Abstract:
An appliance is arranged for frothing a body of a milk-containing liquid contained in a frothing tank. Such appliance includes an air incorporation device that is arranged to dip or to be immersed in such body of liquid during frothing for incorporating air thereinto; and a steam supply arrangement having a steam outlet that is arranged to be immersed in such body of liquid during frothing for incorporating steam thereinto. The steam outlet and the air incorporation device are arranged to be at spaced apart locations in such body of liquid during frothing so as to form steam bubbles at the steam outlet separately from air bubbles that are being formed by the air incorporation device.
Abstract:
A humidity maintenance and deodorization structure for a Kimchi storage includes a cooling air circulating fan which is mounted in a fan mounting portion provided on the bottom of a door which opens and closes a storage room or chamber in the Kimchi storage. A deodorizing agent receiving portion is formed in the bottom of the door to receive a deodorizing agent at the one side of the fan mounting portion. In the Kimchi storage, an air flow path is formed between the fan mounting portion and the deodorizing agent receiving portion. A constant humidity agent is disposed along the flow path of the cooling air circulating fan and moreover a constant humidity agent cover which supports and receives the constant humidity agent is mounted while covering the fan mounting portion. The deodorizing agent is arranged in the deodorizing agent receiving portion which is at the discharge end of the flow path of the cooling air from the circulating fan, and moreover a deodorizing agent cover which supports and receives the deodorizing agent is mounted while covering the deodorizing agent receiving portion. Accordingly, the air in the storage chamber is forcibly circulated by the operation of the cooling air circulating fan in which the air is inhaled toward the constant humidity agent and discharged through the cooling air circulating fan and the deodorizing agent in sequence. Likewise, the deodorizing agent is arranged together with the constant humidity agent along the inhale and discharge flow paths of the air in the storage chamber in which an air flow occurs by the operation of the cooling air circulating fan. As a result, functions of dewetting and preserving moisture in the storage chamber are performed through the constant humidity agent and simultaneously the smell in the storage chamber can be more positively deodorized with the deodorizing agent.
Abstract:
A dried infant cereal composition is disclosed comprising one or more cereal grains, an iron compound slightly soluble in water but readily soluble in dilute acids in an amount sufficient to provide not less than about 30 mg of iron per 100 grams and not more than about 75 mg of iron per 100 grams, one or more vitamins, and no ingredients requiring labeling as a major food allergen. The iron compound slightly soluble in water but readily soluble in dilute acids is selected from the group consisting of ferrous fumarate, ferrous succinate, or ferrous saccharate. The one or more vitamins can include without limitation ascorbic acid. The composition is free of ingredients requiring labeling as a major food allergen, said major food allergens being milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.
Abstract:
Apparatus for thawing frozen food without cooking by producing a homogeneous mixture of steam and air with a dewpoint of 170.degree. F or lower and a mixture temperature below 212.degree. F, external to a thawing chamber, and forcing the steam-air mixture to flow towards the top and bottom surfaces of frozen food supported in the thawing chamber.Apparatus for reconstituting frozen food in three distinctly different steps:1. A hot gas heats a food chamber to the serving temperature of food. The food chamber has a multiplicity of apertures positioned in the top and bottom walls of the chamber.2. Water is vaporized by adiabiatic transformation of a portion of the sensible heat in the hot gas to the latent heat of the water vapor. The water vapor is then intermixed externally to the food chamber with the hot gas in order to produce a vapor aeriform gas which has a temperature substantially higher than its dewpoint. The vapor aeriform gas is forced into the chamber apertures in order to create turbulent jets which flow normal to the top and bottom surfaces of the frozen food positioned within the food chamber. The food is heated to the dewpoint of the vapor aeriform gas by vapor condensation primarily, thereby leaving the condensate on the food surface.3. The food is then heated to the serving temperature by the sensible heat of the vapor aeriform gas wherein the condensate is removed by vaporization.