Patent Abstract:
In one aspect of the invention, a skewer for flavoring food includes flavoring that has an essential oil to enhance or modify the flavor of the food. An essential oil is an oil that is volatile, i.e. that rapidly evaporates, and thus can be easily absorbed by many different materials. The skewer also includes a body operable to impale food and that has an absorbent material that includes a surface that contacts the food when the body impales the food. With an essential oil, the flavoring is easily absorbed by the absorbent material and easily migrates to the surface when the food is impaled by the body. Thus, the skewer can release an adequate amount of flavoring more consistently throughout the time that the food cooks or contacts the skewer.

Full Description:
INCORPORATION BY REFERENCE OF RELATED APPLICATIONS  
       [0001]     This application claims priority from commonly owned U.S. Provisional Patent Application No. 60/708,285, filed Aug. 9, 2005, and titled COOKING UTENSIL FOR ENHANCING OR MODIFYING FOOD FLAVORS, presently pending, which is incorporated herein by reference in its entirety and for all its teachings and disclosures. 
     
    
     BACKGROUND  
       [0002]     Many people add flavoring to food to enhance or modify the food&#39;s flavor. A common technique for flavoring food is to impale the food with a skewer that contains flavoring and then cook the food and skewer combination. While the food cooks, the skewer holds the food and releases the flavoring that the food then absorbs. When absorbed, the flavoring combines with the food&#39;s other flavoring to enhance or modify the food&#39;s flavoring. Another example includes placing the food on a plank that contains the flavoring and then cooking the food-on-plank combination. While the food cooks, the flavoring in the plank is released from the plank and absorbed by the food to combine with the food&#39;s other flavorings.  
         [0003]     The flavoring often used is a salt, a fixed-oil or a combination of the two. Salts are compounds that dissolve in water such as common table salt or sodium chloride. Fixed-oils, such as olive oil, are oils that do not rapidly evaporate, and thus are not volatile.  
         [0004]     Unfortunately, flavoring absorbed by a skewer or plank and that is a salt or a fixed-oil is not easily released from the skewer or plank. Thus, when the food is finished cooking, only a small amount of the flavoring has combined with the food&#39;s other flavoring to enhance or modify the food&#39;s flavoring. A common way to overcome this problem is to dispose much of the flavoring on the surface of the skewer or plank, not inside the skewer or plank, to allow the salt or fixed-oil to be more easily released by the skewer or plank. However, when all of the flavoring is disposed on a surface of the skewer or plank, the skewer or plank often releases the flavoring quicker than the food can absorb it and thus, much of the flavoring evaporates or drips away from the food.  
         [0005]     Another way to overcome this problem is to store the flavoring in a cavity inside the skewer or plank and provide holes from the surface of the skewer or plank to the cavity to allow the salt or fixed-oil to be more easily released by the skewer or plank. However, modifying the skewers or planks to include a cavity and holes increases the amount of time, and thus cost, to make such skewers or planks.  
       SUMMARY  
       [0006]     In one aspect of the invention, a skewer for flavoring food includes flavoring that has an essential oil to enhance or modify the food&#39;s flavor. An essential oil is an oil that is volatile, i.e. that rapidly evaporates, and thus can be easily absorbed by many different materials. The skewer also includes a body operable to impale food. The body includes an absorbent material that absorbs and holds the flavoring until it&#39;s time to release it to the food. The absorbent material has a surface that, when the body impales the food, contacts the food and establishes an interface between the flavoring held in the absorbent material and the food. Because the flavoring includes an essential oil, the flavoring is easily absorbed by the absorbent material, and easily migrates to the surface when the food is impaled by the body. Thus, the skewer can release an adequate amount flavoring more consistently throughout the time that the food cooks or contacts the skewer.  
         [0007]     In another aspect of the invention, a plank for flavoring food includes flavoring that has an essential oil to enhance or modify the food&#39;s flavor. The plank also includes a body operable to support food that is placed on the body. The body includes an absorbent material that has a surface that contacts the food when the food is placed on the body.  
