Patents by Inventor John J. Yasosky

John J. Yasosky 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).

  • Microwaveable batter-coated dough
    Patent number: 5520937
    Abstract: A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.
    Type: Grant
    Filed: January 4, 1994
    Date of Patent: May 28, 1996
    Assignee: The Pillsbury Company
    Inventors: John J. Yasosky, Peter S. Pesheck, Lisa Levin
  • Microwaveable batter-coated, dough-enrobed foodstuff
    Patent number: 5194271
    Abstract: A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.
    Type: Grant
    Filed: September 5, 1991
    Date of Patent: March 16, 1993
    Assignee: The Pillsbury Company
    Inventor: John J. Yasosky
  • Controlling the texture of microwave brownies
    Patent number: 4940595
    Abstract: The texture of high sugar, relatively low moisture, flour based products baked in a microwave oven can be controlled by regulating the steam retention capabilities of the batter. The steam retention capabilities of the batter can be affected by the use of an emulsifier in the batter.
    Type: Grant
    Filed: September 26, 1988
    Date of Patent: July 10, 1990
    Assignee: The Pillsbury Company
    Inventors: John J. Yasosky, Patricia W. Hahn, William A. Atwell