Patents Examined by Jerry W Anderson
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Patent number: 9167834Abstract: Compositions of ruminant feed and feed components are disclosed, as well as methods for preparing oil seeds for ruminant feed. Oil seeds may be subjected to heat and an aqueous alkaline solution until the seed coat is broken, exhibiting splits, cracks, wrinkles, and deformations. Preferably, the heat is applied until the mix of seeds and alkaline solution reach between about 160-220° F. Preferably, the heat and alkaline solution treatment is maintained for between 20 and 100 minutes, in order to thoroughly “cook” the seeds, as exhibited by swelling, splitting, cracking, wrinkling and/or deforming of the seed coat. Then, the hot, wet, treated seeds may be subjected to, for example, a screw extruder or other process for mashing, macerating, or otherwise forming the treated seeds into a damp noodle or other pasty, mashed, and/or mealy material.Type: GrantFiled: January 31, 2007Date of Patent: October 27, 2015Inventor: Gary L. Rohwer
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Patent number: 9149052Abstract: The disclosure provides a simple and effective methods for sterilization of milk without degradation or loss of biologically active agents in the milk and the products produced by such methods.Type: GrantFiled: August 30, 2007Date of Patent: October 6, 2015Assignee: PROLACTA BIOSCIENCE, INC.Inventors: Elena M. Medo, Armando Montoya, Martin Lee, David Rechtman
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Patent number: 9119410Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.Type: GrantFiled: February 29, 2008Date of Patent: September 1, 2015Assignee: INTERCONTINENTAL GREAT BRANDS LLCInventors: Alan John Kino, Lynn C. Haynes, Jennette Neske, Desiree S. Derrick, Theodore N. Janulis
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Patent number: 9066530Abstract: A process for manufacturing frozen aerated confectionery products is provided, the process comprising; providing two rollers wherein each roller has a multiplicity of open cavities on its surface and wherein the rollers are aligned so that the surfaces touch; providing filling means for filling said cavities with a frozen aerated confection at a temperature higher than the temperature of the rollers; filling two cavities, one on each roller, with a frozen aerated confection having an overrun of between 10% and 130%; allowing the frozen aerated confection to expand outside its cavity; and counter-rotating the rollers so that respective cavities in the two rollers lie opposite one another and the frozen aerated confection in a cavity of the first roller is pressed against the frozen aerated confection in an opposite cavity of the second roller; characterized in that the surfaces of the rollers in which the cavities are located are conical. An apparatus for operating the process is also provided.Type: GrantFiled: June 3, 2009Date of Patent: June 30, 2015Assignee: Conopco, Inc.Inventor: Gary Norman Binley
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Patent number: 8980357Abstract: A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10° C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient.Type: GrantFiled: November 21, 2007Date of Patent: March 17, 2015Assignee: Intercontinental Great Brands LLCInventors: Thomas Philip Imison, Philip James Oxford, Stefano Ceriali, Bary Lyn Zeller
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Patent number: 8709519Abstract: A spigot for a coconut that provides easy access by consumers to the sterile coconut water within a coconut. The spigot is comprised of a conduit having a spike-tip on one end and a spout on the other with a through bore therebetween. The coconut having a partially inserted spigot is provided to the consumer whereby the consumer gains access to the sterile coconut water by pushing the partially inserted spigot to its seated position with a grommet provided as an insertion stop for the spigot. An optional air vent is provided to aid in fluid flow from the spigot.Type: GrantFiled: June 3, 2010Date of Patent: April 29, 2014Inventor: Paul dePoo
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Patent number: 8703221Abstract: The invention relates to a method for preparing food products by co-extrusion, comprising of producing the food product from a filler mass and a casing mass which is liquid prior to the co-extrusion, wherein the casing mass comprises at least collagen and alginate. The invention also relates to a food product obtained by co-extrusion, comprising a meat mass and a casing, wherein the casing comprises at least collagen and alginate.Type: GrantFiled: June 15, 2006Date of Patent: April 22, 2014Assignee: Stork Townsend B.V.Inventors: Marcus Bernard Hubert Bontjer, Martinus Wilhelmus Johannes Theodorus Kuijpers, Kasper Willem Van Den Berg
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Patent number: 8703216Abstract: Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.Type: GrantFiled: July 26, 2012Date of Patent: April 22, 2014Assignee: The Curators of the University of MissouriInventors: Gabor Forgacs, Francoise Marga, Karoly Robert Jakab
