Patents Assigned to The J. M. Smucker Company
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Patent number: 7713568Abstract: A method for altering a coffee source component profile of a coffee source to mimic a target coffee component profile of a target coffee, wherein the coffee source and the target coffee each comprise multiple taste contributing acids.Type: GrantFiled: May 19, 2005Date of Patent: May 11, 2010Assignee: The J.M. Smucker CompanyInventors: Douglas Craig Hardesty, Jerry Douglas Young
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Publication number: 20090186174Abstract: A multilayered flexible laminate comprising: a first lamina having a inlet channel; a second lamina having a outlet channel; the first and second laminas joined to one another about an unbonded valve region having open and closed orientations; wherein the first and outlet channels are in gaseous communication when the valve region is in the open orientation.Type: ApplicationFiled: March 30, 2009Publication date: July 23, 2009Applicant: The J.M. Smucker CompanyInventor: Douglas Bruce Zeik
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Patent number: 7455870Abstract: A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.Type: GrantFiled: February 26, 2003Date of Patent: November 25, 2008Assignee: The J.M. Smucker CompanyInventors: Jonathan D. Rock, John P. Hansen
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Patent number: 7452564Abstract: A bake stable filling with a water activity of less than 0.60 comprising a matrix including a globulin protein with a dispersion of oil.Type: GrantFiled: April 8, 2003Date of Patent: November 18, 2008Assignee: The J.M. Smucker CompanyInventors: James A. Jindra, John P. Hansen, Mark S. Grucza
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Patent number: 6874409Abstract: A method of making a crustless sandwich from two slices of bread with outer crusts, the method comprising: placing a first slice of bread on a platen; forming a mass of a first food spread onto the central portion of the first slice of bread in a position spaced inwardly from a marginal area where the mass is formed with an inner lower layer with an outer rim extending upwardly from the lower layer to define a closed pocket or receptacle recess in the mass; placing a second food spread in the receptacle recess; closing the receptacle recess with a layer of the first food spread generally coextensive with the mass and supported on the outer rim of the mass to encapsulate the second food spread into a center composite food layer; placing a second slice of bread over the first slice to cover the center composite food layer; cutting the bread slices in unison in a cut pattern to remove the crusts of the slices; and, pressing the two bread slices together by force through the slices against a pressure surface on tType: GrantFiled: March 18, 2004Date of Patent: April 5, 2005Assignee: The J. M. Smucker CompanyInventors: Robert John Valenzky, Jr., Duane Nathan Eberhart
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Publication number: 20040208962Abstract: A crustless sandwich made from two slices of baked bread. The sandwich includes first and second matching crustiess bread pieces. The bread pieces have the same general outer shape defined by an outer periphery with central portions surrounded by an outer peripheral area, the bread pieces being at least partially crimped together at the outer peripheral area. A central composite food layer is positioned between the central portions of the bread pieces and spaced inwardly of the crimped outer periphery area. The composite food layer includes a first and second layer of a first food spread and a second food spread that is substantially encapsulated between the first and second layer of the first food spread. The first food spread is nutritionally enhanced.Type: ApplicationFiled: April 15, 2003Publication date: October 21, 2004Applicant: The J.M. Smucker Company, an Ohio corporationInventors: Duane Nathan Eberhart, Steven Blair Larsen
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Publication number: 20040202764Abstract: A bake stable filling with a water activity of less than 0.60 comprising a matrix including a globulin protein with a dispersion of oil.Type: ApplicationFiled: April 8, 2003Publication date: October 14, 2004Applicant: The J. M. Smucker CompanyInventors: James A. Jindra, John P. Hansen, Mark S. Grucza
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Publication number: 20040180116Abstract: A sealed crustless sandwich for providing a convenient sandwich without an outer crust which can be stored for long periods of time without a central filling from leaking outwardly. The inventive device includes a lower bread portion, an upper bread portion, an upper filling and a lower filling between the lower and upper bread portions, a center filling sealed between the upper and lower fillings, and a crimped edge along an outer perimeter of the bread portions for sealing the fillings therebetween. The upper and lower fillings are preferably comprised of peanut butter and the center filling is comprised of at least jelly. The center filling is prevented from radiating outwardly into and through the bread portions from the surrounding peanut butter.Type: ApplicationFiled: March 23, 2004Publication date: September 16, 2004Applicant: The J.M. Smucker Company, an Ohio corporationInventors: Len C. Kretchman, David Geske