         [0008]     In another aspect of the invention, a method for flavoring food includes absorbing flavoring that includes an essential oil into absorbent material of a skewer, impaling the food with a body of the skewer, contacting the food with a surface of the absorbent material, and migrating the flavoring to the surface of the absorbent material.  
         [0009]     In yet another aspect of the invention, a method for flavoring food includes absorbing flavoring that includes an essential oil into absorbent material of a plank, setting the food on a body of the plank, contacting the food with a surface of the absorbent material, and migrating the flavoring to the surface of the absorbent material. 
     
    
     BRIEF DESCRIPTION OF THE FIGURES  
       [0010]      FIG. 1  is a perspective view of a skewer according to an embodiment of the invention.  
         [0011]      FIG. 2  is a cross-sectional view of the skewer in  FIG. 1 .  
         [0012]      FIG. 3  is a cross-sectional view of a skewer according to another embodiment of the invention.  
         [0013]      FIG. 4  is a perspective view of a section of the skewer in  FIG. 1 .  
         [0014]      FIG. 5  is a perspective view of a plank according to another embodiment of the invention.  
         [0015]      FIG. 6  is a perspective view of a swizzle stick according to yet another embodiment of the invention.  
         [0016]      FIG. 7  is a perspective view of a fondue stick according to yet another embodiment of the invention. 
     
    
     DETAILED DESCRIPTION  
       [0017]     The following discussion is presented to enable one skilled in the art to make and use the invention. Various modifications to the disclosed embodiments will be readily apparent to those skilled in the art, and the generic principles herein may be applied to other embodiments and applications without departing from the spirit and scope of the present invention. Thus, the present invention is not intended to be limited to the embodiments shown, but is to be accorded the widest scope consistent with the principles and features disclosed herein.  
         [0018]      FIG. 1  is a perspective view of a skewer  10  according to an embodiment of the invention. The skewer  10  flavors food (not shown) that it contacts, and holds the food while flavors of the food and skewer combine to enhance the food&#39;s flavoring or to generate a different flavor. The skewer  10  may hold food while one cooks the food, or the skewer may hold food that will not be cooked before being eaten, such as fruit. To flavor the food, the skewer  10  includes flavoring (shown in  FIGS. 2 and 3 , but not here in  FIG. 1 ) that includes an essential oil. An essential oil is an oil that is volatile or that easily evaporates, and thus, may be easily absorbed by an absorbent material  12  of the skewer  10 , and, when the skewer  10  contacts the food or is heated, may be easily released by the absorbent material  12  to be absorbed by the food.  
         [0019]     The flavoring in the skewer  10  includes at least 20% essential oil, by volume, and any other desired ingredients. For example, in this and certain other embodiments the flavoring includes about 60% essential oil, by weight, and 40% oleoresin, by weight. An oleoresin is a mixture of resin and an oil, which may or may not include an essential oil. An oleoresin may be naturally produced by a plant and subsequently extracted, or an oleoresin may be synthetically made. Oleoresins provide a deeper, full bodied flavor but because they are less soluble that essential oils they are not as easily absorbed and released by the absorbent material  12 . In other embodiments, the flavoring includes an essential oil and may also include a syrup and/or a salt, which may be in lieu of an oleoresin or which may be in addition to an oleoresin. In other embodiments, the flavoring may be 100% essential oil, by volume, and may be one type of essential oil or a combination of different types of essential oils.  
         [0020]     Still referring to  FIG. 1 , the skewer  10  also includes a body  14  to impale and hold food. For example, in this and certain other embodiments, the body  14  includes a first end  16  to impale the food, a second end  18 , and a main section  20  to hold the food. The main section  20  includes the absorbent material  12 , which includes a surface  22  that contacts the food when the section  20  holds the food. When food is held by the skewer  10 , the flavoring that was previously absorbed by the absorbent material  12  migrates toward the surface  22 . The migration of the flavoring can be caused by any desired mechanism, such as capillary action, heat or both. After the flavor reaches the surface  22 , much of the flavoring is absorbed by the food that contacts the surface  22 .  
