6 is designed to be matched or 'tuned' to the waveguide in a manner that provides substantially optimal energy usage and distribution. The 'frying cup' (7), which is relatively small to hold the raw material, scattered, grain grains before just being fried (the present invention aims at emptying the cups and having them as soon as the fried grain grains are fried). The fryer cup 7 places the grain grains slightly off the wall of the 'frying chamber' 6, which in combination with the matching of the waveguides, the overall design and small size of the cup allow the grain grains to be distributed substantially evenly and substantially Seeking to experience relatively high agglomerated energies that can penetrate multiple layers of grain grains. (The energy falls to where the metal cup 6 joins the waveguide 4 and thus the centering of the grain grains more centrally provides improved performance and consistency). [Additional embodiments of the storage cup are shown in Figure 30 - illustrating different airflow designs and microwave load options.]

When the microwave source is activated, the resulting energy will hit the grain grains in the cup (7) and result in 'frying' the corn grain grains. When the grain grains are splashed, they splash onto the 'funnel chamber' 9 and move out through the 'outflow pipe' (13). The flow of grain grains can be assisted by (optional) air pressure or suction through a pipe labeled as (3 and / or 10) (also used as an inlet pipe) [5] 7) indicate the optional air-holes and Figure 30 provides additional examples of cup airflow designs. When the fried grain grains escape from the " outflow pipe " 13 at the position shown by numeral 14, the fried grain grains will fall into the appropriate container or the next process (not shown) for service, . (The flavoring subsystem is represented by a 'block' labeled (23)).

The outlet pipe 13 (combined with the design of the funnel chamber 9) is adapted to filter the microwaves to conform to safety requirements that allow the passage of the grain grains fried from the cup 7 into the outlet pipe 13 Designed to simplify operation and remove quality issues of some unfried grain grains remaining in the cup or bag or alternatively to remove any residual popcorn left in the cooking chamber or cup found in prior art designs Eliminating the need for additional steps. The free-flow helps in the subsequent stage of flavoring (as opposed to optional frying) because the distribution of flavor (from a puddle or dispensing tube) is made to coincide with the flow of fried grain grains, ) And the adherence of flavoring to popcorn is better guaranteed with some moisture levels and retained heat.

Processing When processing grain grains, their instantaneous expansion requires rapid release / aspiration of the fried grain grains. Release / aspiration is also required to remove unfried or fried grain grains left over for subsequent frying / processing for reliable hygienic operation.

A number 22 of supporting components (e.g., power supply, pneumatic systems, control and timing systems, etc.). [The pneumatic system - an option to provide improved flow of fried cone, better control of moisture levels, and a mechanism to clean any fried grain grains or debris in the system instead of a manual or electro-mechanical solution Air pressure system].

Optional flavoring (external) subsystem (number 23).

Another (optional) element (not shown in the above) is a container for capturing the popcorn when it exits (typically a container fed to the customer). The optional solution is a bag attachment (also not shown, for example a roll-type seam) incorporating an optional flavoring module.

The ideal operating requirements consist of the maximum power absorption rate and the maximum possible power from the output power. This is because the higher the intensity, the faster the processing rate. The maximum value is the power absorption and the smaller the energy consumption, the more efficient the process. The present invention has the potential to deliver such efficiency.

The present invention provides a special holder for holding samples at the highest intensity of electromagnetic energy (HF, RF microwaves, UHF) along with tuning stubs placement along transmission means to minimize energy reflection and assist power transmission Or the placement of a container or cup. These tuning stubs may be pre-fixed, mechanically tuned or automatically tuned. Note that the storage cup 7 is available in different materials which provide different " load " configurations because the loads are changed in accordance with the removal of the fried grain grains - see also Fig. It should also be noted that additional load / absorption may be added beyond the frying chamber through, for example, suitable coatings, ceramic parts, etc.].

Cleaning of any debris (if any) can be accomplished by a variety of methods including air / air-intake pipes 3 and / or 10. An optional trap door may be installed at the end of the 'exit' pipe 14 which closes the suction through the pipe 11 or other solutions are also possible, for example without limitation, a clearing tray, 301 in FIG. 30 does not have holes underneath the raw grain grains deposited - the suction cycle with a 'trap door' -like design is a pneumatic system (see, for example, Will allow you to drop the debris and suck it out).

The design allows batch processes, that is, the automated outflow of raw grain grains and automation of frying. (Including cleaning of options as part of the cycle). The ability to handle the amount of grain grains in an arbitrary range and to be automated allows for easy integration into external systems for improved performance. The flavoring stage can also be automated through integration into the system, and the control performance (frying) is fast and within a very narrow time band.

As highlighted earlier, the 'popping' cups that hold them when the raw grain grains experience microwave energy are relatively small. This design allows the immediate grain fried immediately after the 'fry' to be emptied from the cup. Waveguides and cups are designed to optimize the use of microwave energy, as well as to provide grain kernel / flake uniformity. The cup is used to separate the grain grains away from the sidewalls of the less radiant chamber and also to the position where they are exposed to relatively uniform energy levels when the grain grains (in the cup) are in operation of the waveguide / In a relatively optimized position. The design traps resonant chambers, fried grain grains and moisture both avoiding large cavities. The design is an open-flow design so that the fried grain grains are emptied from the frying chamber and experience substantially no additional microwave energy, which causes variations in grain grains (moisture content, composition Differences, size, etc.), it is important to emphasize that grain grains do not fry simultaneously. In some systems, the time differences between the first fried grain grains versus the last fried grain grains may be greater than one minute.

In a test for one embodiment, the frying chamber 6 is preferably about 90-100 mm in diameter and has a wall height of about 60-80 mm, preferably 64 mm. Cups of different sizes are completed without departing from the scope of the present invention. The cup should be matched to the waveguide and also energized of the cup material and foodstuffs. This is based on a 600-1200 W magnetron. It is also appreciated that the frying device can be " scaled " so that greater energy is required for larger units.

The flow cap / funnel chamber 9 operates on the basis of a ray tracing principle: any ejected fried cone is struck, deflected and bounced off the outlet pipe - ducted air currents passing through the walls of the storage cup as illustrated in Figure 30 are sent with most of the air current fried grain grains. For example, 3002 < RTI ID = 0.0 > )]

The outlet pipe 13 acts as a leakage suppressor for suppressing microwaves at a level greater than 1 mW / cm * 2 at the outlet. The exit pipe of about 140 mm seems to work well in the tested embodiment. Figures 9, 10, 11, and 12 illustrate several different exit pipe designs that serve to enable popcorn to escape and act as suppressors. Other designs within the scope of the present invention are contemplated. The modular design of the system in which the funnel cap and the outlet pipe can be changed allows to accommodate different requirements. Although less efficient in terms of frying cones, they can provide advantages for different types of grain grains and can be made more compact to accommodate household versions of the unit. The outlet pipe needs to be changed based on the microwave radiation, which must be filtered, which is a function of the waveguide, frying chamber and funnel chamber. Figure 11 provides the advantage of facilitating better flow of popcorn through the funnel cap and the shape is designed based on the locus of fried popcorn and designed to reduce airflow requirements and Figure 10 shows the integration of microwave- Lt; RTI ID = 0.0 > and / or < / RTI >

In addition to the above, there is an optional enhancement (FIG. 12, numeral 1) that provides an output valve to remove debris and a microwave-transmissive barrier (FIG. 12, numeral 2) that protects the tube from debris.

The design has several advantages:

One. The design allows energy to be agglomerated on a relatively small area, i.e., to be more efficient, to allow greater uniformity in the energy / wave distribution, and to penetrate multiple layers of grain grains for variable and higher amounts at high speed can do. Household-sized magnetrons are sufficient for high-speed production (although the default configuration is a continuous wave, a tight band, and a magnetron source for optimal results). [The design also allows scaling with larger units if necessary]. The position of the grain grains is fixed (the storage cup) and therefore ensures that the system can be tuned optimally.

2. The design, in combination with the density and matching design, guarantees that it is separated from the metal casing surrounding the 'frying cup' so that all the grain grains are microwave permeable to place them at the higher energy level of the field / The use of a 'fryer cup' (7) greatly improves the uniformity of the energy affecting cone grain grains. The 'fryer cups' are easily interchangeable and replaced with those optimized for specific requirements (eg, 'load', directed airflow). The use of a 'fryer cup' as a fixed storage reduces variability in system dynamics compared to alternatives.

3. The fried grain grains are not subjected to the use of microwave energy and non-uniform energy in use (the design is that the fried grain grains compounding the resonance energy in the chamber, as well as microwave energy (which affects their quality) And does not use a prior art closed chamber design that must continually receive undefined effects). As soon as popcorn is ready, it is removed and avoided overcooking, burning, and is more sensitive to the quality of grain grains (eg, percent moisture) or variability in various grain grains. The non-resonant chamber design ensures a more deterministic quality performance.

4. By emptying popcorn as soon as it is fried, the system is more scalable, i.e. large magnetron units can be used to allow larger speeds and / or quantities without altering the design. In 'closed chamber' approaches, this means that early fried popcorn grain grains receive a much larger amount of energy with increased and cooked, burning, and even firing.

5. Emptying and extracting fried popcorn also provides a more consistent performance that helps in the flavoring process (e.g., a tighter band of results with respect to remaining moisture).

6. The design allows variations in the amount of grain grains in the chamber (i.e., different service sizes based on the required basis) that fry earlier as the frying grain grains fade out of the chamber, And the exclusion of a closed-resonant chamber ensures uniformity of the grain grains. Packaged cup-based solutions do not provide this flexibility. In combination with item 4 above, the design will deal with the production of very small quantities to very large quantities based on the 'as-need', 'on-demand' Allow system to be able.

7. Emptying them when the grain grains are splashed allows a wide variety of corn grain varieties to be used together with no tuning required or minimal tuning / optimization, depending on the configuration. It can accommodate different, non-cone, grain grains and grain grains that can have reduced moisture due to longer storage at the store (see automatic load detection later), robust solution etc. And provides alternative timer-based solutions. Essentially, the 'free-flow' system is substantially self-regulating.

8. Improved popcorn quality through open-flow design (not enclosed chambers) and the elimination of steam (water vapor) to aid in optional airflow. The freshness of popcorn with residual moisture ensures good adherence to the flavor added at the end of the process (with or without minimal oil that needs to be added). The 'open flow' design allows for greater flexibility in integrating system moisture tuning (eg, warm air, humid or dry air, etc.). After production, removing moisture is common in popcorn as a way to improve the 'crunchiness'. The system provides in-process capability to better manage it.

9. Nutritional benefits and flavorings, quick frying, non-conduction and 'overcooking': Cooking food for a large amount of time and / or burning partially affects its nutritional value .

10. The use of microwaves (which work directly on water molecules), relatively fast and reduced 'cooking' deliver an optional nutritional experience compared to other solutions. In addition, there is no flavor due to over-cooked or odor-free, which also ensures a better quality product for post-production flavor.

11. The system typically includes unfried grain grains or debris in packets or cup-based solutions with unfried grain grains (e.g., factory popped popcorn - these are removed as part of the post-frying process) I can manage well. This badly reflects the quality of the perceived product, as well as poses a risk to teeth and small children. The proposed invention addresses it in two ways: (1) removing or reducing many unfried grain grains in a uniform, high-intensity manner where energy is transferred (combining control and consistency of grain grains Hopper temperature), and (2) unfried grain kernels can be retained in the cup and flushed out through pneumatic or electro-mechanical or mechanical means.

12. Another aspect of the design is that it supports automatic feed-back based on frying cups that empties all contents (ie solution with fried grain grains in closed chambers or packets) But also provide added safety, reliability and energy use when the system can be shut down based on 'load'. When the cup is empty, the reflected energy will increase rapidly. This effect can be monitored through thermal effects (increase) on the tube or through such a mechanism that the sensor modulates the reflected microwaves. Control over system sequencing and shutdown due to faster frying, and its performance (relative to grain kernel counts and frying time) and reduced linearity and relative linearity, is a measure of safety to protect the reliability of microwave tubes ('Cup' 7) Grain grains restricted to weight changes (relative to the cup) can also be used as a feedback system for emptying grain kernels and for splashing ).

13. If the design requires interchangeable funnel chambers and / or outlet pipes (e.g., at connection points 8 and 12) to allow different grain grains (e.g., non-con grains having different expansion ratios A relatively high degree of flexibility in the design of the ' funnel chamber ' 9 and matching ' outflow pipe ' 13 that allows for enlargement (e.g., bouncing height and spatial differences) Pipes (eg as short as narrow), popcorn "bounces" to remove from the unit, allow additional reflected energy, and so on.

14. An optional (optional) grain kernel storage feeder 17 provides a mechanism for automatically feeding grain grains based on control circuitry. For example, the flow of raw grain kernels into the inlet pipe 10 through the holes 19 can be controlled through an electrically controlled valve (or measurement unit) 21. The storage units serve to protect the quality of the grain grains from deterioration (moisture, light, ambient temperature, mold, etc.) and in combination with cooking / frying times to incorporate into additional optional thermal control units The fact that the grain grains can be transferred directly to the rapidly splitting chamber and the time is fixed in relation to the start of the microwave energy, , And its propagation time manipulation. [Note that the design may also accommodate configurations that can control the temperature of the grain grains, such as cool or preheated grain grains that may benefit different types of grains or different products. This redefines what is referred to as a popped popcorn - thus, in one embodiment, the focus based on cooling, e.g., piezoelectric or similar technology, has the opposite effect (heating or warming) ≪ / RTI >

15. For example, it has been found that maintaining grain grains at low temperatures increases the delta of temperature increase when exposed to cooking energy, which results in larger grain corn grain grains But greater than when there is a reduced temperature delta. Lower temperatures have added the advantage of increasing the shelf life of grain kernels, helping to maintain the correct moisture level (in combination with the 'sealed' nature of the canister) and other undesirable degradation Reduce the sources (similar to keeping items in the refrigerator).

