公开(公告)号：US20220322879A1

公开(公告)日：2022-10-13

申请号：US17641136

申请日：2020-08-06

申请人： J-OIL MILLS, Inc.

发明人： Masami INOUE ,  Ryohei WATANABE ,  Kenichi KAKIMOTO

IPC分类号： A47J37/12 ,  A23L5/10 ,  G01N33/03

摘要： A degree of deterioration of frying oil in a fryer can be assessed easily and accurately. A frying oil deterioration assessment device 41 comprises a recording unit 45 that records types of fried foods 19 fried in frying oil 17 in an electric fryer 14 and a fried quantity for each type, a holding unit 46 that holds correlation data indicating a relationship between the fried quantity for each type of fried food 19 and a degree of deterioration of the frying oil 17, and an assessment unit 47 that assesses the degree of deterioration of the frying oil 17 on the basis of the correlation data and the recorded types of fried food 19 and fried quantity of each type.

公开(公告)号：US20230334640A1

公开(公告)日：2023-10-19

申请号：US18016705

申请日：2021-07-15

申请人： J-OIL MILLS, Inc.

发明人： Kenichi KAKIMOTO ,  Ryohei WATANABE ,  Ayato TAKASAKI ,  Masami INOUE

IPC分类号： G06T7/00 ,  G06T7/90 ,  G06V10/56 ,  G06V20/68

CPC分类号： G06T7/0002 ,  G06T7/90 ,  G06V10/56 ,  G06V20/68 ,  G06T2207/20081 ,  G06T2207/10024 ,  G06V2201/06

摘要： Provided is a food disposal time management device capable of managing a disposal time of a plurality of cooked foods being displayed in a display cabinet individually and easily. A fried food disposal time management device 4 for managing a disposal time of fried food X displayed in a hot showcase 1, comprising: an image acquisition unit 41 that acquires an image including images of a plurality of pieces of fried food X being displayed; an individual surface image management unit 42 that manages a surface image included in the image in association with identification information; a time measurement unit 43 that measures a time during which the surface image associated with the identification information is being included in the image; and a determination unit 45 that determines, for each of the plurality of pieces of fried food X, whether the measured time thereof has reached a reference time.

公开(公告)号：US20230206186A1

公开(公告)日：2023-06-29

申请号：US17927945

申请日：2021-05-26

申请人： J-OIL MILLS, Inc.

发明人： Kenichi KAKIMOTO ,  Ryohei WATANABE ,  Masami INOUE

IPC分类号： G06Q10/109 ,  A47B77/08

CPC分类号： G06Q10/109 ,  A47B77/08

摘要： Provided is a fried food disposal time management device for improving the accuracy of management of the time to dispose a fried food being displayed in a display cabinet. A fried food disposal time management device 4 for managing a time to dispose a fried food X being displayed in a hot showcase 1 includes: a data acquisition unit 41 that acquires data on a condition of the fried food X; a determination unit 44 that determines whether the time to dispose the fried food X is reached based on the condition of the fried food acquired by the data acquisition unit 41 and a determination reference; and a notification unit 46 that outputs, when the determination unit 44 makes a determination result that the time to dispose the fried food X is reached, a notification signal for notifying the determination signal to a monitor 308.

公开(公告)号：US20230140684A1

公开(公告)日：2023-05-04

申请号：US17914812

申请日：2021-03-16

申请人： J-Oil Mills, Inc.

发明人： Kenichi KAKIMOTO ,  Ryohei WATANABE ,  Masami INOUE

IPC分类号： G01N33/03

摘要： Provided is an edible oil deterioration level determination device and the like capable of precisely determining the deterioration level of frying oil. A deterioration level determination device 5 for determining the deterioration level of frying oil Y comprises an air bubble image extraction section 51 for extracting an air bubble image that is an image of a portion of air bubbles formed due to deep-fry cooking from an oil surface image, a feature parameter calculation section 54 for calculating a feature parameter F characterizing deterioration of the frying oil Y from the air bubble image extracted by the air bubble image extraction section 51, a deterioration indicator estimation section 55 for estimating a deterioration indicator DI of the frying oil Y based on the feature parameter F, and a deterioration level determination section 56 for determining the deterioration level of the frying oil Y based on the deterioration indicator DI.

公开(公告)号：US20220335548A1

公开(公告)日：2022-10-20

申请号：US17760669

申请日：2020-07-30

申请人： J-OIL MILLS, Inc.

发明人： Takeshi SUZUKI ,  Masami INOUE ,  Kazuhiko HAKAMADA ,  Shinsuke KOZONO ,  Kenichi WATANABE

IPC分类号： G06Q50/12 ,  A47J37/12 ,  G06Q10/06 ,  G06Q10/10

摘要： Provided is a system for reporting frying oil processing work information, with which frying oil processing work can be appropriately carried out. The frying oil processing work information reporting system comprises a deterioration state analysis unit 55 that analyzes a state of deterioration of frying oil 17 in a fryer 14, a processing work information recognition unit 56 that recognizes information about processing work for the frying oil 17 on the basis of the result of the analysis performed on the state of deterioration of the frying oil 17, and a first reporting unit 57 that is set up in a shop 32 and that reports the processing work information.

公开(公告)号：US20240172768A1

公开(公告)日：2024-05-30

申请号：US18283497

申请日：2022-04-20

申请人： J-OIL MILLS, INC.