         [0021]     The absorbent material  12  may be any desired material that allows the flavoring to readily migrate toward the surface  20 . For example, in this and certain other embodiments, the absorbent material  12  may be any desired wood. Some woods more easily allow essential oils to migrate within them than other woods do. But, by orienting fibers of a wood having slow migration properties, to expose them in a large region of the surface  22  (discussed in greater detail in conjunction with  FIG. 4 ), such woods can still perform well. In this and certain other embodiments, the absorbent material  12  is Ash and forms the main section  20  and two ends  16  and  18 . Because Ash has a very mild and bland flavor, the flavoring does not need to include ingredients that account for any inherent flavoring of the absorbent material  12 . In other embodiments, the absorbent material is birch, which has an inherent, slightly off-note flavor. In still other embodiments, the absorbent material is Poplar, which has an inherent, sweet flavor. In still other embodiments, the absorbent material is Alder, which has an inherent, sour flavor.  
         [0022]     Other embodiments are possible. For example, the skewer  10  may include a main section  20  made of a material, and an absorbent material  12  that is made of another type of material. Furthermore the absorbent material  12  may be fixed to the main section  20 , or it may be releasably attached to the main section  20 . In addition, the absorbent material  12  may be a polymer that allows flavoring previously absorbed by it to easily migrate and that also withstands high temperatures often experienced on a grill.  
         [0023]     The main section  20  can be any desired shape to facilitate holding food. For example, in this and certain other embodiments, the main section  20  is substantially straight. In other embodiments, the main section  20  may curve, or include one or more sections that curve and one or more sections that are straight.  
         [0024]     Still referring to  FIG. 1 , the skewer  10  is prepared for future use by adding the flavoring to the absorbent material  12 . This may be accomplished under atmospheric conditions or under a different pressure. For example, in one embodiment the absorbent material  12  is immersed in the flavoring for a period of time. The amount of time spent immersed depends on how absorbent the absorbent material  12  is, the absorbent material&#39;s size, the ratio of the absorbent material&#39;s surface area  22  to the absorbent material&#39;s volume, and the type of flavoring. The larger the absorbent material  12 , that is the greater its volume, then the longer the absorbent material  12  should remain immersed. The larger the ratio of the absorbent material&#39;s volume to the absorbent material&#39;s surface area, then the longer the absorbent material  12  should remain immersed. The slower the rate that the body  12  absorbs the flavoring, then the longer the absorbent material  12  should remain immersed. After the absorbent material  12  is immersed, the absorbent material  12  is dried for at least 4 hours, longer depending on the type of flavoring. Then, the absorbent material  12  is vacuum packed to help the material  12  retain the flavoring and preserve its freshness.  
         [0025]     Other embodiments are possible. For example, the flavoring may be mounted to the surface  22  using any desired technique, such as an edible adhesive. Alternatively, the flavoring material may be dried or baked on to the surface  22 .  
         [0026]     Still referring to  FIG. 1 , the skewer  10  is prepared for cooking by soaking the skewer  10  in water for a period of time that depends on the size of the skewer  10  and how long the skewer  10  will be exposed to a cooking temperature. For example, in one embodiment the skewer  10  soaks in water for about 20 minutes. If the skewer  10  includes a thicker and/or wider cross-section, then the skewer should soak for more than 20 minutes. In addition, if the skewer  10  will be exposed to cooking temperatures for more than 10 minutes, then the skewer  10  should soak for more than 20 minutes.  
         [0027]      FIG. 2  is a cross-sectional view of the skewer  10  in  FIG. 1 .  FIG. 3  is a cross-sectional view of a skewer  24  according to another embodiment of the invention. As shown in  FIGS. 2 and 3 , a skewer can have any desired cross-sectional size and shape.  