16. The system delivers fresh, natural, popcorn (no oil, no flavor). The flavoring may be after production as described later in the present application, but it does greatly benefit from its inherent frying speed (within a very narrow time band) and flow through. The grain grains still retain trace moisture and are still warm; They also flow very quickly and continuously, which aids post-production delivery, automatic, and flavoring, with or without a tackifier, and with a better distribution over the popcorn, in a minimal amount (for example, oil). This benefits health and quality. The transmission of the flavor is accomplished by the use of a seasoning pod (or similar) in which the contents are dispensed through vibration (shaking) when the popcorn is delivered to the container (synchronized) And the process may be adjusted by the time / amount of flared or through sensing of the first output (e.g., infrared, approach or other sensors). Dispersion of the improved fragrances means that less flavoring is required (e.g., if high calorie flavor) can be made healthier. The design uses a pod with a very fine (e.g., finely ground) perfume powder with an anticaking agent required by the particular perfume. Automatic post flavoring with homogeneity is another added advantage of design. It is possible to use automated flavor delivery systems instead of fads for larger installations that do not want to provide flavors of the larger arrays. Fried and flavored acts the same as any other additive. For example, adding health supplements or other supplements or a combination of all three (in one or more fads) or any combination thereof

17. There is a relative prowess of design, operation and reliability important to 'device' type devices targeting home users. The design precludes the need for a sealed chamber. There is also no need for oil unless selected by the user.

Calculation of microwave energy for frying food

Introduce

The interaction of microwave energy with any material at 2450 MHz is governed by a number of factors including, but not necessarily limited to:

a. (Ε ', ε ") where ε' is the dielectric constant and ε" is the loss coefficient. Interaction can include absorption, transmission, and reflection. Dielectric properties also provide data for calculating the conversion of microwave power into heat.

[1]

[One]

here

P = microwave power (Watts), sigma = conductivity (Siemens / m),

E = electric field (V / m), f = frequency (Hz) and? ₀ = 8.854 10 ^-12 Farad / m

V = volume if popcorn (m ³ ).

A ^{1/2-dielectric} characteristics is expressed by ε = ε'-j ε "where j = (1).

The material may be a metal, a semiconductor, or an insulator. The metal completely reflects the microwaves substantially and the non-metallic material such as popcorn reflects some and absorbs some microwaves. Applicators and designs with tuning with materials are essential to be heated to absorb almost all microwaves affecting the material in microwave heating. The reflectance from the material takes up a lot of unused power and poor efficiency.

b. Its specific heat (Cp) and density (p)

Specific heat under constant pressure must be measured. Its density and volume are the same.

c. The electric field E of the microwaves in the material must also be calculated. For example, the electric field inside a standard rectangular waveguide WR340 is given by:

[2]

[2]

here

P = microwave power (Watts),? _G = guide wavelength = 174.369mm,? ₀ = air wavelength = 122.45mm and (a, b) is the dimension (m) of the waveguide section. A simple WR340 waveguide has a = 0.043 m and b = 0.086 m.

When the electric field is focused by some means, the electric field also has to be calculated through simulation as well.

Temperature rise rate of popcorn under power P

The equation for the rate of temperature rise of popcorn with specific heat C _p = 1.9 calories / g / 캜 and density ρ = 1.5 g / cm ³ is given by:

[3]

[3]

All quantities in the equation are defined in 1 (a) above. After the properties of the dielectric material, such as popcorn, are measured with its volume, specific heat and density, the rate of temperature rise can be calculated. It has been recognized by the inventors that ΔT / Δt is chosen arbitrarily under 15 seconds expecting it to be fast enough to complete splashing with this design. Shorter or longer times may be selected depending on the amount of energy delivered to the energized foodstuff and the foodstuff.

From the above equation,? T /? T depends on several parameters such as f, E, loss coefficient? ", Density? And specific heat Cp. The most important parameter to generate a quick flip is electric field E. To achieve 'large' E, a resonant cavity must be designed, which delivers E at a 1000 to 10000 times waveguide value. For a relatively simple cylindrical cavity, the length of the cavity can be calculated through trial and error experiments; The correct length and diameter will be reached.

However, in case of splashing this cone, the required cavity is not simple. As will be discussed below in this application, the design of the dielectric cone being of the holder, the open circuit at the other end (open circuit) provided that its diameter is to keep the leakage as 1mW / cm ² of the level remarkable accept a relatively small microwave are located Allows you to leave. But the fried cones can fly out. To synthesize this, the reflections from such cavities must be kept as small as possible, otherwise no microwave energy will be introduced into the cavity to heat the cones placed therein. The resonant frequency should be comparable to the microwave frequency. Here, it was determined that any microwave oven that did not convey the fixed power and constant frequency was not suitable. The DPC can be changed - the digital programmer controller - the high voltage inverter power supply (U) controls the output power by means of a signal from the digital programmer circuit (DPC). The power relay can always continue, but the PWM (pulse width modulation) signal controls the microwave output power. It is desirable to avoid (as possible) 'cold spots'.

In the embodiment, about 2.450 GHz is used. For relatively uniform heating, microwave oven manufacturers make ovens so that they do not have a fixed frequency and power output so that they do not occur at the same time in order to generate non-coherent signals. However, the more non-coherent signals are achieved in the present invention, the better the uniformity in heating.

Energy balance equation calculation approach

Using equation [4]:

a. Microwave power = P (Watts) produces E _m = Pt with Joule.

The energy absorbed by the popcorn with mass m (g) and specific heat C _p rising from T _i = 18 ° C to 100 ° C is:

E = C _p m (100-18) is given as Joules

b. The power absorbed by a single popcorn at time t is:

_{P = E / t = C p} m (100-18) / t Watts (Joules / second)

c. The heat of vaporization (HV) of p (g) of water in a single popcorn seed is:

HV = p.2260 Joules supplied by absorbed microwaves.

d. The energy balance equation becomes [4]:

[4]

[4]

C _p = 1.9

E _m = Pt = 1.9 m (100-18) + p.2260

From the above, and from an experimental test using an 800 Watts microwave oven, although populations of 850-1200 W are considered, if the microwave power is P = 800 W, popcorn seeds with mass m = 0.167 g and moisture p = 0.023 g, Finds time t (s) when it is vaporized.

From the equation [4]:

E _m = 1.9 x 0.167 x 82 + 0.023 x 2260 = 78.0 Joules.

T = E _{m /} P = 78.0/800=0.0975 seconds for a single popcorn seed. However, the reflectivity can be significant and must be considered. So matching or tuning is required to help the popcorn absorb all or almost all of the microwave power.

The heat to achieve vaporization is governed by the calculation in equation [4].

At about 3 seconds, about 3 / 0.0975 = 30.7 popcorn seeds can be heated. If there is total absorption and there are no reflections or other losses, round it up to 30 popcorn seeds or up to about 5.0 g.

However, not all of the 800 W of microwaves are absorbed by the 30 popcorn seeds because of reflection and non-total absorption. Popcorns must be tuned or matched to microwave power so that popcorns absorb all of the microwaves.

It is therefore possible to 'pop' 30 popcorn seeds in 3 seconds using an 800W microwave oven.

15 / 0.0975 = 153.8 in 15 seconds Popcorn can be heated. If there is total absorption and there are no reflections or other losses, say 153 popcorn seeds or up to 25.7 g.

Power matching with popcorn

There are two methods, one is manual tuning and the other is automatic tuning.

Other considerations to complement the match are to use the parameters of the microwave electric field and popcorn in a popcorn applicator:

a. Dielectric properties The higher the loss factor, the greater the absorption rate.

b. The larger the field, the greater the absorption rate.

c. The higher the frequency, the greater the absorption rate.

d. The higher the water content, the higher the water absorption rate

e. The primary factor in the above calculations is the heat of vaporization

f. Frying can happen before all the moisture in the popcorn is evaporated. In this case, smaller microwave power will be required. Assuming vapor (water vapor) as an ideal gas, the volume of vapor from 0.023 g of water can be as high as 0.04 liters or 40 cm ³ . The volume of each popcorn seed is 0.109 cm ³ . This means that the steam produced can be as much as 367 times the volume of the popcorn seed volume,

g. 200x0.109cm ³ = the volume of water vapor of 21.8 cm ³ total power required when the request to generate the nine air (atmosphere) is assumed small approximately 34 (16.8) times. This suggests that the smaller power is enough to pop 5-6g of popcorn. Experimental verification will confirm this inference.

Calculation using electric field E

By using the above equations [1], [2], and [3], the electric field E is then multiplied by the rate of temperature rise, then the time at which the popcorn reaches 100 ° C, and then enough steam is generated to popcorn the popcorn Calculate the time for microwaves to provide heat of vaporization to moisture. These equations also require the dielectric properties (ε ', ε ") of popcorn, its density ρ = 1.5 g / cm ³ and specific heat C _p = 1.9 Joules / g / ° C.

Average dielectric properties of popcorn at 2450 MHz:

? '= dielectric constant = 3.45 and?

ε "= loss factor = 1.06 [5].

The electric field from 800 W of microwaves is obtained by using the equation [2]:

_{E = [4P (λ g /} λ 0). (377 / (ab)] 1/2, where _{P = 800, λ g = 174.369} , λ 0 = 122.4

a = 0.043 m and b = 0.086 m

E = 2.155x10 ^{+ 4} V / m

Equation [3] gives the temperature rise rate using this electric field:

ΔT / Δt = 0.556 × ^{10 -10} f ε "E ² / (ρ C _p )

ΔT / Δt = 0.556 × ^{10 -10} 2.45 × ^{10 9} 1.06 × (2.155 × ^{10 +4} ) ² /(1.5 × 10 ³ × 1.9)

DELTA T / DELTA t = 2352.86 DEG C / s.

For one popcorn seed with ΔT = 82 = 100-18, what is the time Δt?

? T = 82 / 2352.86 = 0.03485s = 34.85 ms

Thus, if 3 seconds, the number of popcorn seeds is = 3 / 0.03485 = 86 seeds.

Therefore, if 15 seconds, the number of popcorn seeds is = 15 / 0.0385 = 430 seeds.

Thus, if the target is 30 seeds then 800W should be reduced to 30/86 = 0.349 or 279W.

However, the heat of vaporization dominates the calculations and is considered much larger. The moisture in each popcorn is approximately 0.023 g. The power required to vaporize moisture to 86 seeds or 0.023gx86 = 1.978g in 3 seconds is 1.978x2260 / 3 = 1490W. This means that 86 seeds can be played. The total number of popcorn seeds that can be vaporized with 800W is 86x800 / 1490 = 46 seeds and is at the same estimate as the energy balance calculation. Simulation calculations can be followed for 15 seconds.

Notes:

The following were measured:

1) density of each popcorn = 1.5 g / cm < ³ >

2) Specific heat = 1.9 j / g / ℃

3) dielectric properties (averaged over six measurements) = 3.

Additional information / general discussion relating to background calculation (theoretical basis for the structure of the frying machine) is now explained. Maxwell summarized the behavior of electromagnetic waves and propagation by introducing four important equations that were used to design and construct a host of small and large scale structures to propagate, emit, and process materials. Maxwell's equations govern the behavior of static and electromagnetic electromagnetic waves and electromagnetic wave propagation. A series of four equations are derived from experimental work from Gauss, Biot and Savart, Ampere and Faraday (and others). Maxwell's contribution combines all the other tasks and introduces the most important displacement currents that flow in vacuum or dielectric materials. The four equations are often represented by different notations that can be represented by different 3D or 4D coordinate systems describing the relationship of the following four vector quantities:

E Electric field strength [Volt / meter] = [kg-m / sec ³ ]

Electric flux density D ^{[Coul / meter 2] = [} Amp-sec / m 2] = εE and ε = ε ₀ ε _r

H Magnetic field strength [Amp / meter] = [Amp / m]

B magnetic flux density [Weber / meter 2] or [Tesla] = [kg / Amp-sec ² ] = μH and μ = μ ₀ μ _r

Each quantity is generally a function of 3D coordinates and time, for example E = E (x, y, z, t) = E (r,?, Z, t) =. Two or more scalar quantities that need to be included are:

J Electric current density [Amp / meter ² ]

ρv Electric charge density [Coul / meter ³ ] = [Amp-sec / m ³ ]

Maxwell's equations, Faraday's law, Ampere's law, the magnetic Gauss 'law and the Electro Gauss' law (individually)

here

c = 2.99792458 x 10 ⁸ [m / s]

Propagation in a rectangular waveguide: Solving Maxwell's equations for electromagnetic waves propagating in a rectangular waveguide, there are two modes, TE and TM. TE represents Transverse Electric and TM represents Transverse Magnetic. These two modes propagate because their electric and magnetic fields can satisfy conduction rectangle boundary conditions. There is no TEM mode that can propagate in a rectangular waveguide because this mode does not satisfy the rectangular conduction boundary conditions. The solution of Maxwell's equations shows that there is a fundamental TE and TM mode for each rectangular waveguide. Waveguides are classified according to their dimensions and given a designation according to the propagating modes. There are three waveguides used for microwaves at 2450 MHz or 2.45 GHz. These are WR284 used in USA, WR340 used in Australia and WR430 used in China. In WR284, "284" means that the 2.84 "wide dimension of the rectangular waveguide and the corresponding narrow dimension is half, ie, 1.42". Similarly, '340' in WR340 means width dimension = 3.40 "and narrow dimension = 1.70". The TE10 mode is so called because the transverse electric field exists only in this mode of propagation. It has a 1/2 wavelength along the x axis and consequently has a designation of 1, no half-wavelength along the y axis, and a designation of zero ("0"). Therefore, the default mode for WR340 is TE10. WR340 waveguide in the field:

(Note: image for illustration only - not exact representation). In a WR340 waveguide, the guide wavelength is not the free space or wavelength at vacuum = c / f, where c = speed of light approximately 300x106m / s and f = frequency = 2450x106Hz. Therefore, the wavelength of microwave in free space at 2450MHz is 122.45mm. The guiding wavelength of the microwave propagating inside the WR340 waveguide is:

.

Where c in mm / s and f in Hz are defined above, 'a' is the width dimension and is equal to 3.4 "or 86.36 mm. The guide wavelength is calculated to be 173.62 mm, which is greater than 122.45 mm. Each waveguide can propagate only the frequency band. If the wavelength is larger than the cutoff wavelength then it will not propagate. The WR340's manuals list frequencies to propagate within. Any frequency below the band will not propagate without great loss or propagate at all.

Propagation in a circular waveguide. It is shown that the circular tube can also support the propagation of TE and TM electromagnetic waves. Each mode is specified according to the radius or diameter of the circular waveguide. For 2450 MHz, the TE ₁₁ mode is the default. The guide wavelength is calculated in a manner similar to that of a rectangular waveguide. The cutoff wavelength is obtained by solving Bessel's function which governs the propagation inside the circular waveguide.

The lower cut-off frequency (or wavelength) for a particular TE mode in a circular waveguide is determined by the following equation:

Where p'mn is a solution of the Bessel function representing the circular waveguide.

