Patents by Inventor Laurie E. Kerschner

Laurie E. Kerschner 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).

  • Sauces for retortable food products
    Patent number: 5441757
    Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.
    Type: Grant
    Filed: December 5, 1994
    Date of Patent: August 15, 1995
    Assignee: The Pillsbury Co.
    Inventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
  • Method of reducing processing time for retorted food products
    Patent number: 5405638
    Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times are reduced.
    Type: Grant
    Filed: September 10, 1992
    Date of Patent: April 11, 1995
    Assignee: Pillsbury Company
    Inventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
  • Method of producing film shelf stable food products
    Patent number: 5368877
    Abstract: A method of preparing a firm-textured shelf stable vegetable or starch-containing food product is provided. The method involves admixing vegetables or starch-containing foods with a sauce and thermally treating said mixture under pressure. The sauce has a water activity of above 0.92 and comprises, in addition to the normal ingredients of spices, flavors, and other compounds, 0.1%-24% polysaccharides by weight having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates such as maltodextrin, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times or temperatures are reduced.
    Type: Grant
    Filed: November 4, 1992
    Date of Patent: November 29, 1994
    Assignee: Pillsbury Company
    Inventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
  • Sauces for retortable food products
    Patent number: 5204135
    Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.W in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.
    Type: Grant
    Filed: January 16, 1992
    Date of Patent: April 20, 1993
    Assignee: The Pillsbury Co.
    Inventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen