Patents by Inventor Eugene Scoville
Eugene Scoville has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 6627239Abstract: The invention is directed to a ready-for-use frozen or refrigerated sweet dough which is prepared from flour, sugar, a leavening agent and fat, and which is provided in a form that includes grooves, score lines, or a combination thereof, to facilitate separation of the dough into pieces that can be baked into individual bakery products such as cookies, muffins, brownies, or other pastries. The invention also relates to a method for providing individually baked products comprising the steps of providing an uncooked dough sheet or block which has separable portions of predefined shape, separating one or more portions from the sheet or block and then baking the portions to obtain individually baked products. The shapes of the portions are defined by grooves, score lines or combinations thereof and the portions are separated from the sheet by breaking them along the grooves or score lines.Type: GrantFiled: September 11, 2000Date of Patent: September 30, 2003Assignee: Nestec S.A.Inventors: Shannon Gavie, Merrie Martin, Eugene Scoville, Robert E. Ross
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Publication number: 20030056661Abstract: The invention relates to a capsule for the preparation of a beverage obtained by supplying hot water within the capsule under pressure and releasing the beverage from the capsule; said capsule comprising a food substance therein, a first surface adapted to be traversed by a flow of water entering the capsule, a second surface adapted to be traversed by a flow of beverage exiting the capsule, wherein the second surface is adapted to deform outwardly upon action of the inside water pressure thereon and wherein said surface comprises at least one opening member capable of deforming inwards the capsule upon a mechanical reaction force applied from outside onto the closure member as a result of the deformation of said second surface due to the build-up of the inside pressure.Type: ApplicationFiled: September 20, 2002Publication date: March 27, 2003Inventors: Ruguo Hu, Corey Arrick, Eugene Scoville, John Bernardi, Brita Frangsmyr Sheehan, William F. Overbaugh, Ennio Bardin, Randall C. Chrisman
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Publication number: 20030017244Abstract: A ready-for-use refrigerated dough that is prepared from flour, a leavening agent and fat. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be broken off and baked into individual bakery products. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.Type: ApplicationFiled: July 12, 2002Publication date: January 23, 2003Applicant: Nestec SAInventors: Dieter Blaschke, Peter Nairn, Merrie Martin, Eugene Scoville, Jenifer Cramer, Karl Christian Fuchs
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Publication number: 20020110631Abstract: The invention is directed to a ready for use frozen cookie dough which is prepared from flour, sugar, a leavening agent and fat, and which is provided in a form that includes grooves, score lines, or a combination thereof, to facilitate separation of the dough into pieces that can be baked into individual bakery products such as cookies, muffins, brownies, or other pastries.Type: ApplicationFiled: June 4, 2001Publication date: August 15, 2002Inventors: Dieter Blaschke, Peter Nairn, Merrie Martin, Eugene Scoville, Jenifer Cramer
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Patent number: 6413563Abstract: A ready-for-use refrigerated sweet dough that is prepared from flour, sugar, a leavening agent and fat. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be broken off and baked into individual bakery products such as cookies, muffins, brownies, or other pastries. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.Type: GrantFiled: August 20, 2001Date of Patent: July 2, 2002Assignee: Nestec S.A.Inventors: Dieter Blaschke, Peter Nairn, Merrie Martin, Eugene Scoville, Jenifer Cramer, Karl Christian Fuchs
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Publication number: 20020034572Abstract: A ready-for-use refrigerated sweet dough that is prepared from flour, sugar, a leavening agent and fat. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be broken off and baked into individual bakery products such as cookies, muffins, brownies, or other pastries. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.Type: ApplicationFiled: August 20, 2001Publication date: March 21, 2002Applicant: Nestec SAInventors: Dieter Blaschke, Peter Nairn, Merrie Martin, Eugene Scoville, Jenifer Cramer, Karl Christian Fuchs
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Publication number: 20010036498Abstract: The invention is directed to a method for providing individually baked products comprising the steps of providing an uncooked dough sheet or block which has separable portions of predefined shape, separating one or more portions from the sheet or block and then baking the portions to obtain individually baked products. The shapes of the portions are defined by grooves, score lines, or combinations thereof and the portions are separated from the sheet by breaking then along the grooves, or score lines. The grooves or score lines may be intersecting or non-intersecting and substantially straight to define polygonal shaped portions, or at least partially arcuate to define the shape of an object having non-linear features, such as a cartoon character.Type: ApplicationFiled: June 4, 2001Publication date: November 1, 2001Inventors: Dieter Blaschke, Peter Nairn, Merrie Martin, Eugene Scoville, Jenifer Cramer, Karl Christian Fuchs