A m = 1 and p _'11 = 1.841 is used in cut-off wavelength representation with respect to the TE ₁₁ mode. It is then used as a representation of the guide wavelength to calculate it. Its field distribution for TE ₁₁ is shown below:

(Note: image for illustration only - not exact)

In a rectangular waveguide, TE ₁₀ can be converted to TE ₁₁ in a circular waveguide for electromagnetic waves so that when two waveguides are joined to the circular adapter by a rectangle, they propagate seamlessly. The adapter is configured by lofting a rectangular waveguide section to a circular waveguide section. The roping length is one rectangular waveguide guide wavelength. This is done in the design of microwave cone-splitting machines.

Synthetic cylindrical resonant cavity

The temperature rise ΔT / Δt under microwave heating is given elsewhere in the document ('power calculations').

The ΔT / Δt is expected to be fast enough to fry completely below 15 seconds. From the above equation,? T /? T depends on several parameters such as f, E, loss coefficient? ", Density? And specific heat Cp. The most important parameter to generate a quick flip is electric field E. To achieve 'large' E, a resonant cavity must be designed, which delivers E at a 10 ³ to 10 ⁴ waveguide value. For a simple cylindrical cavity, the length of the cavity can be calculated through trial and error experiments; The correct length and diameter will be reached.

However, in case of splashing this cone, the required cavity is not simple. It has a dielectric cone holder and an open circuit at the other end, but its diameter does not allow any microwaves to escape to maintain leakage at an acceptable level of 1 mW / cm ² . But the fried cones can fly out. To synthesize the material, the reflections from such cavities must be kept as small as possible, otherwise no microwave energy will be introduced into the cavity to heat the cones placed therein. So the frying machine will not work.

The resonance frequency should be equal to the microwave frequency. Thus, any microwave oven that does not deliver a fixed power and constant frequency will not be appropriate (note: that it will not provide optimal conditions - however, it does not provide many different ways to provide the configuration of the lane It may be desirable for reasons (for example, costs) - for example, a home market. The DPC can be modified to keep the frequency constant and keep the output power constant. For uniform heating, microwave oven manufacturers always make ovens so that they do not have a fixed frequency and power output so that they do not occur at the same time in order to generate non-coherent signals. The more non-coherent signals are achieved, the better the uniformity in heating. This differs from microwave equipment for delivery requiring coherence in all possible ways to achieve high accuracy delivery.

The solution to the cavity is solved by Maxwell equations. The symmetrical design achieves high size E, small reflectance and small leakage.

Although the design of the frying system focuses microwaves, even though the design may need to be substantially re-optimized, many design innovations can be transmitted to other implementations using different EM wave frequencies (e.g., free flow free-flow, optimized chamber, etc.).

Popping Machine Storage Cup & Airflow

A storage cup (Figs. 1-7) holding the raw grain grains described above may be used to advance the fried grain kernels, the cleaning process and possibly the base (Fig. 1- 5). The number of arrangements of these holes may be optimized for different requirements (e.g., grain grains type, pneumatic subsystem design, etc. - for example, Figures 13a and 13b show different numbers and arrangement of holes - for example, Figs. 13b- (915)). The system may be provided with different replaceable cups that are field replaceable.

The storage cup can also accommodate other airflow arrangements as well as modifications to the " seen " load by microwaves (to reduce reflectivity when the storage cup is empty after the grain grains are fried) have. Figure 30 provides examples of different air flow arrangements. The cups labeled 3001, 3003, and 3005 are the same embodiment (3001 and 3002) and the different views (3005) provide a wireframe view of the internal structure. Similarly, the cups shown by 3007, 3010 and 3013 provide a similar structure with only a change of the holes in the base of the cup. When popcorn grain grains are splashed, the force of expansion / explosion will typically cause them to go higher than the height of the cup. By sending an airflow through the walls 3002/3006, 3008/3014 of the storage cup, the airflow will only be sent to affect the fried grain grains-to ensure that they exit the system, It is also possible to construct other configurations by providing pressure-for example, a cup 3017 illustrating one pipe with several openings, the opening being tilted to provide directivity to the popcorn grain kernel flow have.

It is possible to optimally consist of different material properties (including composites) that deliver different effective " rods " as previously covered (e.g., Teflon® transparency). It is possible to integrate the insertion of the coating to provide additional load to the air pipes (e. G., 3006). The advantages of this approach are that the airflow serves to remove some of the heat - using them to dry the fried grain kernels as the airflow pushes them out of the kernels, as well as to cool the 'load' material .

The above illustrates some examples of airflow design / pneumatic systems. In some configurations, the pneumatic system is configured to provide different airflow pressures / speeds and directions in different areas or in different cycles (e.g., frying cycle vs. cleaning cycle; continuous frying mode vs. discrete frying mode, etc.) will be,

popcorn maker  Additional information and calculations related to design:

In microwave popcorn maker design - the experiment proved that movement typically results in over 150 mm as a result of the rapid expansion of popcorn ('fry'). Consequently, assuming a safety margin, the design of the raw popcorn cup holder (Figs. 1-7, Fig. 30) and the associated cap / microwave suppression subsystem (Figs. 1-9) It was designed with a clearance of about 130mm. The shape of the top cap that deflects (deflects) the grain grains flared toward the capture openings of the outlet pipes 9 (901, 902 and 903) is designed to aid flow, but due to randomness, system airflow configurations, Serve not only to move the popcorn to the outlet pipe, but also to help exclude fried grain grains that may otherwise escape or fall back into the cup / frying chamber 7. The design of the subsystem responsible for the flow of fried grain grains out can be based on several requirements, such as: (A) the regular reflection equation (i. E., The angle of incidence to reflectivity) The 3D deflection in cross-section of the opening, and (C) the diameter of the pipe should be large enough to remove all of the cone fired simultaneously (note also that the diameter is also required to prevent microwave leakage).

tuning

Further optimization of the device may be provided by means of tuning the waveguide subsystem, either manually or automatically. Using tuning stubs or tuning elements.

The design of the tuning optimization is greatly simplified due to the relatively fast movement (with little or no grain grains in the cup) at full load under relatively fast frying cycles and once in a fully loaded state and typically results in a single element Tuning stubs or optional tuning elements). Since much of what is needed can be used, the problem is that most (if not all) systems are dynamic, starting with a load of grain grains, and when grain grains are splashing and flying out of the cup, rod changes and reflectivities increase, Is that the automatic tuning function can be used and basically the automatic tuner pushes these tuning elements (at different heights) in and out of the waveguide based on the microwave sensor. In the case of an automatic tuner similar to that described above, the design can be cost-effective with simple stepper motor driven tuning blades /. A single blade will suffice for most applications. The automatic tuner motor can be programmed based on a predetermined time cycle (when the frying speed is very stable) or by sensing the level of reflectances for the load size of each popcorn.

Different storage cup designs can reduce the level of tuning that may be required for different configurations (and changes in volume due to the removal of fried grain grains) through the use of different material composites (providing different rods). For example, FIG. 30 illustrates storage cup designs incorporated in air pipes to deliver optimized airflow configurations. These air channels can be coated with a material that conveys an additional 'rod' with excess heat that is emptied by airflow (to assist in the drying process of the further fried grain kernels) and by further conditioning control.

Taste

The present invention contemplates flavoring in connection with POD and / or frying machines.

Fad  Taste using

Regarding flavoring with fragrance pads, post popping flavoring may be selected by the user. The flavoring can be provided as an additional 'capsule' that can be introduced into the grain grains fried to the outside of the maker, or by the grain grains brewing maker. In another form, the capsule may be provided in a form that can be applied to food products that are already sold as packages, such as popcorn, chips or any other packaged food product.

Fragrances contemplated within the scope of the present invention may be in the form of a powder, liquid or other fluid including gas and / or any combination thereof. "Spice" may also include or be a supplement (eg, nutrition, health and / or other supplements), a medicament, a spice / flavoring, and any other food additives or flavoring.

popcorn Maker  Taste using

With reference to Figures 2a (and 2b), one aspect of the design turns around the production of popcorn (without additives) at a timing and condition that makes it possible to add flavor if desired later. It is known that popcorn provides a medium to accept many flavors / spices. Spices / spices / supplements in the form of the fats disclosed in this application can be selected by the customer or on the basis of consumer demand. By using fads, the customer has the ability to select any one of them and a customer choice taste strength to give it a number of fads or many possible flavors for a stronger taste (note: 2b ) Can accommodate other grocery items (e.g., peanuts, cereal, etc.) that are suitable for depositing and / or layering (not just popcorn) in the container. Similarly, the flavoring design A2 is similar to other foodstuffs Assuming it is delivered in a manner that is consistent with other food items)

In one form, one or more of the fats 201 and 202 (Fig. 2a) or a plurality of units (for flavor mixing, for a higher flavor intensity (e.g., a 'double shot' For larger quantities) may be inserted into a receptor 204 on the dropping container. Fades may have holes on one side that allow escape of spices / spices / replenishment when shaken. Figure 3 provides an illustration of an array of holes 303, 306 in accordance with embodiments of the present invention. The holes can be covered by a removable sticker (or can be automatically tapped to a suitable position by a dispensing control mechanism (not shown)). Figures 2a (and 2b) also illustrate one type of mount in which the pads are inserted into the tubes. Alternatively (not shown), the fads may be held on one side using a "mounting pin" close to the foodstuff and then the spices are "waved" to allow the food to escape the food onto the food. In this embodiment, any suitable mounting or engaging mechanism is contemplated within the scope of the present invention.

In Figure 2a, the receiver 204 has a vibrating mechanism (s) 204. Because the invention provides a very narrow time band for splashing and is nearly linear with the quantities of grain grains, the vibrations can be detected by a predetermined time delay based on the start time of the splash cycle or by detecting the first drop of popcorn into the bag / container (And rate of flow) through the use of sensors.

Description of Fig. 2a: Fig. 2a is a cross-sectional view of a food product when exiting a pipe of an automatic in-sync-hopper (Fig. 2b) which may be a microwave popcorn fryer (i.e. popcorn) or popcorn or other foodstuff. The concept of flavoring is illustrated. The popcorn exits the pipe 206 and is captured by a serving cup 205. The fragrance fads 201 and 202 operate in an alternating phase-sync (i.e., the set amount drops to the container 205 and then the fads taste in the popcorn and the process repeats them Or at the same time as the popcorn exits the pipe 206 or any two other combinations. The consumer selects one or more fragrance pads (items 201, 202) to be inserted into the paddle holder (item 204) - only four fads are shown for illustrative simplicity, but as the block diagram (item 210) For example, the items 211, 212, 213 and 214 represent different fads - with the same content and with the same pattern. The 'loading carriage' for fades (item 204 + 2077) can be similarly rotated to a carousel (item 209). When the popcorn flows out, the system determines that the fades are in a relatively controlled manner due to the design of the fades, the extent of certain movement (e.g., 'tapping' similar-example-item 208 piston design) (Item 203) which causes their content to be discharged to the outside. The pattern and timing of movement can be a function of many items (flow, type of food, type & number of pads, etc.). By layering the flavors / additives and the given pharmaceutical area, the system can provide a good distribution of flavors without mixing (e.g., allowing the use of fine additives and reducing diffusion into the air) (For example, butterfly popcorn shape) can be "brittle" to avoid damage. Item 215 shows the possibility of incorporating a feeding pipe for certain liquid additives (typically requiring a higher volume or heating (e. G., Molten chocolate)). Implementations of the above concept are achieved by various designs and are optimized - for example, cost and simplicity. (Fixed) ring that induces some movements (e. G., Rotation, tap) through deformation on the ring that is pressed against the pad while the moveable rings rotate about the pipe, . Figure 32 illustrates the area of motion - the fades 3201 and 3202 are identical fathes seen at different angles. The ring structure 3203 in the center is used to enable rotation (through friction, cogging, etc.) of the paddle about its own axis 3205, which results in opening 3205 through which the seasoning is escaping Not only changes the flow rate, but also helps to move the contents and prevent 'uncooking'. Outer ring 3204 is used to affect different motions (or induce it to rotate) by placing it on the rotating part around the popcorn outlet pipe - such as moving the lift, forward, In order to provide the same tapping function as in Figures 2a and 2b. The entire sub-structure is rotatable around the outlet pipe to further improve distribution over the contents during layering of the process.

In the prior art, typically a 'seasoning shaker', such as those provided to a customer in a restaurant, sieves like a pattern distributed at the base (where the granules / spice is) outlet. (Note that even 'salt and pepper shakers' have several holes, but are designed as holes near the center of the shaker). The aim is for vertical up and down movements to release the sauce.

In embodiments of the present invention, for example, in FIG. 3, fades 301 and 304 have holes or holes 303 and 306 that are located substantially on one side of the pud Lt; / RTI > Fado is designed to be mounted at an angle to and from the flow of popcorn from the outlet pipe of the popcorn maker. The pattern of motion is similar to tapping (swinging a few degrees within arc 307) and the second (optional) movement of the pad spans its length 308.

This results in a better controlled drainage of spices, less aggressive action, less dispersion and direction (after being fried in a free-flow system) where the popcorn flows from the outlet pipe.

In one embodiment, the flavors, additives (spices, replenishments, etc.) added using the above embodiments can be in the form of relatively fine powders. It is known that fine powders provide better distribution and adhesion. The use of fine powders can be done in combination with design-like fads in 'seasoning shakers'. Further changes can be made to the pad design to accommodate large holes for some seasoning mixtures that incorporate some larger granules (e.g., chives, or hubs).

With reference to FIG. 2B, a grocery item can be provided to the hopper, and with the help of flow control, the grocery item can be provided to the customer (e.g., a container) (the hopper optionally includes a microwave fryer and in- in-line). A perfume can also be added, and one or more perfume pads 223 are used. In this way, the fragrance is provided to " in-flow " as the food product moves from the hopper to the container.

The vibration intensity and time can be adjusted as follows:

a. The amount / time of popcorn produced and / or

b. The amount of fads inserted into the receptor and / or

c. Customer requirements or selection and / or

d. A predetermined program setting.

The source of vibration 220 may be controlled by the popcorn-splitting device 221. [ More than one vibration source can be used to provide a more complex (or stronger) vibration pattern, as well as a pattern combined with a particular vibration motion / pattern.

The residual water content and temperature described above provide sufficient adhesion to many fragrance spices with the option of controlling residual moisture (some spices - for example as an adhesive to the oil).

Description of Figure 2b: (216) automatic dispensing and perfume hopper systems (insertable flavors 223) that provide customers with a selection of selected flavors / additives. The system (method) delivers a good level of taste distribution that does not require mixing. This is accomplished by regulating the flow (through flow control 218) and simultaneously with the flavoring process (flavor release control 220) with small discrete quantities of food (typically by approximating single layers). The effect of interleaving (grocery items and flavors) on the location and stratification of groceries, when controlled to a relatively small size (for example, a "single customer serving"), provides a fairly good distribution without mixing Limiting the amount of spice grains emitted reduces unwanted smell penetration into the commercial space.