发明人： Yosuke SAWARAGI ,  Takehiko SEKIGUCHI ,  Shinsuke HARUGUCHI ,  Yukie OBARA ,  Masami INOUE

IPC分类号： A23D9/007 ,  A23D9/06 ,  A23L5/10 ,  A23L27/00

CPC分类号： A23D9/007 ,  A23D9/06 ,  A23L5/11 ,  A23L27/84

摘要： In the present invention, any unpleasant taste in foods cooked using a chlorophyll-containing oil and fat composition is reduced. The edible oil and fat composition comprises: (A) a chlorophyll including one or more selected from the group consisting of chlorophyll a, pheophytin a, and pyropheophytin a; (B) a heated/processed oil and fat including one or more oils selected from the group consisting of (b1) a first heated oil obtained by heat-treating an unrefined raw oil including one or more oils selected from the group consisting of a pressed oil from an oil and fat material and an extracted oil from the oil and fat material, or an oil and fat that has passed through one or more steps selected from the group consisting of a degumming step, a deacidification step, and a decolorization step in a step for refining the unrefined raw oil, (b2) a roasted oil obtained by pressing or extracting the oil and fat material, which has been roasted, and (b3) a second heated oil obtained by heat-treating an oil and fat containing the oil and fat material and/or a processed product thereof; and (C) an edible oil and fat.

公开(公告)号：US20240159659A1

公开(公告)日：2024-05-16

申请号：US18281738

申请日：2022-03-11

申请人： J-OIL MILLS, Inc.

发明人： Kenya ITO ,  Takeshi SUZUKI ,  Masami INOUE ,  Ryohei WATANABE ,  Ayato TAKASAKI ,  Kenichi KAKIMOTO

IPC分类号： G01N21/27 ,  A47J37/12 ,  G01N11/00 ,  G01N33/03 ,  G06Q50/12 ,  G06T7/00 ,  G06V10/70 ,  G06V20/68

CPC分类号： G01N21/27 ,  A47J37/1266 ,  G01N11/00 ,  G01N33/03 ,  G06Q50/12 ,  G06T7/0002 ,  G06V20/68 ,  G06T2207/20081 ,  G06V10/70

摘要： Efficient acquisition of information to adjust a cooking environment for providing a fried food with good taste is realized by determining the cooking environment in advance based on a state of edible oil. A determination device for determining a cooking environment of an edible oil, comprising: an imaging section configured to acquire an image in which the edible oil is captured; a first input section configured to input first information which is information on a fried food to be fed into the edible oil and cooked; a first identification section configured to analyze the image and identify a state of the edible oil; and a second identification section configured to identify the cooking environment in which the fried food is to be cooked based on the first information and the state.

公开(公告)号：US20240081361A1

公开(公告)日：2024-03-14

申请号：US18272267

申请日：2022-01-13

申请人： J-OIL MILLS, INC.

发明人： Takehiko SEKIGUCHI ,  Ayako MAEDA ,  Masami INOUE

IPC分类号： A23D9/04

CPC分类号： A23D9/04

摘要： A coloration inhibitor characterized in containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on: an unrefined raw oil including an expressed oil of an oil and fat raw material, an extracted oil of the oil and fat raw material, or both the expressed oil and the extracted oil; or an oil and fat obtained by furthermore implementing degumming, deacidification, or both of these treatments on the unrefined raw oil. The coloration inhibitor is suitably used as an edible ingredient for inhibiting coloration of an edible oil and fat composition or inhibiting coloration of a food product cooked using the edible oil and fat composition.

公开(公告)号：US20230333076A1

公开(公告)日：2023-10-19

申请号：US18044396

申请日：2021-11-11

申请人： J-OIL MILLS, Inc.

发明人： Ryohei WATANABE ,  Kenichi KAKIMOTO ,  Masami INOUE

IPC分类号： G01N33/03 ,  A47J37/12 ,  A23L5/10

CPC分类号： G01N33/03 ,  A47J37/1266 ,  A23L5/11

摘要： Provided is a cooking oil degradation degree determination device, etc., capable of accurately determining the degradation degree of fry oil, comprising: a fryer 2 that includes an oil vat 21 for storing frying oil Y therein and a color sample 23 for displaying gradual change in the color of the frying oil Y; a video camera 42 that captures an oil surface image of the frying oil Y; and a controller 5 that executes degradation degree determination processing of the frying oil Y, wherein the color sample 23 is arranged at a position included within an angle of view of the video camera 42 which is the same as an angle of view thereof for the oil surface image, and the controller 5 compares the color of the frying oil Y with colors displayed on the color sample 23, respectively, to determine the degradation degree of the frying oil Y.

公开(公告)号：US20230292783A1

公开(公告)日：2023-09-21

申请号：US18021482

申请日：2021-08-17

申请人： J-OIL MILLS, INC.

发明人： Yuki OKAMOTO ,  Ko KIMURA ,  Ryohei WATANABE ,  Rina SHIMIZU ,  Masami INOUE

IPC分类号： A23D9/02 ,  A23L5/10

CPC分类号： A23D9/02 ,  A23L5/11

摘要： An object of the invention is to provide a method for reducing the sulfur-containing-compound content of volatile substances from fried food.
The invention provides a method for reducing the sulfur-containing-compound content of volatile substances from fried food, wherein a foodstuff is fried using an oil and fat composition containing an edible oil and fat and the following component A. Component A: One, two, or more oils and fats selected from (1) to (5). (1) A roasted oil, (2) a decoction oil, (3) an n-3 edible oil and fat, (4) an overheated oil, (5) olive oil.