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Publication number: 20010026821Abstract: The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through a pumping system, preferably including a peristaltic pump, mixed together, and optionally diluted with another liquid, such as water, to provide a consumable beverage. In addition, the device of the present invention can dispense liquids or concentrates having different viscosities, such that they are mixed together in the proper ratio.Type: ApplicationFiled: January 25, 2001Publication date: October 4, 2001Inventors: Eugene Scoville, Pu-Sheng Cheng, Randall C. Chrisman, Shannon Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison
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Patent number: 6280783Abstract: A ready-for-use refrigerated sweet dough which is prepared from flour, sugar, a leavening agent and fat, and which is provided in a form that includes grooves, score lines, or a combination thereof, to facilitate separation of the dough into pieces that can be baked into individual bakery products such as cookies, muffins, brownies, or other pastries. A method for providing individually baked products comprising the steps of providing an uncooked dough sheet or block which has separable portions of predefined shape, separating one or more portions from the sheet or block and then baking the portions to obtain individually baked products. The shapes of the portions are defined by grooves, score lines or combinations thereof and the portions are separated from the sheet by breaking them along the grooves or score lines.Type: GrantFiled: April 25, 2000Date of Patent: August 28, 2001Assignee: NESTEC SAInventors: Dieter Blaschke, Peter Nairn, Merrie Martin, Eugene Scoville, Jennifer Cramer, Karl Christian Fuchs
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Patent number: 6242032Abstract: A fully cooked, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.Type: GrantFiled: June 1, 2000Date of Patent: June 5, 2001Assignee: Nestac S.A.Inventors: Philipp Paul Meyer, Eugene Scoville, Göran Jaelminger
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Patent number: 6203840Abstract: Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising a cooked or pre-cooked pasta having a dry-matter content of from about 30 to 45 percent by weight, an acid, and an oil. A process for manufacturing a full-moisture, shelf-stable pasta product, which comprises preparing a mixture having a dry-matter content of 60 to 75 weight percent and comprising a cereal flour or semolina and added water, forming a portioned pasta product, blanching the pasta product, dipping the blanched pasta product into acidified water at ambient temperature, and packaging the pasta product.Type: GrantFiled: March 26, 1999Date of Patent: March 20, 2001Assignee: Nestec S.A.Inventors: Philipp Paul Meyer, Eugene Scoville, Göran Jaelminger
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Patent number: 6187357Abstract: The present invention is directed to a noodle product of extended shelf life and to a method of preparing the noodle product. More specifically, the present invention includes a full moisture extended shelf life noodle product of outstanding organoleptical quality which is easily prepared with little or no further cooking by the consumer. Additionally, the present invention is directed to a manufacturing process of the noodle product which can be easily performed using conventional machinery.Type: GrantFiled: June 29, 1999Date of Patent: February 13, 2001Assignee: Nestec S.A.Inventors: Philipp Paul Meyer, Göran Jaelminger, Eugene Scoville
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Patent number: 6120826Abstract: A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.Type: GrantFiled: December 28, 1998Date of Patent: September 19, 2000Assignee: Nestec S.A.Inventors: Philipp Paul Meyer, Eugene Scoville, Goran Jaelminger, Marianne Rudberg-Tamm, Tian-Seng Toh
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Patent number: 6110519Abstract: A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.Type: GrantFiled: December 28, 1998Date of Patent: August 29, 2000Assignee: Nestec S.A.Inventors: Philipp Paul Meyer, Eugene Scoville, Goran Jaelminger
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Patent number: 5089281Abstract: A quick-cooking rice product is prepared by first cooking rice at substantially atmospheric pressure in an amount of water at least sufficient to hydrate the rice to a moisture content of from about 60% to 75% by weight and at a temperature of about 90.degree. C. to 100.degree. C. for from about 1 min to 10 mins for hydrating the rice to a moisture content of from about 30% to 60% by weight. The water cooked rice then is steam pressure cooked in water with agitation at a pressure of from about 250 mm Hg to about 2500 mm Hg above atmospheric pressure for from about 1 min to 50 mins for further hydrating and gelatinizing the rice for obtaining a cooked rice which has a moisture content of from about 60% to 75% by weight and which is about 85% to 100% gelatinized. After steam pressure cooking, the pressure is gradually released for avoiding puffing the cooked rice. The cooked rice then is dried at a temperature from about 140.degree. C. to 205.degree. C.Type: GrantFiled: November 30, 1990Date of Patent: February 18, 1992Assignee: Nestec S.A.Inventors: Afif A. Baz, Jau Y. Hsu, Eugene Scoville
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Patent number: 4798730Abstract: A method for solubilizing partially extracted roasted and ground coffee in a fixed bed reactor in the absence of any added acid catalyst is disclosed. The hydrolysis is effective to achieve a soluble solids yield of about 55% to about 68% based on the original roasted and ground coffee and it effects minimal degradation of the soluble solids generated.Type: GrantFiled: June 1, 1987Date of Patent: January 17, 1989Assignee: General Foods CorporationInventors: Eugene Scoville, Evan J. Turek, Anthony Wragg, Karlina D. Cuozzo, Marshall M. Rankowitz