The system may operate standalone (manually 'feeding' a grocery item, such as popcorn) or inline with a popcorn microwave maker or other production units. (Hopper) area for storing foodstuffs (for example, popcorn). (218) is a flow control subsystem that controls the flow of food out of the hopper (220) and is a control mechanism for automatic dispensing of flavors - they can also be used in production units (e.g. microwave popcorn fryers) And operate simultaneously through independent control subsystems 219 & 221 (which illustrate the communication / control link) that can be integrated. (223) is an example of a customer selectable fragrance pad - the unit can accommodate a large number of different fades to provide a tremendous variety of performances. The mechanism 222 may include a subsystem / mechanism that affects the dispensing of the pads (e.g., a motor in which the pads rotate about the pipe to provide a better uniform distribution of flavors, a vibration motor .

FIG. 3 provides an illustration of such a paddle and shows that the degree of arc motion is relatively small and the 'tapping likelihood event' is relatively small in the 'axis' ((307) for both example fades) Providing something similar, line 308 represents optional back and forth movement. (301) and (304) are two examples of the design of the pads. The holes / holes providing the flow of the additive (seasoning, addition) of the outside are indicated by small openings 303 and 306. The openings are much larger typical shaker holes that provide easier flow. The remainder of the paddle is sealed by a foil or other means 302 and 305. The arc movements (the 'tapping effect') are indicated by 307 and / or the forward-back movement of the options over the length of the paw is indicated by 308. With respect to the popcorn maker, the fades are positioned slightly forward of the output of the popcorn from the outlet pipe. This is shown in FIG. 4 - (401) = exit pipe for popcorn, (402) = Fad, (403) & 404 are the same movements as (307) and (308) It is a 'bag' (container) for popcorn. It is possible that a mechanism for retaining the pads is attached to the pipe 401 (examples 204 and 222 shown in Figs. 2A and 2B). The fads are designed to be located relatively close to the hole (outlet pipe) of the popcorn maker. In order to deliver the required amount in a short time, and to accommodate multiple units and to provide better control, the fades are of elongated design, ie the surface area on the outlet pipe side is much less than the length. (Note: Another embodiment of the movement of the pads as described above is to rotate them and to induce tapping motion by deformation in the rotation mechanism).

In another embodiment, and referring to Fig. 14, the fade (s) 1402, 1407, 1408, 1409 can be placed in a bag 1404 or cup to which a 'fried' popcorn is delivered, (Or machine) to disperse the perfume substantially throughout the contents of the bag or cup inside the container. In this regard, a sealing mechanism (or a unique feature of the bag, e.g., a Zip bag 1401) may be used and a cone popped therein). Figure 14 illustrates an optional bag 1410 having an internal configuration that improves the rotation / movement of the contents & paddles-by rounding the corners (e.g., using a heat sealing process) To avoid getting caught in the corners. The oscillating device with optimized oscillation frequencies and pattern helps to improve flow 1403. Fades are configured for dispensing of improved flavors - for example, the 1408 and 1409 designs. The size is optimized to increase their ability to move more easily within the bag. 1406 is an example of a release paper (release paper) on both sides of the fade 1405 exposing the holes 1407.

The popcorn device may further include automatic bag loading and sealing (via rolling) with the addition of automatic paddling or seasoning feed tubes (not shown).

The post-processing approach to product flavoring provides delivery methods that are unique to each customer. Retailers also provide customers with greater choice and a wider supply. As a whole, the nature of the system and solution itself provides both self-serve and home use. It is an essentially personalized snack solution.

The proposed flavoring process according to an aspect of the present invention is as follows: the customer selects one or more flavor fats (or the operator can add additional fats if a larger amount of popcorn is produced) And then loaded into the 'mounting unit' of the popcorn device after the stickers covering the holes are removed (or automatically punctured). When the popcorn begins to flow out of the 'output pipe', the vibratory motors / are operated based on a predefined pattern (for example, taking into account the amount of popcorn produced per sub). Spices are mixed with the popcorn and adhered to the surface (moisture) of the popcorn. An optional, special purpose, adhesive agent capsule is expected for that flavor / condiment, requiring better adhesion to the surface of the popcorn.

Automated systems that supply fads and tackifiers are also possible.

Fad (field)

As discussed above, consumers may be exposed to a wide range of dietary requirements (such as flavors, allergies (eg, peanuts, gluten), health supplements (eg whey) Packaged food in order to meet changes (e.g., breakfast vs lunchtime) in the food product. It is considered impossible to address the requirements of the near infinite range in manufacture, Consumers are increasingly concerned with food quality and safety, and a considerable number of groups in the society are interested in issues such as religious or lifestyle (for example, halal, vegan), food sensitivity & allergies (e.g., peanut allergies), athletes, etc. Quality 'also extends to the quality of the experience as well as the relative homogeneity of the additive distribution (as much as possible the homogeneity of the plant). Negatively (for example, It should be simple and convenient for the consumer to use without affecting it (eg, littering) (eg, practically 'on the go' can be performed, not messy, etc.).

Current prior art approaches have traditionally focused on delivering tastes or spices to a very limited range, to date, due to their inherent limitations. They typically fall into the following broad categories: (1) flavoring satchels (eg spice starch, sugar packets); (2) seasoning packets (e.g., ketchup squeeze packs); (3) shakers (for example, salt & pepper shakers); Or (4) dispensers (e.g., mustard, butter for popcorn and other food products).

All these prior art approaches require that the snack bag (or container) be opened to add flavor to the bag and poured onto the top of the pre-packaged food, making the handling process more difficult for the consumer , Instant consumption when the homogeneity of the distribution is not very uniform (or not possible for some snack packages), and the food is exposed to the atmosphere (moisture, oxygen, contaminants, etc.) For the best quality experience). These approaches also have limitations with regard to certain container types because of their shape and available internal space. There are a number of deficiencies, depending on the specific category above, for example, dispensers may not be able to tailor these various requirements simply through physical space requirements (issues such as volatility in demand, apart from their product degradation, ), Stachel results in disproportionately creating garbage after the user has poured the ingredients into it, and they tend to discard them (and star chelator for the supply of popcorn stopped due to experience proving garbage in the UK), etc. .

The proposed invention takes a different approach. In one embodiment, the fats do not need to be open to normal atmospheres, which ensures that the contents will not be exposed to the outside atmosphere and allow for delayed consumption without substantial deterioration of quality (in fact with some additives the food is part of fragrance and fragrance It is beneficial to delay consumption to allow absorption. Because the bag / container remains sealed, there is no risk of the user being (or surrounded) accidentally covered by fragrance and therefore a much greater range of movements (e.g., 360 degrees) and more aggressive shaking can be used , All ensuring that the spices are better distributed throughout the food. Additional space also greatly helps improve distribution because many packages employ a modified atmosphere with additional volume to protect fragile snacks (and marketing purposes). (Size, shape, or tightness of fit, for example, too much fiber concentration, etc.) to reduce the amount of perfume that is used For example, butterfly popcorn, chips, etc.) are more difficult to dispense around; It is preferred that the flavor (additive) be ground to very fine powder. The use of fine powder will make the current solution more messy, but this is not an issue in the proposed sealed innovation. Innovation (padding) accomplishes this by forming a channel between the contents and the contents of the bag / container while sealing around the channel that substantially limits any flow from the outside atmosphere of the paddle or to the outside atmosphere. It is important to note that the pads can be attached to any pierce-able area and that the pads can naturally be completely attached without relying on pre-existing openings in any bag / container .

The issue of discarding fragrance packets when fragrance pads are attached to the bag is eliminated and the consumer can discard them with the packets after consumption (more convenient and reduced waste).

It is possible to introduce finer granules (reducing unwanted odors) by introducing the contents of the paddle into the bag (or container), but by strictly limiting the escape of any content granules into the enclosing atmosphere, It helps to convey better distribution.

An important issue of the present invention is a similar improvement to the user experience with regard to the taste experience. The taste is greatly influenced by the smell. The method of distribution described above conveys a 'flavor burst' when the consumer actually tries to open the bag to consume the contents. The agglomerated nature and its effects are likely to help improve the taste experience. The ability to use finer granules (as above) has a further effect on the olfactory but helps to create this 'seasoning burst' experience.

Other advantages include that the consumer includes a convenient element (imagine adding a number of packets or using a shaker without diffusion into the air) when there is no need to open juggle open and spice packets, The fades can be ruptured at the lowest position for dispensing or convenience (e.g., at the center of the bag / container, not just at the top) and there is no risk of the container being spilled during opening or tearing, (E. G., Hooks for rings, belts or bikes for fingerholding, etc.). Foam (which is soaked by the top layers on vs current solutions (moving around as a result of mechanical movement) because the diffusion is the mechanical movement of the consumer's back that ensures that the liquid is dispersed on the different bits of the food, Size, and distance to limit the 'speed' from perfume pads to the bag / container through user control, by more appropriately limiting (eg, olive oil) to handling liquid diffusion in the bag. The design of the penetrating element can be modified to enhance or limit the flow of content by adjustment (e.g., size, number of blades, shape of blades, etc.) for a particular content. The benefits of better dispensing, flow control and fine powder extend the available seasonings (additives) that can actually be provided to consumers. The ability to use rigid mechanical motions to insert multiple pads and then mix them also ensures a broader range of complementary additives (without requiring extraordinarily large, unique pad combinations that are not economical). Additional details and explanations are provided in the present application.

In accordance with one embodiment, the design can be delivered to the products in different ways (e.g., the school's cafeteria can be pre-populated without compromising food safety) by eliminating the need to open the bag / container (For example, marbles can be added to pre-sale long meat packets, etc.) and much greater adaptability to different products (e.g., limitations such as available volume of current star / dispenser, Additive that can be largely unrealistic due to, for example).

Additional innovations offer similar advantages in the above, but there is a need for a fad (applicator) with a ' capsule ' that provides the ability to deliver a deep flavor spread across some packets with advantages for certain food products, to be. (Also capable of delivering non-additive objects) (Figure 8) because of the use of inner capsules in fads dispensed into foodstuffs.

Fads can also be used with existing (other vendors), fried popcorns (and other food products - e.g., chips) in a manner that adds flavoring to outgoing bags / containers. Most 'popped popcorn' already has some oil content so the powder can stick to the surface of the popcorn. The present invention provides a method for inserting fads into an existing bag and sealing it (e.g., by heat sealing), or delivering fragrance and other pack contents to a bag containing the food product. The solution can be retrofitted for home use and can be used with solutions such as zip lock bags (note: popcorn is provided in the manner of example). Fad is designed to fit a wide variety of foodstuffs and standards, for example, to many snack bags, for example to oils applicable to chips.

The embodiments discussed provide the ability to add seasonings to existing (fried in factory) popcorn and other grocery bags, but do not substantially affect the internal atmosphere of the bag (in any substantial manner, (Breaching). The ability to provide a limited number of types of pads for use with pre-packaged foods and for use with devices greatly reduces the cost of stockpiling to the facility that the customer is facing.

The following provides an embodiment of a paddle according to one aspect of the present invention. Its configuration includes a coffee capsule having a cup-shaped receptacle formed of a compressible plastic (or other suitable material) containing flavors or other materials such as taste powder, liquid or gas or any combination thereof Very similar. A crossed piercing element (or other blade arrays) attaches to the base within the receptacle. Covering the open opening of the cup is a foil sealing film which provides a suitable barrier to the foodstuff. The perimeter of the foil covered apertures is a disc-shaped flange, which is covered with an adhesive file (e.g., a pressure sensitive adhesive, a double-faced adhesive foam, etc.) and covers it is a release paper with a pull tab.

First, the release paper is removed through a pulling tab (see Figs. 15a - 1502 as an example), and then the adhesive disc 1504 is pressed over the central portion of the sealed popcorn packet (not shown). The base of the next receptacle is depressed to force the piercing element 1507 through the foil seal 1505 and also through the film wall of the popcorn packet (see, for example, Figures 5e-2, 18 and 21). The arms of the cross then tear the film wall of the foil and popcorn packet and the user continues to press it to allow the popcorn flavor powder to pass through the torn openings, which in turn can open the film wall of the popcorn packet hole above the opening (Note: 'popcorn packet' may be 'grocery packet').

The popcorn / grocery packet is then shaken by the user to be turned over and dispensed several times and then opened and eaten. Because the contents are protected against the outside air, the bag ('for all intents and purposes') has its 'sealed' advantages, so there is no accelerated deterioration, moisture does not escape to the outside, There is no need to eat.

Figures 5a, 5b, 5c, 5d, 5e, 5ea, 5f, 5g, 6 and 22 illustrate examples of one embodiment. 5a-Fad 501 includes a spice or accessory 502 which has a surface area with a sticky surface (an adhesive sandwiched between 503 and 504 on the surface of 503 and Which is attached to the container to which the fragrance is to be applied, such as a snack bag, and the release paper 504 exposes a sticky surface (glue).

5b, the consumer needs to apply pressure to the pad, the pressure is to ensure good adhesion to the bag (not shown), and a hole in both the foil seal 511 as well as the snack bag 511 Begin punching and help to empty the sauce. This figure shows one approach to ensure that the fod is compressible and preferably, but not necessarily, returns to its original state (to evacuate the punching unit). Figure 5b (506) shows a region where the layer of material of the padding is very thin or made of a suitable material that is inserted into the production mold before the padding material. This allows the paddle to be pressurized and returns to its original state. Figure 5b (511) shows the foiled region, which is the protected sauce. Figures 5b- (510) show the area attached to the bag, which has a sticky material thereon. Figures 5b-508 show the release paper for exposing the sticky material and Figure 5b 509 is a small tab (part of the sticker) that helps the consumer to strip the sticky.

Figures 5c and 5d illustrate one embodiment of a padding surface adapted to pierce by piercing elements 513/515, 517/516.

Figure 5e - shows the pads attached to the surface of the snack bag (Figure 5e 519), the direction of flow of the spice being white and introducing optional 'holding ring' 5e 522 described in this application do.

