Patents Represented by Attorney Robert J. Lewis
  • Patent number: 4950490
    Abstract: A taco shell with improved texture and resistance to fracture while eating is provided. A taco shell is formed from a cereal grain, for example, wheat or corn. During cooking, the shell develops a delaminated structure and is cooked sufficiently to make a rigid friable shell in the desired shape. By controlling the delaminated structure and final plasticizer content, collapse while being baked is reduced and a light, crisp, tender and reduced fracture taco shell is obtained.
    Type: Grant
    Filed: August 6, 1987
    Date of Patent: August 21, 1990
    Assignee: The Pillsbury Company
    Inventors: Katy Ghiasi, Leslie L. Skarra
  • Patent number: 4926020
    Abstract: A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. The shield layer of edible substance has properties selected in relation to the other food substance such that effective shielding is achieved which will reliably control the heating of the shielded food in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of the shield layer and the thermal masses of the shield layer and the other components, the amount of energy transmitted to the shielded food component and its final temperature can be effectively and reliably controlled.
    Type: Grant
    Filed: September 2, 1986
    Date of Patent: May 15, 1990
    Assignee: The Pillsbury Company
    Inventors: William A. Atwell, Peter S. Pesheck, Madonna M. Krawjecki, George R. Anderson
  • Patent number: 4904836
    Abstract: A microwave food package with a heater and method of manufacture are provided. The heater includes a substrate coated with a microwave lossy material having a thickness in the range of between about 0.001 cm and about 0.025 cm and an inverse penetration depth greater than about 0.01 cm.sup.-1. The layer of lossy material is preferably in liquid form when applied to the substrate and is non-liquid when used. The lossy material can have electric field loss properties alone or magnetic loss properties and combination thereof.
    Type: Grant
    Filed: May 23, 1988
    Date of Patent: February 27, 1990
    Assignee: The Pillsbury Co.
    Inventors: Charles H. Turpin, Michael R. Perry
  • Patent number: 4874917
    Abstract: A method of making a food product for heating in a microwave oven by use of a waveguide containing one or more food products therein. By the proper control through selection and/or varying certain properties of the food product and the container, controlled disposition of microwave power within the food product can be accomplished so that the food product can follow a desired time/temperature relationship and achieve a final desired temperature after exposure to microwave radiation.
    Type: Grant
    Filed: October 23, 1986
    Date of Patent: October 17, 1989
    Assignee: The Pillsbury Company
    Inventor: John R. Weimer
  • Patent number: 4842876
    Abstract: A method of heating starch-based bread-like products in a microwave oven for their reheating or cooking by the control of moisture loss, cooling rate and cooling time that toughness and firmness can be reduced relative to an equivalent product.
    Type: Grant
    Filed: June 29, 1988
    Date of Patent: June 27, 1989
    Assignee: The Pillsbury Co.
    Inventors: Kathleen H. Anderson, Matthew W. Lorence, Gwen E. DeVay
  • Patent number: 4840806
    Abstract: The present invention relates to a tomato-based sauce which is stable during frozen storage. By reducing the initial pH of the sauce to 4.2 or less and buffering the sauce and freezing, oxidative failure of the sauce can be substantially reduced. The prevention of oxidative failure reduces both color change and flavor change of the sauce with time.
    Type: Grant
    Filed: May 27, 1988
    Date of Patent: June 20, 1989
    Assignee: The Pillsbury Company
    Inventors: Roy Hyldon, Usha Bhatia
  • Patent number: 4821634
    Abstract: An apparatus that laminates dough with in-line conveyers. The laminator includes drive means which are adjustable to control the number of laminations in odd number multiples. The drive means are operably connected to multiple conveyers which provide uniform layering of the dough during lamination. The conveyers have their directions of belt movement in-line.
    Type: Grant
    Filed: March 16, 1988
    Date of Patent: April 18, 1989
    Assignee: The Pillsbury Company
    Inventor: Peter E. Swanson
  • Patent number: 4781932
    Abstract: A food shell with improved distribution quality, eating texture and resistance to breakage or fracture is provided. A food shell is formed from a cereal grain, for example, wheat or corn, and is processed to form a blistered texture during a cook step. During cooking, the shell develops a controlled delaminated texture and is cooked adequately to make an integral shell in the desired shape. After cooking a softening agent is added to the shell to soften it for delivery to consumer without breakage. By controlling the delaminated structure, the degree of cooking and the final plasticizer content, the cooked shell, if cooked further, will produce a light, crisp and tender shell.
    Type: Grant
    Filed: August 6, 1987
    Date of Patent: November 1, 1988
    Assignee: The Pillsbury Company
    Inventors: Leslie L. Skarra, James R. Evans, Annavarapu S. Murty
  • Patent number: 4767030
    Abstract: A depositor is provided for the feeding or distribution of particulate food pieces, as for example, raisins, nutmeats, etc. The depositor includes a pair of superposed screws positioned in a hopper over an outlet screen member. By oscillating rotational movement of the screws, the particulates are fed from the hopper through the screen onto a dough sheet or the like under the depositor.