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Patent number: 8597714Abstract: One aspect of the present invention includes no sugar added dried and dessert fruits that do not contain added sugar, and moreover do not compromise the sweetness, flavor, color and texture properties of the dried and dessert fruits. Yet another aspect of the present invention includes a process for preparing no sugar added dried and dessert fruits that do not compromise the sweetness, flavor, color and texture properties of the dried and dessert fruits.Type: GrantFiled: March 17, 2006Date of Patent: December 3, 2013Assignee: Graceland Fruit, Inc.Inventors: Nirmal K. Sinha, Meena Sinha
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Patent number: 8568807Abstract: The invention relates to a method for closing the end of shirred tubular casings which comprises deshirring a terminal portion of the tubular casing in the direction of the axis of the stick, turning over the deshirred terminal portion in order to insert same inside the casing, securing the deshirred terminal portion from inside the casing, rotating the terminal portion and flattening the rotated terminal portion. This method is performed at the outlet of the shirring line (ON-LINE) as an additional phase of said operation, or it is performed away from the deshirring line (OFF-LINE) as an operation independent from the deshirring.Type: GrantFiled: March 17, 2008Date of Patent: October 29, 2013Assignee: Viscofan, S.A.Inventors: Agustin Olleta Remón, Carlos Azcárate Gallués, Carlos Longo Areso, Esteban Martinez García, Javier Jimenez Fernández, Jesus Alustiza Cumba, Jesus Ayechu Redín, Antonio Manuel Gil Ruiz, Roberto Puente Lopategui
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Patent number: 8545923Abstract: A ham product and method for production thereof described herein separate bone-in hams into smaller pieces. Accordingly, pieces of bone-in ham, even those spirally-sliced, will be available to consumers in smaller portions. Unlike conventional methods, however, the ham product provides three or four pieces of essentially equal size that each have a nearly equal meat-to-bone ratio. Furthermore, when a spiral cut ham is separated into pieces, each piece includes a portion of the femur and retains attachment of the slices to the femur so that the slices stay intact during handling and packaging and so that the pieces retain the natural shape and easy handling desired by consumers.Type: GrantFiled: November 7, 2011Date of Patent: October 1, 2013Assignee: Jonmore Investments, Inc.Inventors: Lawrence Stephan Frankman, Michael Dykes, Kelly Nelson Wright
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Patent number: 8545925Abstract: It is an object of the invention is to provide a candy composition in which a sugar alcohol is used as a main raw material and which is comparable in intensity of sweetness and quality of sweetness to sugar as well as a candy manufactured using the same. The above object can be accomplished by providing a deliciously sweet candy composition which comprises sugar alcohol as a main raw material and comprises high sweetness intensity sweetener (E), flavoring components (A) maltol and (B) furaneol as essential components, each in an effective amount, and an effective amount of at least one component selected from among flavoring components (C) cyclotene and (D) menthyl acetate.Type: GrantFiled: May 8, 2006Date of Patent: October 1, 2013Assignee: Sensei Foods Co., Ltd.Inventors: Satomi Kawamura, Hiroshi Segawa, Toshihiro Hamada
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Patent number: 8545922Abstract: A method of reducing pathogenic bacteria in the neck of poultry is provided. The method includes opening up a neck of a poultry (20) and rupturing cervical air sacs (12). The exposed, ruptured cervical air sacs are treated with an antibacterial agent, thereby reducing pathogenic bacteria.Type: GrantFiled: April 9, 2007Date of Patent: October 1, 2013Assignee: Hormel Foods CorporationInventors: David J. Mills, Michael J. Benson, Steven D. Leitch, Lachelle R Venenga
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Patent number: 8545913Abstract: Process for preparing a cornet consisting of a substantially conical wafer (22) prior to the filling of said cornet with an ice-cream; in order to preserve the crunchy nature of the wafer, the inner wall of the cornet is sprayed with liquid chocolate (23); this chocolate solidifies rapidly in order to form a coating layer for separating the wafer and the ice-cream. The process is characterized in that the inside of the cornet is sprayed with an excess quantity of chocolate to guarantee that no coating-gap zone remains on the inner wall of the wafer, the excess liquid chocolate collecting, under gravity, at the bottom tip of the corner; prior to solidification of said excess, the excess is sucked out of the cornet, subsequent solidification of the coating layer thus making it possible to establish a continuous barrier over the inner wall of the wafer.Type: GrantFiled: February 14, 2005Date of Patent: October 1, 2013Assignee: Nestec S.A.Inventors: Alain Bernard Daouse, Christian Jean Marie Mange
