Patents Assigned to The J. M. Smucker Company
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Publication number: 20030134011Abstract: 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 17, 2003Applicant: The J.M. Smucker Company, an Ohio corporationInventors: Robert John Valenzky, Duane Nathan Eberhart
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Publication number: 20030091707Abstract: 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: ApplicationFiled: December 20, 2002Publication date: May 15, 2003Applicant: The J.M. Smucker Company, an Ohio corporationInventors: James A. Jindra, John P. Hansen
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Publication number: 20030091699Abstract: 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: December 27, 2002Publication date: May 15, 2003Applicant: The J.M. Smucker Company, an Ohio corporationInventors: Robert John Valenzky, Duane Nathan Eberhart
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Publication number: 20030064136Abstract: 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: December 9, 2002Publication date: April 3, 2003Applicant: The J.M. Smucker Company, an Ohio CorporationInventors: Len C. Kretchman, David Geske
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Patent number: 6528104Abstract: 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 27, 2000Date of Patent: March 4, 2003Assignee: The J. M. Smucker CompanyInventors: James A. Jindra, John P. Hansen
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Patent number: 6506436Abstract: 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: March 13, 2002Date of Patent: January 14, 2003Assignee: The J. M. Smucker CompanyInventors: Jonathan D. Rock, John P. Hansen
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Publication number: 20030008038Abstract: A frozen sandwich for commercial sales comprising a first portion of bread cut from a first slice of crusted bread and having an outer surface, a given periphery and a center area surrounded by a marginal area. A layer of masticated, plasticized cheese deposited on the center area of the first slice and 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 center layer of cheese. The second portion also having 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 where the marginal areas are compressed together to form a seal generally matching the peripheries of the bread portions and the outer surfaces of the bread portions are heat scorched to transform a thin skin of the cut bread portions into a toasted bread condition.Type: ApplicationFiled: June 25, 2002Publication date: January 9, 2003Applicant: The J.M. Smucker Company, an Ohio corporationInventors: Robert John Valenzky, Duane Nathan Eberhart
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Publication number: 20030008037Abstract: 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: July 5, 2001Publication date: January 9, 2003Applicant: The J.M. Smucker CompanyInventors: Robert John Valenzky, Duane Nathan Eberhart
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Publication number: 20020168459Abstract: 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: March 13, 2002Publication date: November 14, 2002Applicant: The J.M. Smucker Company, an Ohio CorporationInventors: Jonathan D. Rock, John P. Hansen
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Patent number: 6391376Abstract: 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 viscous 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: May 17, 2000Date of Patent: May 21, 2002Assignee: The J.M. Smucker CompanyInventors: John P. Hansen, Jonathan D. Rock
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Publication number: 20010016221Abstract: 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: April 30, 2001Publication date: August 23, 2001Applicant: The J.M. Smucker CompanyInventors: Len C. Kretchman, David Geske
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Publication number: 20010009685Abstract: 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: February 9, 2001Publication date: July 26, 2001Applicant: The J.M. Smucker CompanyInventors: Len C. Kretchman, David Geske
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Patent number: 6168821Abstract: An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are substantially derived from a natural grain, such as oats. The flavoring agent includes vanilla flavoring. The vanilla flavoring may be natural vanilla and/or artificial vanilla. The pH of said beverage is typically 3.7-7. The glucans are present in the beverages in amounts up to 5 gram per liter and the glucans contain a substantial amount of water soluble &bgr;-glucans. The beverage is typically a ready-to-drink beverage.Type: GrantFiled: November 12, 1999Date of Patent: January 2, 2001Assignee: The J. M. Smucker CompanyInventor: Elen Castleberry
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Patent number: 6020016Abstract: An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are substantially derived from a natural grain, such as oats. The flavoring agent includes vanilla flavoring. The vanilla flavoring may be natural vanilla and/or artificial vanilla. The pH of said beverage is typically 3.7-7. The glucans are present in the beverages in amounts up to 5 gram per liter and the glucans contain a substantial amount of water soluble .beta.-glucans. The beverage is typically a ready-to-drink beverage.Type: GrantFiled: April 1, 1998Date of Patent: February 1, 2000Assignee: The J.M. Smucker CompanyInventor: Elen Castleberry
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Patent number: 5932270Abstract: A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system including 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: July 9, 1997Date of Patent: August 3, 1999Assignee: The J. M. Smucker CompanyInventors: Jonathan D. Rock, John P. Hansen
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Patent number: 5824358Abstract: A substantially fat free, edible composition which is usable with a bakery product, such as a wafer, to provide a topping, icing or filling between two wafers, which composition is directed to the food technology that includes a substantially body of background such as physical properties and function of various constitutent components used in icings or fillings. The substantially fat free, edible composition includes essentially no added natural sugar and has the physical temperature characteristics of a generally hydrogenated fat. The composition is made up of sorbitol crystals partially dissolved by heat in water at a level of less than about 10% by weight of the composition and heated with the water for dissolution to a maximum temperature.Type: GrantFiled: November 19, 1996Date of Patent: October 20, 1998Assignee: The J. M. Smucker CompanyInventors: Douglas A. Bye, Joann Maxwell
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Patent number: 5773071Abstract: An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shortening substitute is formulated to be used in a wide variety of food products and have a 1:1 to 0.5:1 replacement value of the improved shortening substitute to oil, butter or shortening to produce high quality baked products.Type: GrantFiled: July 16, 1997Date of Patent: June 30, 1998Assignee: The J. M. Smucker CompanyInventors: Karen S. Gaither, Rhonda W. Reitz
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Patent number: 5688548Abstract: An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shortening substitute is formulated to be used in a wide variety of food products and have a 1:1 to 0.5:1 replacement value of the improved shortening substitute to oil, butter or shortening to produce high quality baked products.Type: GrantFiled: August 15, 1996Date of Patent: November 18, 1997Assignee: The J. M. Smucker CompanyInventors: Karen S. Gaither, Rhonda W. Reitz
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Patent number: 5554406Abstract: A congealed fruit confection with a high fruit intensity comprising a mixture of a fruit concentrate, natural sweeteners, a softening agent, a humectant, water and pectin of over 1.0% by weight of the mixture where the mixture is congealed in molding material to reduce the water of the mixture to provide a water activity of substantially less than about 0.40.Type: GrantFiled: March 28, 1994Date of Patent: September 10, 1996Assignee: The J. M. Smucker CompanyInventors: David J. Muenz, Harold J. Hochstetler
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Patent number: 5503863Abstract: Non-fat food including fruit spreads, bakery fillings, flavored syrups, fruit and vegetable juices, pie glazes and fillings, yogurt fillings and salsa, for example, are prepared by incorporating a pectin, starch, cellulose, or protein based fat mimetic, or mixtures thereof, into a recipe therefor as an additional ingredient.Type: GrantFiled: June 7, 1995Date of Patent: April 2, 1996Assignee: The J. M. Smucker CompanyInventors: Charles H. Brain, Karen S. Gaither, David J. Muenz