Figure 5e-2 also illustrates a pad 538 attached to the bag, the piercing element (shown in Figure 22) extends through the wall 539 of the bag and the perfume is then poured into the bag of food 540 ≪ / RTI > Figure 5e-2 illustrates the movement of the piercing element (for piercing and opening the bag to allow the contents to flow into it). The fad shows ring-like sections 527,528,530,532,534,536 as well as collapsible embossed sections 542 on which the adhesive used to secure the paddle to the bag (or container) is located. When the consumer presses the top of the pawl 542 it begins to collapse and moves the inner piercing element 529 forward to pass through the cut section (for illustrative purposes only). When a larger pressure is applied, the piercing element moves downward - first through the barrier foil of the pad and later through the bag barrier material. The figures 529, 531, 533, 535, 537 (equivalent to 539) illustrate this movement. Embossed section 542 is designed to accommodate a very different sized thumb (or finger) - although foldable designs are possible (see other figures).

5F illustrates the concept of a 'finger ring' 524 used to attach a bag to some device or to securely hold it with a single finger. [Note that the 'ring' is only an example, and other things are possible, for example, hooks, magnets, etc.].

FIGS. 5G and 6 illustrate how the elongated piercing element 605 allows piercing the seal of the paw and accepts the pressed portion of the paw to enable the paw to be used in the popcorn maker, or with the existing snack food bags Illustrate the adaptability of the modified fad design 5a-5f to accommodate additional indentations for use.

5H, a large surface area of the pad can be covered by the adhesive instead of narrow band limited adhesive area around the perimeter of the perimeter pad (the surface area to be attached to the bag or container surface) (Typically a foil) is covered with an adhesive. This provides a large contact area to the bag or container for attachment of the fade and allows improved application of the foam to the bag or container. In Figure 5h, (547) = Fad, (548) = Piercing element, (549) is foil seal, (550) = adhesive, (551) = peeling (For release / release paper), [Note: Figure 26 provides a similar approach using two different adhesive areas - (2607 and 2609) - typically pressure sensitive glue, but other combinations (E. G., 2607 < / RTI > two-sided sticky foam) can also be used.

When the pads are depressed and the piercing elements puncture the foil (as well as the attached container / backing material), the adhesive material keeps the 'sandwich' of the foil / adhesive / bag intact, That is, the upper portion of the foil in the foil) is aligned with the path formed by the piercing element between the contents of the paddle and the interior of the container (e.g., bag). This substantially eliminates concerns about the contours formed on the surface of the snack bags in the contact of the outer surface of the bag with the grocery in the bag or in poorly clean environments.

For example, it is also possible to have a hybrid version incorporating an adhesive 'spongy' band 1804 around the foil illustrated in FIG. 18 for additional protection (with continuous adhesive).

Figure 5i illustrates a pad 554a applied in one form to a container, e.g., a cowl, e.g., milk or juice box 553, using the adhesive disclosed in this application.

Figures 5g, 6 and 7, illustrated embodiments do not need to limit the size / shape or even the piercing tool mechanism, for example, and Figure 7 illustrates the spring-like design of the piercing tool 702 - 701 is shown below and the pressure 704 delivered through the spice results in a downward motion resulting in a puncture in the snack bag and the spring-like design being retracted when the contents and pressure are removed.

Spices, spices, Supplement  And add other additives

One aspect of the present invention when it comes to pre-packaged foods provides a significant improvement towards 'personalizing' pre-packaged foods (most commonly, but not exclusively, snacks).

The proposed aspect is that the consumer purchases a particular spice at the point of purchase (or carrying a sealed single packet) and exposes the food to the outer atmosphere (with its associated oxygen, moisture, contaminants, etc.) To add it to the pre-packaged food, and to provide a mechanism for decomposing the fragrance throughout the food without the risk of leverage and spill / dirtiness of the additional space provided by the modified atmosphere in the bag. When pre-packaged foods have never been exposed to substantially "outside" air, they also ensure that they can meet even the most stringent dietary requirements, as well as substantially retain product quality (and flavor From time to time with limited deterioration - even if the 'perfume' used by the extended type 'date is added after production). When there is no "handlign" of spices or food (reducing the possibility of contamination), the consumer can be assured of quality even if it has been handled by someone other than his / her self. The present invention similarly allows a number of flavor (s) to be added to the package so that the consumer can adjust the additives to best suit their pallets, dietary needs, and the like.

The present invention has considerable advantages across the supply chain - significantly reducing the various pre-packaged food varieties that need to be produced and thus reducing shelf space as well as logistics and environmental issues ). It also reduces the amount of price cuts in products due to non-moving inventories and due date expiration.

The present invention allows the package and fragrance pads to be connected and allows the fragrance to flow into a pre-packaged food (bag / container). The consumer then proceeds to mix by mechanical motions (e.g., package flipping, shaking, etc.).

15A and 15B, a sealed container (e.g., sealed with aluminum foil 1505) is provided that holds the desired additive in one embodiment. The additive is currently protected against deterioration by standard methods and includes, but is not limited to, modified atmospheric solutions (note: added benefits that do not require preservatives or anti-caking agents). Fad is incorporated in its perimeter region with an adhesive suitable for attaching it to the pre-packaged bag / container 1504. The adhesive is covered by a release paper 1502 method. The adhesive area also ensures that the bag / container does not tear (further beyond the inner docking area).

When the pads are affixed to the bag / container inside the pads, it is possible to use piercing elements (1508,1516 - Figures 15c and 15d (FIG. 15)) that are used to pierce seals (e.g., aluminum foil) ). The piercing element and the fad section holding the contents are configured so that they can be compressed relatively easily by the user.

The process may include removing the label protecting the adhesive area of the pads by the consumer, attaching it to the appropriate area in the bag or container (not shown) (i.e., preparing the environment or spill, equivalent to ' docking ' Pressing on the paddle to move the piercing element to cut the foil and the bag / container, and pushing the fragrance through the resulting opening. Now, when having a perfume in the bag / container, the consumer preferably proceeds to thoroughly mix it by mechanical motions (e.g., 360 degrees rotation, wiggling, etc.) as needed. The consumer may repeat this process several times to add different / multiple flavor (s). The space retained in the bag / container (e.g., a modified atmosphere) is maintained to help protect the contents as well as fragrance dispensing. A portion of the foam that can be compressed (typically a plastic) can retain its compressed shape. Alternatively, the shape of the paddle can be returned to its original or substantially original shape after the consumer removes the pressure from the base of the paddle, and the piercing element is retracted substantially back to its original position So that its sharp end does not pose a risk to the consumer removing the contents from the bag / container (a typical typical piercing element tip is designed to be non-hazardous - increasing the margin at the applied pressure for punching to occur .

The fade may remain attached to the bag / container so that the consumer does not have to place it separately, and the convenience to the consumer as well as the benefits to the facility (because consumers do not always position the package properly, Chels are discarded by consumers at the bottom of the venue providing snacks).

Additional embodiments may incorporate one or more features into the paddle that benefit the consumer through the paddles that remain attached to the bag (e.g., Figure 5f) Or options for loops to be gripped by an understanding fingers to easily hold the bags without attaching them to bikes, etc.) - these include the concept of a mechanism as a mechanism for attaching to a snack bag, for example, a magnet, a loop, (For example, attached to a bike, a backpack, etc.).

Figures 5a through 5g, 6, 7, 15a through 15d, 27 and 28 illustrate various embodiments of the pads. They illustrate the relatively low cost implementation aspects of the present invention as required and the examples in Figures 27 and 28 illustrate a " single vacuum mold " design incorporating piercing elements as part of the mold. May be so embodied in various sizes, shapes and compositions to meet the innovations of "sealed docking" and different market or consumer requirements. For example, it may be desirable to white-label a particular snap-on shape / size on a yogurt container (with a sealed foil or other seal), and a screw that allows the empty- It may be desirable to have a type pad, and there may be various shapes and sizes to accommodate different package requirements, volumes, etc. (i.e., it need not be circular) and the piercing element may be a shape, material hardness May be differently attached to accommodate different requirements, such as piercing strength and the size of the holes. Fadding can also be incorporated into a visual or mechanical system that allows the consumer (or machine, see modified version popcorn) to limit the movement of the piercing element to change the size of the opening through docking (e.g., Flow restrictions on liquid additives such as olive oil). An example is illustrated in FIGS. 16A and 16B and the markers / hues 1602 and / or numbers 1606 illustrate possible stops or volumes so that the user can know how many times they have pressed. Once the pressure is removed from the base of the compressible portion (typically a plastic) pad, it can be returned to its original state and the piercing element (portion of the mold / base) As shown in FIG.

Figure 24 illustrates another alternative embodiment in which the piercing elements of Figure 5G are replaced with syringe-style elements. (2401) = Fad, (2402) = Piercing element, (2403) = Funnel of piercing element, (2404) = Piercing element syringe tip, (2405) = Foil, (2406) = Peeling, (2407) Peeling tab. In operation, the syringe plunger is moved / pushed to 'inject' the contents of the pads into the padded container or bag.

Figures 15a to 15d illustrate an example of a paddle. 15A shows a foam as a 'final product' having a release paper 1501 covering the perimeter of the adhesive tape around the top (see also foil seal cover - see FIG. 15B (1505)). A pull-tab 1502 is provided to allow the consumer to easily remove the label and expose the adhesive seal to be used to secure the paddle to the bag / container. Fig. 15B shows a pad having a removed release paper. Illustrates a region having a foil 1505 that seals the vividness of the additive as well as the adhesive 1504. 15C illustrates a compressible portion (typically a compressible plastic) of a fill 1510 containing an additive (illustratively a powder), but it can be can be oil or other additives, Large pellets when the size of the padding is made) and the example shows that the use of a blow mold to have thin walls is one solution (easy to compact and low cost, to ensure a standard manufacturing approach - The diagram also illustrates a piercing element (cross shape) attached to the base of the pawl, which allows the user to move forward through the pawl foil and bag / container as a result of the user pressing the base of the pawl, .

Fad-modified  ( Hopper solution  (2b)

The popcorn machine discussed above is incorporated into optional pads for providing additives to the popcorn (note that to distinguish it from the general use of the pads described above (note: the hopper or spice solution may be a variety of suitable food / Laminarized / etc).

While it has escaped from the popcorn machine to the container in order to ensure a relatively good distribution of flavor to the popcorn (seasonings, additives, spices, supplements, etc.) To ensure proper mixing of the additives), the intrinsic pad design constitutes an appropriate mechanical movement mimicking the 'tapping motion' (see discussion above and Figures 2, 3 and 4). The fins are tilted with respect to the outlet pipe of the popcorn machine with holes / away from the center on the wall surrounding the fad.

A modified version of Fado can be used with popcorn machines and accommodate general market use. The solution offers the advantage of carrying one type of fad to serve both customer premises facilities that provide pre-packaged snacks and popcorn (using a popcorn machine).

Figures 5 and 6 illustrate a modified piercing element with an added section 605 that first fills the foil (before main piercing element 602) and on one side (according to the requirements of popcorn fragrance pads) Is achieved by user control (see Figures 16a and 16b) or by the amount of travel of the piercing element by mechanical control.

Having a spreader  capsule

This embodiment includes two major parts, a pad and at least one capsule. The pads are similar to the pads described in the present application, which is a "storage compartment" (FIG. 8 (801)) and also part which adheres to the bag / (FIGS. 8- (803) & (804)). Note: the foil may be optional depending on the intended use. The capsule (Fig. 8 (802)) received within the spreader (Fig. 8-L1) can take many forms or can be replaced by an object (depending on the application). 8- (802) illustrate an example of a capsule holding an additive (e.g., flavoring, spice, and make-up) along with the holes for dispensing.

The 'storage compartment' of the FAD (FIG. 8- (801)) is designed to be compressible as described above. In another embodiment, however, the fade does not return to its original state (different from the above-mentioned fade), for example, to laminated paper or very thin plastic which does not return to the shape.

Instead of or in addition to being able to integrate the piercing element into the base of the spreader, there is a capsule (shrinkable element) or it may be the inner perimeter portion of the adhesive area.

The operation is similar to the above-described pads, and the user peels off the label covering the adhesive material, attaches it to the bag / container at the desired position and pushes it at the base of the spreader. The pads are glued to the bag / container and a piercing element (dried around the capsule or perimeter) penetrates the bag / container and the capsule (or other object) is inserted into the bag / container. The pad is compressed to a minimum size or a plurality of it is pushed into the bag (the adhesive portion remains to ensure that it is sealed and that the bag / container is not torn more).

The capsules illustrated in Figures 8- (802) have holes all around which allow to retain the additives and escape them into the bag / container at one time (the capsules are matched to the applicator (the gaps allowing the additive to flow out of the applicator ). This design is flexible, for example, the capsule can be very long, so it can be designed to reach deep into the bag / container (e.g., from about one side to the other) to aid in proper dispensing of the additive. Multiple capsules may be added to the bag / container.

The capsule may take the form of a perfume-free or fragrance-free object, for example, to insert a promotion ticket, etc., for inserting surprise toys.

In the above design, the capsule or object is retained in the bag, but it is possible to construct a derivative valve solution that allows the additive capsule to be removed and the docking remains sealed. (The above example is merely to emphasize methods (inventions) with different applications, for example, inserting objects does not cover all different derived designs).

The solution has similar advantages to the paddle, it does not get messy when adding capsules, and if there is no exposure to the outside atmosphere, there is little (no rubbing away) waste to process at that time.

Rivet

This embodiment is illustrated in FIGS. 17A, 17B, and 17C and is designed to provide, for example, additive inserts or contents removal, to provide alternative solutions for accessing the interior of the bag / container (and other general purpose). It differs from the above (Fad and Capsule & Sprayer Fad) embodiments because the bag / container is perforated, but it provides a comprehensive solution for inserting other additives not available through the above embodiments, It allows consumers to add their own additives, allowing stores to make their own additives, and they also allow access to the contents and back / container resealing.

The rivet includes a basic underlying structure (Fig. 17C) with overlying functions / compounds over the underlying structure (Figs. 17B and 17A) (multi-function). Most of the basic functionality is a comprehensive solution that provides a way to secure holes in the bag / container so that it does not tear outside the area enclosed by the rivets 17c. The following embodiment is an inclusion of a matching lid 17b for sealing the hole and the last is shown as an optional stick on the layer as part of the rivet production or as illustrated in Figure 17a ) Is a provision of a resealable layer.

While placing a "cap" on a snack bag is the current solution in the marketplace, they are in many ways inferior and therefore not widely adopted. It is a large and expensive design (large mold, two parts, etc.) and therefore limited for a number of uses, when a large amount of backing material needs to be inserted into one of the pieces, (I. E., Containers that are clean or have foils at the top, but not for other shapes) when placed at the top, they are used in the use of a bag to create a distribution of additives that is not very uniform Reducing the available space, they are more difficult to 'install' due to the various parts (juggling various elements).