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Patent number: 8545918Abstract: A ham product and method for production thereof described herein separate bone-in hams into smaller pieces. Accordingly, pieces of bone-in ham, even those spirally-sliced, will be available to consumers in smaller portions. Unlike conventional methods, however, the ham product provides three or four pieces of essentially equal size that each have a nearly equal meat-to-bone ratio. Furthermore, when a spiral cut ham is separated into pieces, each piece includes a portion of the femur and retains attachment of the slices to the femur so that the slices stay intact during handling and packaging and so that the pieces retain the natural shape and easy handling desired by consumers.Type: GrantFiled: May 19, 2008Date of Patent: October 1, 2013Assignee: Jonmore Investments, Inc.Inventors: Lawrence Stephan Frankman, Michael Dykes, Kelly Nelson Wright
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Patent number: 8545920Abstract: The disclosure features human milk fortifier compositions, standardized human milk, and methods of making and using same. In one embodiment, a pasteurized human milk composition includes a human protein constituent of about 35-85 mg/mL; a human fat constituent of about 60-110 mg/mL; and a human carbohydrate constituent of about 60-140 mg/mL.Type: GrantFiled: November 29, 2007Date of Patent: October 1, 2013Assignee: Prolacta Bioscience Inc.Inventors: Elena M. Medo, Martin L. Lee, David J. Rechtman, Joseph Fournell
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Patent number: 8445048Abstract: The invention relates to a method for producing vegetable products from blanched vegetables, comprising: par frying the blanched vegetables at a par frying temperature and next applying heat and humidity for drying the vegetables.Type: GrantFiled: November 20, 2007Date of Patent: May 21, 2013Inventors: David Rogers, Michael Sahagian
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Patent number: 8367131Abstract: The invention relates to a method and an apparatus for monitoring the breaking of eggs. The eggs are fed to a plurality of egg breaking devices by means of a feeder, each egg breaking device receiving one egg at a time, whereupon the shell of each egg are broken by means of the respective egg breaking device and the contents of each egg are collected in an egg receiving device, each egg receiving device receiving the contents of only one egg in each process cycle. The remains held by each egg breaking device after the breaking of the eggshell are discharged to a waste receptacle, and the contents of the egg receiving device are discharged into one or more product receptacles. The monitoring consists in that the presence of at least one of the conditions (a) the egg is dropped, (b) eggshell is unbroken or (c) yolk membrane is broken is registered automatically, and that the presence of an abnormality in the egg-breaking is presented to an operator.Type: GrantFiled: February 23, 2006Date of Patent: February 5, 2013Assignee: Sanovo Engineering A/SInventors: Jens Kristian Kristensen, Jan Holm Holst, Martin Sørensen
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Patent number: 8357415Abstract: In pressure bonding edible layers having irregular surfaces due to the presence of aggregated substance so that the irregular surfaces face each other, an edible layer substantially free of any aggregated substance is interposed therebetween. This allows an orally administrable edible agent of aggregated substance-containing laminate film form having a multilayer structure including laminated extremely thin layers to be produced. The multilayer structure by such a pressure bonding technique can satisfy quantitative accuracy required for pharmaceutical preparations, and prevents time constraint in a drying step or the like, thereby providing a producing method with high productivity.Type: GrantFiled: May 25, 2005Date of Patent: January 22, 2013Assignee: Kyukyu Pharmaceutical Co., Ltd.Inventor: Kayo Furusawa
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Patent number: 8357410Abstract: A frozen dumpling is obtained by applying to a dumpling, a first layer of a batter, and a second layer of water or a seasoning solution, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling, and then freezing the dumpling. Tray-packed frozen dumplings are obtained by placing the dumplings on a tray, and contacting the dumplings with a first layer of batter, and a second layer of water or a seasoning solution, and freezing the dumplings, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling.Type: GrantFiled: April 18, 2006Date of Patent: January 22, 2013Assignee: Ajinomoto Frozen Foods USA, Inc.Inventor: Koichi Kunishima