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Publication number: 20040180115Abstract: A method of making a crustless sandwich from two slices of bread with outer crusts, the method comprising: placing a first slice of bread on a platen; forming a mass of a first food spread onto the central portion of the first slice of bread in a position spaced inwardly from a marginal area where the mass is formed with an inner lower layer with an outer rim extending upwardly from the lower layer to define a closed pocket or receptacle recess in the mass; placing a second food spread in the receptacle recess; closing the receptacle recess with a layer of the first food spread generally coextensive with the mass and supported on the outer rim of the mass to encapsulate the second food spread into a center composite food layer; placing a second slice of bread over the first slice to cover the center composite food layer; cutting the bread slices in unison in a cut pattern to remove the crusts of the slices; and, pressing the two bread slices together by force through the slices against a pressure surface on tType: ApplicationFiled: March 18, 2004Publication date: September 16, 2004Applicant: The J.M. Smucker Company, an Ohio corporationInventors: Robert John Valenzky, Duane Nathan Eberhart
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Patent number: 6770316Abstract: A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding agent during the formation of the filling.Type: GrantFiled: December 20, 2002Date of Patent: August 3, 2004Assignee: The J.M. Smucker CompanyInventors: James A. Jindra, John P. Hansen
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Patent number: 6756070Abstract: An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a matrix with the peanut particles and peanut oil to inhibit or prevent the settling of the peanut particles from the peanut oil. The natural stabilizer includes natural, unmodified fatty acids and less than 2 weight percent water.Type: GrantFiled: May 30, 2000Date of Patent: June 29, 2004Assignee: The J.M. Smucker CompanyInventor: Christopher J. Milley
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Patent number: 6706306Abstract: A cold process method for forming a pumpable, bake stable, pectin based food paste involving providing a liquid component containing solubilized pectin and a food ingredient, providing a dry component containing a gelling agent for the pectin, dry acid and buffer salt, selecting the particle size of the acid and salt to delay gelling by a desired time, rapidly blending the dry component into the liquid component for a time less than the desired time; and, transporting the blended components to a container where it gels into the food paste.Type: GrantFiled: May 1, 2002Date of Patent: March 16, 2004Assignee: The J. M. Smucker CompanyInventors: James A. Jindra, John P. Hansen
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Patent number: 6703064Abstract: An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a matrix with the peanut particles and peanut oil to inhibit or prevent the settling of the peanut particles from the peanut oil. The natural stabilizer includes natural, unmodified fatty acids and less than 2 weight percent water.Type: GrantFiled: March 20, 2002Date of Patent: March 9, 2004Assignee: The J. M. Smucker CompanyInventor: Christopher J. Milley
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Publication number: 20030207015Abstract: A cold process method for forming a pumpable, bake stable, pectin based food paste involving providing a liquid component containing solubilized pectin and a food ingredient, providing a dry component containing a gelling agent for the pectin, dry acid and buffer salt, selecting the particle size of the acid and salt to delay gelling by a desired time, rapidly blending the dry component into the liquid component for a time less than the desired time; and, transporting the blended components to a container where it gels into the food paste.Type: ApplicationFiled: May 1, 2002Publication date: November 6, 2003Applicant: The J. M. Smucker CompanyInventors: James A. Jindra, John P. Hansen
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Publication number: 20030161928Abstract: A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.Type: ApplicationFiled: February 26, 2003Publication date: August 28, 2003Applicant: The J.M. Smucker Company, a corporation of OhioInventors: Jonathan D. Rock, John P. Hansen
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Publication number: 20030138525Abstract: A frozen sandwich for commercial sales comprising a first portion of bread cut from a first slice of crusted bread. This first portion has an outer surface, a given periphery and a center area surrounded by a marginal area. A layer of unmelted solid cheese is deposited on the center area and is spaced inwardly from the marginal area. A second portion of bread cut from a second slice of crusted bread and overlying the first portion and the layer of cheese has an outer surface, a periphery generally matching the periphery of the first portion and a marginal area generally matching and coextensive with the marginal area of the first portion. The marginal areas are smashed together sufficiently to form a seal generally matching the peripheries of the bread portions. The surfaces of the bread portions are heat scorched to transform a thin skin of the portions into toasted bread.Type: ApplicationFiled: February 3, 2003Publication date: July 24, 2003Applicant: The J.M. Smucker Company, an Ohio corporationInventors: Robert John Valenzky, Duane Nathan Eberhart
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Patent number: D614488Type: GrantFiled: June 23, 2009Date of Patent: April 27, 2010Assignee: The J.M. Smucker CompanyInventors: Jason Kallenbach, Rebecca Hostetler, Phillip M. Rosegrant, John Wisniewski, Christopher Danks
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Patent number: D627637Type: GrantFiled: April 22, 2010Date of Patent: November 23, 2010Assignee: The J.M. Smucker CompanyInventors: Jason Kallenbach, Phillip M. Rosegrant
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Patent number: D650286Type: GrantFiled: January 7, 2011Date of Patent: December 13, 2011Assignee: The J. M. Smucker CompanyInventors: Eric Brian MacLean, Jason Robert Kallenbach, Jonathan Edward Rathbone, Stacy Alycia Thomas Castro
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Patent number: D655166Type: GrantFiled: November 2, 2010Date of Patent: March 6, 2012Assignee: The J. M. Smucker CompanyInventors: Dale Steven Arand, Gregory Peter Dalea, Kathleen Mary Elsen, Darin Michael Pugne, Jonathan Edward Rathbone