The embodiment includes a relatively thin material (similar to 'thick label') consisting of multiple layers (Fig. 17a) (Note: (1) Fig. 17b The option leads allow the leads to snap in (2) the embodiment at 17a also permits the same layers as 17a as a suitable " thicker material " at 17c - that is, it incorporates a " reseal " thin layer at the top - a flat surface on the embossed section 17c (1777) ensures easy adhesion of the 'reseal' layer during production or as a separate label.

(E.g., 1719, 1725, 1708, 1723, 1711 1714) and an adhesive (e.g., 1720) that are resistant to tearing thereon, As shown in Fig. The label 1720 is stripped and the " rivet " is attached to the bag / container 1726 using a pressure sensitive adhesive layer 1725. This allows the holes to fall into the bag / container without additional risk of tearing. (Without this design, the bag or foil / foil is peeled off the container).

Figure 17a shows the various layers that make up the solution - 1720 = release paper with tabs 1727 for easy removal, 1719 = pressure sensitive adhesive (or other adhesive solutions - for example, 1717 = resilient main body (e.g., plastic, laminate, etc.) 1717 = thin film adhesive layer suitable for resealing purposes 1716 = resealable layer having tabs 1728 helping to open. The thin resealed film may be repeatedly peeled off (i.e., reusable seal) using similar sticky materials on the edges used in resealable food packaging. Figure 17b shows this layerless design and allows for possibilities (for thin leads) (using a thicker material for riveting). 17A is a very low cost solution that allows for inexpensive mass production and extensive use due to different shapes and types of bags, containers, and the like. It is possible to integrate into a retractable edge design, such as a pad, which can be folded onto a rivet (requiring a thicker version) so that the user does not have to cut the bag / container.

The consumer must: (1) remove the release paper (1720); (2) attach the adhesive side (1719) to a suitable location on the bag / container; and (3) If the tool design is a penetrating tool, press it to drill a hole).

Innovation can be retrofitted to any situation where it is necessary to place a hole in a bag / container, and if it remains unchecked, a tear will occur (for example, 17c). Thus, a stronger / thicker version (e.g., using plastic) may be used for items such as paper cement bags, and the like. Grocery packaging is a preferred use of aspects of the present invention. Figure 17C shows a basic rivet (e.g., 1761, 1762) having a wide contact surface area (e.g., 1768,1767, 1769, 1776) and an elevated section (e.g., 1764, do. The large contact area is a thinner layer, which is more flexible in the bag / container and provides additional buffering as opposed to tearing. The embossed section (e. G., Section 1777) prevents abrupt cutting when the bag is sliced open at the center of the rivet, as well as providing support for the leads (17b 1754) Rubber, silicon) and has a ribbing 1756 for a good fit and supports its flat surface and optional thin film reseal layer 17a (1716). Figure 17b shows a cross- 1761, 1762, and 1754 for the rivets of the rivet. The optional illustration of the rivet is the inclusion of the penetrating / cutting element-for example (1771/1774) (1772/1775) and has a flexible neck 1770/1773 that is attached to the rivet (formed as part of the material) and can be easily separated from the rivet.

back/ Within container  Inserted - Fad

This embodiment is illustrated in FIG. 14 and requires that the bag / container be opened and perfume pads to be inserted into the bag. These fats 1402, 1405, 1408, 1409 are designed to be small enough to ensure good mixing with typical snacks and incorporated into designs that ensure optimal flow of spices out of the paddle. Because of their size and their design to be mixed in the bag they do not require a large opening for insertion and allow the consumer to better control the possibility of shedding outside the bag / container (e.g., Corner folding of the falling back). The holes, size, surface area and flow design of the pads can be optimized for different flavors, and therefore the combination of their ability to flow control and move within the bag ensures better distribution and convenience for the consumer. Because of the small opening, some modified atmosphere (and space) is much more likely to be retained by the bag due to the heaviness of some inert gases typically used, which are better for mixing and quality

This embodiment may also include additive capsules that add flavor / sauce / supplements to various pre-packaged foods, typically snack bags. The user can use this embodiment with the above-described sealable opening rivets to provide an opening in the bag, and to throw it into the bag (or a number of fades if necessary) and seal it by folding the hole thereon (E.g., wiggle) and even re-open the bags to distribute the fads and their fragrance around the bag, and to insert more or additional fads into the bag and shake again, Distributes (required by customers).

glue Having an attachment Fad

Figures 18 to 21 and 27, 28 29a and 29b show that the fad design (illustrated in Figures 15a to 15d, 5a to 5f, etc.) can be easily adapted to various manufacturing methods / manufactures. Figure 18 shows a thermally formed cup design 1801 incorporating concentric rings 1802 to provide the necessary spring action to move forward and spring back the penetrating portion (crossed) do. The cruciform portion is made of a harder stick material (required for penetration) using different molds (heat-bonded to form the base 1811, 1807 and providing a structure for supporting the force of the pressure) . 18 also shows a double-sided foam bonding rim 1804 having a release / release < RTI ID = 0.0 > Removal of the release paper (label) exposes the adhesive that provides the connection to the bag or container. Foam allows for bonding that is not necessarily flat and / or connects to a non-smooth surface (in some embodiments the uneven surface of the padding may be formed by a thicker, wider area of the pressure sensitive adhesive and by adequate tack performance ). Figure 19 eliminates the need for spring movement in the thermoformed cup and instead incorporates it as a single mold 1901,1903 (providing an optional stronger spring action) with the cruciform portion. The cruciform portions 1901/1903 snap into the circular undercut slots in the pawls 1904. Figures 20 and 21 provide additional examples (e.g., Figure 20 provides spring elements that are fold 2003, 2002, etc. spiral design 2001, and Figure 21 is a cross- 2013 and compressed version 2017 instead of the ribs at the top of the heat-forming cup (2012, 2013 and compressed version 2017).

Figure 25 illustrates another alternative embodiment in which the piercing elements of Figures 18-21 are replaced with syringe-style elements. (2501) = Fad, (2502) = spring mechanism of the piercing element, (2503) = piercing element syringe tip, (2504) = peeling. In operation, the syringe plunger is pushed to 'inject' the contents of the pads into the container or bag with the pads (via the auxiliary holes).

Figure 23 illustrates another embodiment of a paddle. The padding is designed to be squeezed, in which case the piercing element moves to penetrate the padded seal and the bag or container to which it is applied is squeezed into the pores of the contents of the paddle. (2301) = Fad, 2302 = Squeezed parts, 2303 = Piercing element, 2304 = Label tab (for release paper) and 2305 = Squeeze direction. The extent to which various dimensions, contents, and / or puddings may be squeezed or the piercing element operates may be designed according to the use to which this embodiment is to be applied.

Fig. 27 illustrates another embodiment of a paddle. The design shown has a single vacuum mold cavity incorporating a cruciform part as part of the puddle. The figure is a single unit presented with different orientations (i.e., the same fado-2701, 2704, 2708, 2711, 2712). The crisscrossed portion has sharper spots 2703 and 2710 used to pierce the barriers (foil and bag / container) and barriers in front of the blades that force it to be further opened and make contact with the bag / container barrier material Includes four blazes 2702 and 2709 forming a slightly angled 2709 crisscrossed portion to ensure puncture. The shape of the piercing element, the number of blades, the angles, etc. may be optimized for different barrier materials.

Figure 28 shows further embodiments of the vacuum mold single cavity concept (as in Figure 27), but it is to be understood that different shapes (e.g., of triangle), different sizes and heights (Note - 2801, 2802, But at different angles (top, bottom, side). 2804 and 2805 show that the same design different size blades are available (e.g., to provide different content flows) and the same scaling size is possible (2806-2809).

Aspects of the present invention preferably extend into other containers or other situations besides the bags and preferably introduce the additive into the enclosed container without puncturing the interior atmosphere. For example, by adding the material to the yogurt cups (attached to the container continuous foil with the foil used to remove the current opening). Some alternatives will be required to join less of them, for example, when making holes in a foil seal - can be accomplished by various solutions, for example, a twist mechanism, where the twist causes the seal (It is not used in the basic design as it involves higher costs, tools and production). Larger pressures are desirable in other cases and much higher internal pressures are desirable in capsules. Everything in this innovation is easily accepted.

Taste by heat (thermic flavoring )

Another approach to be used with or as an alternative to the embodiment described above is to provide the capsule (s) incorporating a sealed column section / unit. Its use may be flavored with such flavorings, which may be in the form of popcorn (or other snacks or food) solids or pastes in the bag, and that are required to be converted to a fluid, liquid or gaseous state to achieve the desired effect (E. G., It may be desirable to have chocolate moisturized on top of popcorn (or other food products) and to achieve re-solidification versus " chocolate crunch sensation " when it is cooled, ). At present it can only be achieved at the production stage and is labor-intensive or time-intensive.

The heat section will be initiated by the consumer pressing the pawn (similar to the embodiment (s) above), but will have, for example, a two-step press, one to start the heat-up process and a second A stronger push is to puncture the protective foil and bag to allow the contents to flow to the bag. The column section can be designed in a number of ways (for example by mixing the appropriate chemicals - for example, calcium oxide and water, etc.) with the use of sodium acetate to release heat and solidify by pressing the button - .

Ideas to incorporate thermal solutions into spice / fragrance pads are considered new. Heating the bag is not feasible, undesirable or even sometimes not possible (it will be closed, the effect is snack quality and the modified atmosphere inside will rupture the bag).

Fried grain grain size adjustment

Various "diet" or "lite" prepackaged popcorn to handle consumer demand are increasing. 'Light' popcorn is essentially achieved by removing or reducing oil and other high calorie additives.

The present invention provides the ability to reduce calories per cup popping popcorn. The present invention uses fewer grain grains per 'cup' of popcorn to control the final size or fried popcorn (increase in size) so that the measured calories per cup are lower. Expansion is considered to exceed the typical rate of expansion provided by the different popcorn grain kernels (i.e., the additive effect, whatever the rate at which the grain kernels are present).

The inventors have realized that the popping volume of popcorn varies based on the moisture content in the grain kernel. The optimal level of moisture depends on such factors as the size of the grain kernel, the genotype, and the frying method (e.g., oil vs hot air). (Note: the moisture level also affects the number of unfried grain grains that are likely to occur). When the grain kernel moisture content is too high (e. G., The lower ' melting temperature of the peel ' results in a rapture of the peel when the pressure is still too low inside) or too small Low pressure) There are several top reasons for lower frying volume.

Based on the overall, common types, and current industry recommendations maintain that the moisture content in the grain grains to achieve an optimal frying volume should be kept within a narrow range. The range is substantially 13% to 14.5%, but the moisture content according to practical recommendations is approximately 13.5-13.7% moisture. Thus, it was determined that the moisture of the popcorn maker could be increased to 2.0%, preferably from about 0.75% to 1.3%, above the standard for certain recommended moisture content for the manufacturer. (Note: As explained above, differences in reasons such as in the splashing method that need to be considered for maximum optimization (eg, hot air vs. oil at the higher end of the range vs. lower range Oil), differences in grain kernel size and type, and differences in.

The current body of work is based on the current form of the frying methods. New innovations include moisture over the manufacturer's recommended moisture level for any particular genotype, size of the grain kernel; Larger volumes can be delivered through manipulation of frying temperatures and speeds other than current methods (e.g., oil splashing, hot air blowing, and standard microwave packaging solutions).

Case 1: Only column delta operations. Part of the innovation, as described above, is the manipulation of the initial temperature when grain grains enter the fryer cup / chamber to change the sides, e.g., frying volume and / or texture, Increasing the frying volume through this process reduces the calories per 'fried cup' of popcorn.

Case 2: A combination of deviations from the currently recommended moisture levels in the combination of both the initial heat state and the fried volume. The use of microwaves (which can be controlled through control over the volume of grain grains delivered to the frying chamber using the advantages of 'free flow'), provided by current innovations (ie, convection ) And thermal control of the grain grains. The initial state when they enter the frying chamber / cup allows the moisture level to change from the currently recommended range and at the same time, for example, Ensuring that it does not result in a lump of percutis at lower pressures. The effects are to increase the volume for certain genotypes / sizes in addition to current methods.

Canisters combined with thermal control, which is part of the innovation, help convey these benefits by ensuring that the moisture levels are better controlled during storage and that, for example, there are no harmful side effects due to higher moisture.

The lower the initial temperature of the grain grains entering the cup, the greater the thermal delta and its effect, but this advantage must be balanced against the effects of frying speed, cracks in the peel, energy costs, Moisture, size and type of grain grains also affect performance. In one embodiment, it has been determined that the initial state of the grain grains between -6C and + 15c provides optimum and balance for variants in the grain grains as well as various impact requirements. Typically the popcorn marker thermal control unit will be set to adjust the grain kernel temperature to 2C +/- 1.5c as a general setting. [Note: Storing grain grains at lower temperatures does not appear to affect the pericarp (tested at -12C) and can improve the shelf life, but does not adversely affect it for popcorn makers Lt; / RTI >

Note that similar issues arise in the different kernels (different popcorns with different fries), although the optimal ranges are quite different.

Production flow - conversion to batch / discrete parts

In retail commercial operations, for example, in specialized (gourmet) retail popcorn shops and even small (cottage) producers that can be seen in the same size as the bakeries in terms of production, Hot air and kettle / oil fryers include a 'batch process'. Given such factors as the length of the frying time (and other issues related to oil-based systems), these systems are designed to produce large batches of popcorn to provide the required production volume and cost efficiencies. These systems require a large amount of energy due to the combination of time, volume, etc. for heating through the perforations (even small systems, eg 12 oz Hot Air Pepper by leading suppliers require a 30A power plug do).

An innovation referred to as a " production flow " converts the single sub-design of the system described above in this application into a high volume, energy efficient, popcorn production system that can be used for commercial operation. Among its advantages is that production imitates the flow (to some extent) and so the facility can control the output until the time (the production volume of the granules).

The concept borrows the calculus page in that continuous production curves can be viewed as discrete points (small ones). The innovation takes the industry 'batch size' (ie, matches the competitive volume / time production claim for batch) and breaks it down into small 'sub batches' (grain kernel transfer, frying time (and capacity) Based on optimization formulas taking into account the mechanical aspects). The sub-batches then enter the frying chamber based on overlapping (or near overlap) or discrete cycles. (&Quot; sub-batch ") (full) placement while only a small amount is fried in a frying chamber at any time, the combination of high speed and high efficiency provides excellent energy efficiency, small footprint, the ability to program time for granularity to a commercial retail scale solution. The innovations include the free flow design of the fryer, which allows fried grain grains to be emptied into the frying chamber and the ability to feed from the canister, high efficiency, penetrating nature of the microwave subsystem, the use of grain grains at different temperatures / conditions Leverage features of frying such as negligible effects of heat loss due to mixing or opening chambers.

