A robotic kitchen system for preparing food items in combination with at least one kitchen appliance such as a fryer comprises an automated bin assembly, a robotic arm, and a basket held by the robotic arm. The automated bin assembly comprises at least one automated bin for holding the food items. A camera or sensor array collects image data of the food items in the bin(s). A central processor is operable to compute and provide directions to the first robotic arm and automated bin assembly based on the image data and stored data to (a) move the robotic arm to the bin; (b) actuate the bin to drop the food items from the bin into the basket; (c) and to move the basket into the fryer all without human interaction. Related methods are also described.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

A method for increasing functional and organoleptic properties of compositions having elements of biological origin more particularly herbal formulations is disclosed. Nutraceutical formulations for diabetes management and fortification of pulses and grains to lower oil absorption during frying are also disclosed. These foods are effective for weight management.

An automatic cooking system includes a computer system that stores recipes, cooking stations each comprising a cookware that can cook food ingredients therein to produce a first cooked food, wherein the computer system can assign and schedule a plurality of dishes to be cooked at the cooking stations, containers configured to hold food ingredients, mini vehicles each carrying containers of food ingredients, wherein the computer system can control at least some of movements of the mini vehicles in accordance to the recipes, a loading apparatus configured to load containers of food ingredients to the mini vehicles, and a dispensing apparatus that can dispense food ingredients from containers to a cookware.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

The present invention provides a method for suppressing coloring of an oil/fat composition for frying by covering a food material to be fried with a starch composition. Specifically, the present invention is the method for suppressing the coloring of the oil/fat composition for frying during the frying of the food material, the method being characterized by applying, to the food material, a coating treatment for covering the food material with a coating material containing a starch composition. The present invention can suppress the coloring of the oil/fat composition for frying and can extend the use life of the oil/fat composition for frying.

A robotic kitchen system for preparing food items in combination with at least one kitchen appliance such as a fryer comprises an automated bin assembly, a robotic arm, and a basket held by the robotic arm. The automated bin assembly comprises at least one automated bin for holding the food items. A camera or sensor array collects image data of the food items in the bin(s). A central processor is operable to compute and provide directions to the first robotic arm and automated bin assembly based on the image data and stored data to (a) move the robotic arm to the bin; (b) actuate the bin to drop the food items from the bin into the basket; (c) and to move the basket into the fryer all without human interaction. Related methods are also described.

An anti-oxidation frying device includes a frying vessel having an electrically conductive body configured to heat cooking oil carried therein by a heating unit. A removable basket, also formed of electrically conductive material, is configured to be carried within the frying vessel to enable the cooking of food in the heated oil. A rectification circuit is coupled to the heating unit, the body of the frying vessel, and the basket. During operation the rectification circuit converts AC power from an external power source into a rippled, rectified AC current signal that is supplied to the heating unit, body of the frying vessel, and the basket, so as to create a reducing environment of available electrons for absorption by the cooking oil and food as it is prepared, thus extending the life of the cooking oil.

The invention relates to a packaged frozen food product comprising a sealed package made of material that is impermeable to water vapour, said sealed package holding: 40-1,000 grams of one or more frozen breaded food products comprising 30-90 wt. % of a filling having a water content of at least 30 wt. % and an outer crumb coating, said one or more frozen breaded food products having a total water content of 25-75 wt. %; and silica gel desiccant in an amount of 1-20% by weight of the one or more frozen breaded food products;
wherein the packaged frozen fried food product is obtained by a process comprising: a. providing a water-containing filling composition; b. providing a plastically deformable farinaceous dough; c. enveloping a portion of the filling composition with a layer of the farinaceous dough to produce an enveloped filling; d. pre-coating the surface of the enveloped filling with an adhesion composition to produce a pre-coated product; and e. applying a crumb onto the surface of the pre-coated product to produce a breaded product; f. frying the breaded food product to produce a fried breaded food product; g. introducing the fried breaded food product into a freezer to produce a frozen breaded food product; h. introducing one or more of the frozen breaded food products and silica gel desiccant into a package; and i. sealing the package;
wherein the atmosphere within the sealed package is in direct contact with the one or more frozen breaded food products and the silica gel desiccant.

The frozen breaded food product of the present invention can be reheated in a microwave or oven to produce a ready-to-eat product with a crispy outer coating even after it has been subjected to frozen storage for a prolonged period of time.