    Type: Grant
    Filed: November 16, 1987
    Date of Patent: August 30, 1988
    Assignee: The Pillsbury Company
    Inventor: James A. Larson
  • Patent number: 4735811
    Abstract: An improved tortilla is provided which has increased shelf life while maintaining improved flexibility over the shelf life. The tortilla is comprised of flour, water and other plasticizing agents to provide a low moisture content product still having a high liquid content. The tortilla is cooked to completely gelatinize the starch in the interior of the tortilla. The tortilla is cooled, packaged and stored having about a ninety (90) day shelf life while maintaining sufficient flexibility to prevent appreciable cracking when folded for use.
    Type: Grant
    Filed: October 25, 1985
    Date of Patent: April 5, 1988
    Assignee: The Pillsbury Company
    Inventors: Leslie L. Skarra, Katy Ghiasi, James R. Evans, Ernst Graf
  • Patent number: 4647462
    Abstract: A frozen cauliflower product containing a concentration of sodium acid pyrophosphate (hereinafter refered to as "SAPP") of at least about 0.07% by weight, the primary purpose of which is to prevent discoloration but with the additional advantage of stabilizing the texture and also the taste properties of the frozen cauliflower pieces during frozen storage. The method for treating the cauliflower includes adding the SAPP during the preparation of the cauliflower for the freezing step of the process.
    Type: Grant
    Filed: March 20, 1985
    Date of Patent: March 3, 1987
    Assignee: The Pillsbury Company
    Inventors: Katharina A. Z. Gogins, David J. Smith
  • Patent number: 4622890
    Abstract: A dough lapper is provided which includes four conveyers, each having a separate conveyer belt. The conveyers include an infeed conveyer which feeds a second conveyer which in turn feeds a third conveyer with the first, second and third conveyers being in superposed relation and in longitudinal alignment. The fourth conveyer is positioned generally normal to the first three conveyers and is positioned below the third conveyer for receiving dough therefrom in a lapped condition. The third conveyer reciprocates back and fourth over the fourth conveyer lapping the dough onto the fourth conveyer. The first three conveyers have separate conveyer belts and are operated by drive means in association with one another to provide gentle handling of the dough and independent but coordinated operation of the three conveyers.
    Type: Grant
    Filed: September 3, 1985
    Date of Patent: November 18, 1986
    Assignee: The Pillsbury Company
    Inventor: Peter E. Swanson
  • Patent number: 4623542
    Abstract: A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss.
    Type: Grant
    Filed: February 24, 1983
    Date of Patent: November 18, 1986
    Assignee: The Pillsbury Company
    Inventors: Glenn Wallin, Diane Rosenwald, James Citti, Samuel Yong
  • Patent number: 4612198
    Abstract: A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the dough shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss.
    Type: Grant
    Filed: March 5, 1982
    Date of Patent: September 16, 1986
    Assignee: The Pillsbury Company
    Inventors: Glenn Wallin, Diane Rosenwald, James Citti, Samuel Yong
  • Patent number: 4582711
    Abstract: Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, sugar and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of starch to edible, liquid polyhydric alcohol is equal to or less than 3.95.
    Type: Grant
    Filed: July 16, 1984
    Date of Patent: April 15, 1986
    Assignee: The Pillsbury Company
    Inventor: Jack R. Durst
  • Patent number: 4542035
    Abstract: Aerated foam food products of the frozen dessert type are provided with improved stability and smoothness, thereby allowing them to be stored and distributed at 0.degree. F. (-18.degree. C.) without loss of quality. Improved stability is achieved by using a protein bridging edible multivalent cation containing electrolyte.
    Type: Grant
    Filed: March 16, 1984
    Date of Patent: September 17, 1985
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, Cynthia A. Colson, Sam Yong, John F. Clemmings
  • Patent number: 4526801
    Abstract: A refrigerated dough is provided which contains a volatilizable edible substance having a vaporization temperature of less than about 200.degree. F. and a packed specific volume of greater than about 1.25 cc/gm. The dough provides higher specific volumes upon baking. The dough is at least partially chemically leavened and is adapted for containment in a container for storage under refrigerated conditions.
    Type: Grant
    Filed: August 1, 1983
    Date of Patent: July 2, 1985
    Assignee: The Pillsbury Company
    Inventor: William A. Atwell
  • Patent number: 4511585
    Abstract: Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of starch to edible, liquid polyhydric alcohol is equal to or less than 3.95.
    Type: Grant
    Filed: May 6, 1983
    Date of Patent: April 16, 1985
    Assignee: The Pillsbury Company
    Inventor: Jack R. Durst
  • Patent number: 4456625
    Abstract: Ready-to-eat baked goods which contain a substantial portion of non-gelatinized starch, and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of flour to edible, liquid polyhydric alcohol is equal to or less than 5.6.
    Type: Grant
    Filed: June 14, 1982
    Date of Patent: June 26, 1984
    Assignee: The Pillsbury Company
    Inventor: Jack R. Durst
  • Patent number: 4446163
    Abstract: A rice or other starch based product is provided which is manufactured from either broken rice or whole rice which is first ground and then pressure-formed into rice-shaped pieces. The pressure formed pieces are then heated by exposing them to saturated steam at a super atmospheric pressure above 0.5 psig in an autoclave for a sufficient time to gelatinize a major portion of the starch. After further processing, the rice pieces can be reconstituted by a consumer for consumption.
    Type: Grant
    Filed: June 29, 1982
    Date of Patent: May 1, 1984
    Assignee: The Pillsbury Company
    Inventors: Edward L. Galle, Roy G. Hyldon, William P. Egar