The process can be implemented in two ways, including dividing the required batch grain grains into fewer ' sub-batches ' quantities and sequentially frying them: (1) The system is programmed to eject the next ("sub-batch") amount of grain grains into the cup immediately before (current or sub-batch) frying cup / chamber pop (or at the same time) (A) The time-based formula for frying provides stability and given efficiency of the microwave fryer design, (B) reflectance (sensor), changes in temperature changes or magnetrons, (C) popcorn sensing, Etc). One advantage of this approach is that the magnetron is outputting the microwave in a relatively continuous fashion (note that under "continuous" operation, water cooling and additional protection may be required). (2) A similar approach, except for sub-batches, enters the cup after the preceding sub-batch is fried. The magnetron, however, does not operate on continuous full power as described above (i.e., reduced power between sub-arrangements), but is maintained at a ready state (e.g., temperature) And takes substantially full power within a short time. The process is fully automated through a control system that optimizes sub-batches-size, flow and energy efficiency.

Innovation can be achieved with larger scale units and larger magnetrons (e. G., 'Residential size' magnetrons with larger, commercial, types (e. G., 6000W water-cooled) By replacing them with a larger version of the fryer. Can also be scaled using a number of home magnetrons (e.g., a concept similar to a current microwave transparent cup that sets grain grains apart to create a region in a 'large cup' that is largely non-overlapping by different magnetrons) (Sync optimization) between the multi-fry cups, magnetrons, etc. in parallel using a microfryer.

By way of example, a 12oz current hot air fryer (requiring 30 plugs) for commercial retail facilities is equivalent to ~ 340gr of (grain) corn grain grains. Based on the published specifications, a 3 minute splash time is required.

In the case of the above innovation, assuming the current design, the magnetron (optimal - for example, CW) is at full power and the frying time is about 10 seconds for 100 grain grains placement. In an ideal calculation (ie, assuming overlapping sub-batches and not considering delays due to other inefficiencies, etc.), 3 minutes will be transformed to 180 seconds or 1800 raw grain grains. The conceived is based on the type of cone used (dent, flint, sweet, etc.) and on the number of pounds per count (depending on the size (e.g., from 1200 per pound to over 3500 per pound) ~ 453 gr). The approximate average is 1800 per pound. The 'ideal' calculation thus provides a 33% improvement over the current approach / solution. Account energy advantages, size, variability, and so on.

The ideal magnetron configuration for a popcorn maker is a continuous wave design / unit with a high frequency band (e.g., 2450 Mhz +/- 15 Mhz) [Type: CW and larger band implementations are more cost- , Which are less demanding on the market - typically targeting households, for example)

Foodstuff Layering

A further aspect of the invention is what is referred to as " grocery layering. &Quot; Layered innovation involves breaking down single sub-batches (managed by the control system) into fewer parts and adding layers of fragrance and food in the step by step process to the serving cup (container) to form a single serve (The groceries are mixed with the fragrance and some are separated). (Note: some flavors may be mixed (e.g., while flowing in with the groceries and others layered on top (e.g., slightly poured) - for example, in a container This process can be used for a variety of reasons, such as the time to fry, the rise in temperature, the rise in temperature, the non-end-to-end process, etc. Which would be unrealistic and / or uneconomical under current solutions such as oil, hot air and 'closed microwave' solutions).

Popcorn is currently produced in batches. The batches further culminate in additional processes for adding such pickling flavors and mixing them (e.g., mixing drums). In the case of a 'gourmet popcorn shop', there may be an additional process where the popcorn is placed on a large tray and the additive (eg, melted chocolate) is manually poured on top slightly Consuming).

The innovation of stratification is to automate the option of dividing the 'free flow' design of the system and the grain grains fried into smaller portions 'final' cups into a smaller sub-portion (which can be regarded as 'batch') interleaving different additives and Further, it relies on a system [automated control] having multiple canisters, different grain grains (including non-popcorn varieties). The layering and flavoring is applicable to other, suitable foodstuffs as long as the flow is provided through a similar mechanism ("flow pipe") or through the hopper 2b.

The process may be implemented in two ways, including dividing the required grain grains into smaller quantities for a particular service size, and stepping them in turn to fill the service cup / container: (1) The system is programmed to dispense the next (sub-batch) amount of grain grains into the cup immediately before (current or sub-batch) frying cup / chamber pop (or at the same time) (A) Time-based formulas for frying provide stability and given efficiency of the microwave fryer design, (B) reflectance (sensor), changes in temperature variations or magnetrons, (C) popcorn sensing, Etc). One advantage of this approach is that the magnetron continuously outputs microwaves continuously. Note that the approach itself is unique. Enabling the construction of a derivative microwave fryer that can provide a 'virtual' continuous production process. (2) A similar approach, except for sub-batches, enters the cup after the preceding sub-batch is fried. The magnetron, however, does not operate on continuous full power as described above (i.e., reduced power between sub-arrangements), but is maintained at a ready state (e.g., temperature) And takes substantially full power within a short time.

Trace design features of popcorn fryers are key enablers for this approach (eg, free flow design, microwave transmission and distribution, etc.).

As an example, suppose that a particular popcorn service has 150 grain grains and it takes 15 seconds to fry. A typical operation would be to place the entire 150 grain grains in the frying chamber and flip it (this is similar to the batches currently produced in the industry). Under the layered system, 150 grain grains can be discharged from the storage canisters, for example, into several 25 grain grains at a time, and in practice a single batch is divided into 6 sub-batches. Between each of the batches, a layer (slightly poured) of molten chocolate, for example, at the same time as escaping them from the outlet pipe, is fed from the feed-tube to the top and possibly to the other additives For example, from the Fords). Each flavor can be added to the 'step by step' process of popcorn into the container. This will ensure a homogeneous distribution of each perfume substantially when it is added and before the next spice is added. For example, if foods have a drizzle of chocolate on top of them, then they have to undergo the same cycle to ensure that the layers do not stick together and to reduce the level of 'stickiness' a sufficient time may be provided to cool the chocolate before it is cooled (possibly assisted by airflow) (or multiple (repeating group) layers may also be introduced, for example popcorn, melted chocolate, 3 Repeat layers].

Layered innovation is similarly used to incorporate various additives (including bulky ones) into a single sub-section, ensuring substantial homogeneity without the next step for mixing.

Layered innovation can be largely usable and adaptive. For example, integrating multiple storage canisters into a popcorn maker design (or partitioning within a canister) would allow the system to 'intermix' the various granules with different pads in a layered manner. The pneumatic sub-system is controlled to ensure that the microwave subsystem is similarly matched to the specific requirements of the different kernels. (E.g., popcorn and one quinoa, with two canisters (or two sections in one)). To maximize throughput, the system determines that the magnetron temperature substantially guarantees minimum delays The circuitry can be integrated into the circuitry to ensure that it is maintained.

Layered innovation utilizes the system for its full performance, including popcorn sculpting innovations described elsewhere.

Layered innovations can be used to reduce the amount of additives used (e.g., calorie, cost, etc.) to produce a synthetic feed (i.e., a single serving that combines a number of different flavored popcornes within a single sub by non- , Etc.) can be used, and it can change quantities (seasonings / popcorns) to perceive the taste and explain the way and its accumulation effects.

The layered innovation is also independent of the microwave frying machine - for example, the release control mechanism 218 and the perfume control mechanism 220 when the popcorn (or other food product) of Figure 2b is stored in the automated hopper 217 To provide a layering process.

Fad  for Pressure  Adhesive material

As illustrated above, the Fad design can be incorporated into a variety of adhesive solutions-for example, in both-sided form and in pressure sensitive adhesives. The main solution is a lamination solution that covers the entire barrier foil of the padding and attaches to the surface of the bag / container, thereby minimizing the possibility of the contents of the paddle contacting the outer surface of the bag / container. It is an adhesive.

Description of Figure 26: Figure 26 shows examples of different coverage of pressure sensitive adhesives on the surface area of the pads attached to the customer's back / container. Fado is designed as a comprehensive flavor delivery platform and therefore needs to accommodate a wide range of barrier materials. Some barriers have a tendency to easily tear along certain paths due to their structure and production method. As a fad, the method is aimed at maintaining a seal around the substantially penetrating section (i.e., maintaining a modified atmosphere of the perforated bag), which requires control over these situations. This is achieved substantially by innovating the application of pressure sensitive adhesives. (Note: Modification of the double-tape (foam) solution as well as the piercing element may help, but may be undesirable for the overall market and introduces constraints and costs). Fadd solves the tearing issue of some barrier materials by balancing the adhesion of the adhesive and the surface coverage it occupies.

Figure 26 shows both scenarios - both visible areas, meaning sticking on a grocery bag / container. The drawing on the left is a scenario of single adhesive 2603, and the drawing on the right has dual type adhesives 2607 & 2609. (2602) & (2606) represents the rim edge of the inner cavity (where the content of the taste is placed), items 2603 and 2605 represent actual pad structures (outer rims) 2607 (shaded area) shows a lower tacky glue that extends over the foil area of the fur beyond the rim for reduced tearing / tearing during penetration by the piercing elements 2604 & (2609) shows a very high tack adhesive (which is attached to the foam barrier foil and the bag / container) used for lamination. Adhesives 2603 & 2607 may be adjusted based on specific requirements of the bag (or container material) and the desired tackiness (including coverage area). Extending the surface area for the same level of tackiness (item 2603/2607) reduces the degree of tearing of the barrier (alternatively - reducing tackiness works in a similar manner). In the scenario on the right-hand side of the item 2609 area to ensure that the piercing element movement is not constrained as a minimum value and the lamination engagement is allowed to pass, if the entire lamination is desired between the barrier surface and the foil of the pads, It is necessary to use a sticky adhesive agent. An alternative option is to achieve substantial lamination (or other layering patterns) by splattering the adhesive, however, the adhesive chains are not entirely interlinked, but are separate or small grouping.

Microwave & heat application (adhesion) Fad  design :

A further embodiment of (adhesive) padd design is a derivative version used for microwave food applications (and modified versions for other heating sources). 29A and 29B provide examples of modified microwave pads design concepts.

One of the applications provided in the 'base' pad design is [used to 'inject' perfume into a receptacle / encapsulated bag in such a way that it pierces the bag and penetrates it) marinade / source ) To a 'pre-packaged' food (eg, a steak). Solution The advantages offered - eg 'consumer selected marinade' (Vs. pre-made marinade) - can be used to preserve quality and product life (eg degraded meat degradation, less preservatives) Preserve the sealed nature of the package when adding well-prepared marinades. The advantage of many microwaveable foods is that they can benefit from a similar separation between the core product and the added source, with the added benefit of differentiated heating between the core meal and the source / marinades.

Currently there are products that separate core products (e.g., proteins, such as fish, meat) and specific sources, but these solutions require a synthetic packaging solution that integrates both elements into the same package during production. Consumers therefore do not have the option of choosing different sources to integrate with meat and there is no comprehensive solution to work with different (straight-to-order) meals from different suppliers. The 'all-in-one' nature of these solutions also puts constraints on innovation.

The 'generic use' microwave puff configuration provides consumers with the ability to add sources (or similar) to a variety of comprehensive microwaveable foods by allowing consumers to choose pads that are unrelated to the meal. 'Adhesive seal' conveys a 'closed system' - allowing for the paving and packaging of independent innovations at the same time (including different manufacturers) while offering similar advantages to an 'all-in-one' multi-compartment package . When integrating materials with different microwave transparency levels in relation to permeation and / or absorption characteristics of microwaves as well as susceptors of appropriate size and shape (converting microwave energy into heat), the configuration of the pa (Note: for other heating sources it is possible to adjust the padding materials to improve (or lower) the heat transfer, the transparency of the waves, etc.).

Similarly, 'microwave pads' are used to provide reduced, undesirable effects of the use of 'heating elements' in some snacks as well as 'fragrances' in microwave oven snacks - for example: microwave popcorn packets - Currently, perfumes are incorporated into packages (eg, butter flavors) and packages require the integration of a heating element type solution that heats and liquefies the 'buttery flavor'. The consumer can not select the type of flavor / flavors to be integrated (besides buying a particular package) and can not add other flavors or limit the amount (e.g., less butter). The heating elements required to deliver more heat to liquefy butter adversely affect the quality of some popcorns (burning to stay at the bottom of the packet), often unnecessarily and excessively heating it. 'Microwave pads' allow consumers to choose their own 'flavors / s'. When it integrates its own heating element (or similar) it is possible to supply comprehensive popcorn microwave bags without heating elements - to reduce negative effects on popcorn, to ensure greater energy efficiency, and to add liquefied fragrance escaping the paddle It does not experience the same level of heating (and cooking) of the seasoning, thus reducing over heating effects on the seasoning. Applications are extended to any flavor that requires heating - by matching a padded heating configuration to a particular food flavor product. Note The same concept is applicable to many microwave food types (fish, meat, vegetables, etc.).

Instructions for use: As a 'derivative' of standard fades, its behavior is similar. The consumer chooses a specific pavement, removes the release paper and attaches it to the surface area of the microwave food (assuming a 'penetrable' material - for example, a bag or container with a thin film on top). Depending on the configuration of the pads - they can be placed on the surface of the paddle 2903 (similarly to the standard (non-microwave) paddle) to create a small hole (suitable size for a particular source) on the surface area of the surface paddle and the surface area of the meal / , Or simply leave it attached because the pad 2908 will automatically penetrate the barriers when certain pressure is achieved.

The microwave pads may incorporate heating element type solutions 2905 & 2910 (or those providing similar functionality) to convert microwave energy into heat that is sent to the contents, depending on the type of contents. Certain embodiments will depend on the particular content - for example, high water content may not require a heating element type solution and others will require minimal heat for best performance (e.g., Small aluminum particles, carbonized, etc.), and others. The pressure for the desired padding will also affect the amount of energy desired.

Penetration / Pressure - As well as controlling the flow from the pad to the food, the escape pressure will depend on the content and the application. For example, some products may be exposed to the source only at the end of the cooking cycle, for example, while other products are preferably liquefied and discharged to food as quickly as possible. In some cases it is also desirable to perform the discharge at high pressure to aid diffusion. So there is no 'optimal' design - rather a bass microwave design - with adaptation to specific desired outcomes. The following provides different configurations of a small subset in the manner of example:

C-1. Fade Barrier & Food Barrier (packaging) Generate 'small' first penetrations on both sides. Emptying the seasonings into the food can be accomplished in different ways - for example, C-1-1: the first time to force the opening of two barriers to simply glue / pad ring (eg 2903) Forcing through (micro-tearing) depends on the build-up of the pressure in the puddle. C-1-2: Construct a paddle to pressurize 'auxiliary' (or even main) 'push elements' opening the barriers.