         [0028]     The size and shape of the absorbent material&#39;s cross-section  26  (here also the cross-section of the main section  20 ) helps determine the amount of flavoring that the absorbent material  12  can hold, the amount of time required for the flavoring to migrate to the surface  22 , and the amount of flavoring that can be made available at the surface  22  for food to absorb. The size of the cross-section  26  ( FIGS. 2 and 3 ) can be expressed as the area of the cross-section, and the shape of the cross-section includes the ratio of the cross-section&#39;s perimeter to the cross-section&#39;s area. The area of the cross-section determines the capacity of the absorbent material  12 , that is, the amount of flavoring that the absorbent material can hold. A large area provides a large capacity, and a small area provides a small capacity. The ratio of the perimeter to the area affects the amount of time required for the flavoring to migrate to the perimeter, and thus suggests the amount time required to migrate to the surface  22  because the surface  22  is the sum of the respective perimeters of each cross-section taken along the length of the absorbent material  12 . The ratio also affects the amount of flavoring available at the perimeter at a point in time (and thus surface  22  as previously explained). A high ratio means the cross-section  26  has a long perimeter relative to its area, which allows a large amount of flavoring to quickly be made available for food to absorb. A low ratio means the cross-section has a short perimeter relative to its area, which allows a small amount of flavoring to slowly be made available for food to absorb.  
         [0029]     For example, in the embodiment shown in  FIG. 2  and in certain other embodiments, the absorbent material  12  has a rectangular cross-section  26 . In the embodiment shown in  FIG. 2 , the absorbent material  12  has a width of 7 mm and a thickness of 3 mm. Thus, the area of the cross section  26  is 21 mm 2 , the perimeter is 20 mm and the ratio of the cross-section&#39;s perimeter to the cross-section&#39;s area is about 1. In this embodiment, the flavoring  28  is disposed through out the area of the cross-section. When meat held by the skewer  10  is cooked for about 7 minutes, the absorbent material  12  timely provides a sufficient amount of flavoring to the surface  22 . In other embodiments, the cross-section can remain rectangular but have a ratio of its perimeter to its area that is greater than or less than 1.  
         [0030]     In the embodiment shown in  FIG. 3 , the absorbent material  12  has a circular cross-section  30  and also forms the main section  32 . The circular cross-section has a diameter of 10 mm, and thus, the area of the cross-section is about 78.5 mm 2 , the perimeter is about 31.4 mm, and the ratio of the cross-section&#39;s perimeter to the cross-section&#39;s area is about 0.4. This size and shape may be desirable when cooking food for a longer period of time under reduced heat.  
         [0031]     Other embodiments are possible. For example, the size and/or shape of the absorbent material&#39;s cross-sections can change as the location of the cross-section along the length of the absorbent material changes.  
         [0032]      FIG. 4  is a perspective view of a section of the skewer  10  in  FIG. 1 . As discussed elsewhere herein, a wood&#39;s fibers  34  may be oriented relative to a region of the surface  22  to promote or hinder the migration of the flavoring toward the surface  22 . In this manner, woods that do not allow essential oils to easily migrate within them may still be used as absorbent material  12 , and woods that do allow essential oils to easily migrate within them may be used in applications that require slower migration.  
         [0033]     Woods absorb fluids inside and outside of their fibers. Fluids absorbed inside the fibers are typically absorbed faster than fluids that are absorbed out side of the fibers. For example, when one applies stain to a wood&#39;s surface, some sections of the wood absorb more stain (the darker sections) than other sections of the wood (the lighter sections). The darker sections are where the stain has been absorbed inside the wood&#39;s fibers, and the lighter sections are where the stain has been absorbed outside of the wood&#39;s fibers. Thus, the surface of the darker section includes exposed cross-sections of the wood&#39;s fibers.  
         [0034]     Similarly, one can affect the ease with which the flavoring migrates to the surface  22  of the absorbent material  12  by exposing the cross-section of some or many of the wood&#39;s fibers. For example, in this and certain other embodiments, the regions  36  of the surface  22  that contain exposed fibers  34  are the two larger sides of the rectangular cross-section. Furthermore, the fibers  34  densely populate (much of the fibers have been omitted for clarity) the regions  36 , and are substantially perpendicular to the regions  36 . In other embodiments, the fibers  34  may be angled relative to the region, and thus expose a larger cross-section of the fiber at the surface  22 . In still other embodiments, the fiber density of the regions may be more or less. In still other embodiments, the fibers  34  may be exposed in other regions of the surface. These other regions may be in addition to the regions  36  or lieu of the regions  36 .  
         [0035]      FIG. 5  is a perspective view of a plank  40  according to another embodiment of the invention. The plank  40  is similar to the skewers  10  and  24  ( FIGS. 1-4 ) except that the food  42  (shown in phantom) is placed on the surface  44  while the food  42  and plank  40  cook. The plank  40  includes flavoring (not shown in  FIG. 5 ) that has an essential oil to flavor the food  42  that it contacts. The plank  40  also supports the food while flavors of the food  42  and plank  40  combine to enhance the food&#39;s flavoring or to generate a different flavor. The plank  40  may support food while one cooks the food, or the plank may support food that will not be cooked before being eaten, such as fruit.  
         [0036]     Because the plank  40  typically has a large volume and a small ratio of the area of the surface  44  to the volume, the food  42  and plank  40  are typically cooked for a longer period than the food and skewer combinations. Furthermore the plank  40  should be immersed in flavoring for a longer period of time than the skewers  10  and  24  to allow the absorbent material  46  of the plank  40  plenty of time to absorb flavoring. Likewise, to prepare the plank  22  for use, the plank should be soaked in water longer than the skewers  10  and  24 ; typically 1 hour.  
         [0037]     In this and certain other embodiments, the plank  40  includes a body  48  having the absorbent material  46  which forms the body  48 . Other embodiments are possible. For example, the plank  40  may include a body  48  made of a material, and an absorbent material  46  that is made of another material. Furthermore the absorbent material may be fixed to the body  48 , or it may be releasably attached to the body  48 . In addition, the absorbent material may be a polymer that allows flavoring previously absorbed by it to easily migrate and that also withstands high temperatures often experienced on a grill. In still other embodiments, the plank may be shaped like a circular dish or a bowl.  
         [0038]      FIG. 6  is a perspective view of a swizzle stick  50  according to yet another embodiment of the invention. The swizzle stick  50  is similar to the skewers  10  and  24  except that one typically uses the swizzle stick  50  to stir a drink or liquefied food, such as soup or broth, and enhance or modify the drink&#39;s or food&#39;s flavor. The swizzle stick  50  includes flavoring (not shown in  FIG. 6 ) that has an essential oil to flavor the drink or food that it contacts. In this and certain other embodiments, the swizzle stick  50  includes a spoon shaped region  52  to facilitate stirring.  
         [0039]     Because the swizzle stick  50  is similar to the skewers  10  and  24 , the swizzle stick  50  should be similarly prepared for future use. Because the swizzle stick is typically used to stir a drink, one does not have to soak the swizzle stick  24  in water before stirring a drink. However, If one uses the swizzle stick  24  to mix foods heated to a cooking temperature, then one may want to prepare the swizzle stick  24  for cooking in a manner similar to preparing the skewer  10 .  
         [0040]      FIG. 7  is a perspective view of a fondue stick  56  according to yet another embodiment of the invention. The fondue stick  56  is similar to the skewers  10  and  24  except that one uses the fondue stick  56  to hold food in a fondue pot (not shown), and to enhance or modify the food&#39;s flavor. The fondue stick  56  includes flavoring (not shown in  FIG. 7 ) that has an essential oil to flavor the food that it contacts.

Technology Classification (CPC): 0