A configuration that results in a movement / activation of the structure penetrating the C-2 pad (e.g., 2908) due to pressure build-up.

C-3. The pressure build-up in the puddle inflates the packaging by blowing or displacing the barrier and transferring the pressure to the piercing element (the barrier material is designed to be easily pierced) (E. G., Micro-perforation), thermal effects, etc.).

C-4 Integrate piercing elements to create flow control.

C-5 Consumer control options that allow manual intervention (eg, microwaves interruption, padding to eject contents and microwave restarts (paddles can be constructed using appropriate flexible materials - for example silicon) ).

Additional embodiments will be versions that use durable / flexible materials and alternate seal labels will be provided with adhesive so that the customer can refill the pads with their own seasonings / contents and seal and reuse them (Adhesive) padding design.) Provides a reusable padded design.

29A: a pad 2903 having a release paper 2901; Adhesives (2902) suitable for microwave / hot environments on food barriers suitable for penetration as well as microwave use; A piercing element 2904; Contents 2906 and heating element 2905. The piercing element is used to puncture the food barrier layer and the microwave food container. The heating element (optional) converts the microwave energy into heat (conduction). Combination of heat from microwave energy and heating elements - heating of the contents results in pressure buildup and is discharged into lower pressure microwave food containers. (Note: the optional dual valve can be installed in its own cases and has a higher pressure in the microwave food container (circulation)).

29B: a release paper 2906; Microwaves Adequate for microwave / hot environments on appropriate food barrier substrates (2907); Dual piercing elements 2909 configured to bend under pressure at point 2913 and an insertion portion into fad 2912; And a fountain 2908 having a contents 2911 and a heating element 2910 [option]. The initial pressure is transmitted to the piercing elements through exertion of pressure (e.g., thumb pressure) at the top of the pawl. The piercing elements puncture the barriers and the microwave food container (slightly). The pressure builds up on the piercing elements so that the pressure moves forward when building up due to direct microwave energy as well as heat from the optional heat source (converting microwave energy into heat (conduction) Thus increasing the size of the hole. The design (surface area of the piercing elements, strength of the hinge, etc.) is also flexible to accommodate solutions for different types of sources / liquids and flow behavior requirements. NOTE: Similar versions for non-microwave application / heating sources (eg, oven, infrared, etc.) may use foil barriers and will not require heating elements. This induction thermal pad can be constructed using different materials that pass through the pad material and affect the thermal conduction to the contents and affect the rate of different heating. It is also possible to bury the high thermal conductivity material into the fade base or walls.

An additional innovation applicable to all 'glue' pad designs is the integration of the flange as part of the bag or container surface area, where the pad piercing element will penetrate. The pads may be inclusive (i.e., used for bags / containers with or without flanges) or may be optimized to operate in combination with the flanges. The flange serves to some extent as a docking port or interface to enable attachment of the pad (s) to packets / containers. 31 shows the concept that the bag 3101 incorporates a thicker (non-tearing) region 3103 and a pad interface / flange 3102 that provides an inner region 3015. FIG. The thicker regions 3103 provide a more uniform surface area (e.g., a flatter, less likely occurrence of a ridge) that the fade 3106 can adhere using the standard adhesive method. The center of the flange 3115 may be located at the center of the piercing element 3115, as previously described, for example, when the contact surface area 3017 is reduced - specifically 3013 provides a rip resistance. / RTI > is the same thickness / material as the rest of the bag / container barrier that allows the barrier to penetrate the barrier.

It is also possible to equally construct an adhesive layer on the bag / container itself instead of integrating the adhesive with a part of the paddle - having a release sheet on top of the flange / adhesive for protection. In this configuration, the fade does not require any adhesive or release paper, and only the foil 3018 barrier remains as a standard (comprehensive) design. The adhesive arrangement can be similar to that shown in Figure 26 (and other variations). The advantage of this approach is to simplify the production of the pads (removing the adhesive layer and release paper from the pads and repositioning them in place instead), allowing for tight integration with specific bag / container designs, smaller sizes, and the like. It is possible to integrate more than one flange with a portion of the bag / container - (3120) shows four-paw positions as a single flange (i.e., allowing four pads to be attached to the snack bag / container). The same can also be achieved using a label incorporating a pressure sensitive adhesive and release paper (similar to a rivet) which can stick to the bag / snack 3120 and the user can use a label . Since the label is integrated through the outer region 3122 of the pressure sensitive adhesive, the pad position can be placed in a very tight formation, as the likelihood of tearing is further reduced. Replacing the adhesive layer also reduces production complexity and cost, and allows the label on the padding to be peeled off to the label.

The flange region described above also allows for the incorporation of micro-perforations at 3015, as well as an " adhesive " padding configuration by ensuring that the release paper is reusable as well as providing a proper food barrier (adhesive at material + 3013) May be adapted to provide a method of supporting both of the fades 1408, 1409, 1405.

Figure 31 provides a side view, a cross-sectional view (not to scale) of the flange for illustrative purposes. 0.0 > 3124 < / RTI > represents the standard bag / container surface. (I.e., a thicker area is formed as the bag / container surface portion). (Or other suitable adhesive) 3127 and the release papers 3128 and 3128 may be provided with optional high tack (or splatter) (between the back barrier and the foil foil) for lamination effects splatter) array) is an adhesive. The cross-sectional image on the left pad used is a standard (adhesive type) design with a flange that simply provides a more flat and / or more consistent surface and lip resistance, while the image on the right-hand pad will simply have a barrier foil (Similar to common coffee pads) 3127, and applying pressure to the pads to apply a puddle surface to the puddle area 3126 and initiate a piercing process and content transfer . Other variations of this base approach are also possible (e.g., a deformation design incorporating a flange with a higher thickness (e.g., a rivet in Fig. 17c) and a mating mechanism with a paddle And only a thin lamination adhesive in the middle) or foil or other fragile material.

A further embodiment is the derivative design described above and the label concept 3120 is a design in which the label with the adhesive material operates with the padding attachment as well as by sealing the cut-away portion instead of the adhesive area shown at 3121. The cut-off region is designed to fit around the core body of the pad (covering a wider section of the pad making contact with the back surface).

The label itself has an adhesive on the areas 3122 (appropriately arranged to adhere onto a wide section of the pad while ensuring easy removal of the release paper). The consumer can remove the release paper (release paper) from the bottom of the label (an adhesive layer mask sandwiched between the main label material and the release paper), depending on the adhesive areas (and the hi- (Trapped pads / s) to the bag / container by inserting a label over the pads (or multiple pads if there is a multi-cut label) and labels (trapped pads / s) Provide the necessary seals. The design eliminates the need to allow for greater flexibility (e.g., size, material, etc.) and at the same time incorporate adhesive into the pads in connection with the seal design. It can also support multiple fades using a single label. Fad can have an adhesive layer to provide the advantages of lamination as discussed above.

While this invention has been described in connection with specific embodiments thereof, it will be understood that it is capable of additional modifications (s). This application is intended to cover adaptations or variations of the invention in its entirety and is not intended to be exhaustive or to limit the invention to the precise form disclosed, And that the principles of the present invention are embodied.

It is to be understood that the above-described embodiments are not to be construed as limiting the present invention unless otherwise indicated, as the invention may be embodied in several forms without departing from the essential characteristics of the present invention. Rather, Should be construed to broadly interpret the scope and breadth of the invention as defined in the appended claims. The described embodiments are to be considered in all respects only as illustrative and not restrictive.

Various modifications and equivalent arrangements are intended to be within the spirit and scope of the invention and to be included in the appended claims. Accordingly, it is to be understood that the specific embodiments are illustrative of the many ways in which the principles of the invention may be predicted. In the following claims, the functional claims are intended to cover structures that perform the defined functions and not only structural equivalents, but also equivalent structures. For example, even though nails and screws employ a cylindrical surface to hold together with nail parts, while screws adopt a helical surface to secure them together with wood parts. Although not equivalent, nails and screws are equivalent structures in an environment fixed to wooden parts.

&Quot; Comprises / comprising " and " includes / including " when used in this specification are taken to specify the presence of stated features, integers, But do not preclude the addition or presence of other features, integers, steps, components or groups thereof. Accordingly, unless the context clearly dictates otherwise, throughout the description and the claims, the words' comprise, '' comprising, '' includes, '' including, including 'and the like shall be construed in an inclusive or inclusive sense as opposed to an exclusive; In other words, it should be interpreted to mean "including but not limited to".

Claims (47)

A method of providing flavoring into a sealed container, the method comprising:
Providing a container;
Providing a pod having a spice therein;
Attaching the fade to the container;
And delivering the fragrance to the container using the fade. The method of claim 1, wherein the padding comprises piercing elements used to pierce the container and provide access to the fragrance to the container. The method according to claim 1 or 2, wherein the pad is attached to the container by an adhesive. The method of claim 1 or 2, wherein a flange is attached to the container, the flange enabling the attachment of a fade. The method of any one of claims 1 to 4, wherein delivering the fragrance to the container is done without exposing the fragrance to an outside atmosphere. 6. The method of claim 5, wherein a conduit is created between the interior of the container and the interior of the pavement, prior to the delivering step, the conduit providing a path of the perfume to the container. The method according to any one of claims 1 to 6, wherein the pad is a pad as claimed in any one of claims 13 to 19 or 37 to 41. A method of providing flavoring to a foodstuff, the method comprising:
Providing a grocery storage area;
Adjusting the flow of the foodstuff from the storage area to a container;
Providing spices within the path of the food product stream. 9. The method of claim 8, wherein the fragrance is provided in sync with the flow of food. The method according to claim 9, wherein the foodstuff and the fragrance are layered continuously. The method according to claim 8, 9 or 10, wherein the flow of foodstuff is stepped and the perfume is provided to at least one of the steps. The method according to any one of claims 8 to 11, wherein the at least one fragrance is provided through a paddle as claimed in any one of claims 13-19 or 37-41. A pod adapted to provide a flavor to a food product, the pod comprising:
A housing adapted to hold at least one flavor;
A piercing element provided in the pad;
An attachment mechanism for attaching the fade to a bag or container, and
And a frangible surface for use with the piercing element. 14. The pad of claim 13, wherein the housing is foldable when pressure is applied to the pad. The pad according to claim 13 or 14, wherein the attachment mechanism is an adhesive or a POD interface. The foam according to claim 13, 14 or 15, wherein a plurality of fragrances are provided in the fodder. 16. A pad according to any one of claims 13 to 16, further comprising a capsule and / or other item or product in said pad. The pad according to any one of claims 13 to 17, further comprising a peel off label associated with the container and / or the brittle surface. The pad according to any one of claims 13 to 18, wherein the pad is adapted to heat its contents by microwave energy or other suitable heating source. A device for energizing a food product, the device comprising:
An energy source for providing energy;
An input conduit adapted to transmit energy to an area of the device at least temporarily adapted to hold the food item when the energy source is operated,
And an exit conduit for providing leakage suppression of the energy,
Wherein the outlet conduit and the grocery area are co-located in such a way as to enable the device to exit when the food is splashed after being energized. 21. The device of claim 20, wherein the input conduit is a waveguide. 23. The device of claim 20 or 21, wherein the energy source is microwave energy. The device of claim 20, 21 or 22, wherein the food product is a grain kernel. 24. The device of claim 23, wherein the grain grains are popcorn. The device of any one of claims 20 to 24, wherein the grocery area is adapted to hold the grocery in an area exposed to substantially uniform energy when the device is in operation. The food according to any one of claims 20 to 25, wherein the grocery area comprises a popping cup, the frying cup being adapted to position the food product in a substantially uniform energy field when the device is operated , device. The device of any of claims 20 to 26, wherein the food product exits the food product area when fried. The device according to any one of claims 20 to 27, further comprising a flavoring dispensing mechanism, preferably operated by vibration. The device of any of claims 20 to 28, wherein the energy source is in a continuous operating state. The device according to any one of claims 20 to 29, wherein the foodstuff is continuously fed into the foodstuff holding area. The device according to any one of claims 20 to 30, wherein the foodstuff is fed into the foodstuff holding area in a discrete amount. 32. The device of claim 31, wherein one or more flavoring (s) are interspersed during energization of the discrete amount of food product. 32. The device of any one of claims 20 to 32, wherein the flavor of the food product occurs simultaneously in the fried food product stream. A dispenser adapted to dispense grain kernels in a device for energizing foodstuffs, the dispenser comprising:
A chamber adapted to hold the grain grains;
A temperature control element associated with the chamber and being controllable to provide contents of the chamber at a predetermined and / or selected temperature; And
And a valve adapted to regulate the flow of the grain grains from the chamber to the device. 35. The dispenser of claim 34, wherein the chamber is cooled. 34. The dispenser of claim 34 or 35, wherein the dispenser is associated with a device as claimed in any one of claims 20 to 33. A pod adapted to provide a flavor to a food product in connection with a popcorn machine,
A housing adapted to hold at least one flavor;
An attachment mechanism for attaching the fade to the machine, and
And an openable surface adapted to enable the flavor to escape the paddle. 37. The pad of claim 37, wherein the housing is substantially cylindrical in shape. 37. The pad of claim 37 or 38, wherein in use the fragrance exits a relatively smaller side of the housing. 38. The pad of claim 37, 38 or 39, wherein the openable surface is a brittle surface or peel off label. 42. A pad according to any one of claims 37 to 40, wherein the openable surface has openings provided only at one edge of the surface. A method of frying a food product, the method comprising providing an increased temperature delta for the food product by providing the food product at an initial temperature between about < RTI ID = 0.0 > 6 C < / RTI & Way. 43. The method of claim 42, wherein the initial temperature is between 0.5 [deg.] C and 3 [deg.] C. A method of frying a food product, the method comprising providing an increased moisture content for the food product by providing the food product at a rate 2% higher than recommended by the manufacturer / supplier of the food product. 45. The method of claim 44, wherein the moisture content is higher in the range of 0.75% to 1.3%. A method of resealing and accessing a container,
Providing a resealable access port;
Attaching the port to the container in a manner substantially surrounding the area to be accessed;
Making a hole in the container within an area to be accessed;
And resealing / covering the hole with the port. 47. The method of claim 46, wherein the port is attached by an adhesive.

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