Patents Examined by Lien Tran
  • Patent number: 9877500
    Abstract: Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise an acidulant comprising lactic acid and at least one of tartaric and citric acids, optionally other natural carboxylic acids and no phosphoric acid.
    Type: Grant
    Filed: March 14, 2007
    Date of Patent: January 30, 2018
    Assignee: CONCENTRATE MANUFACTURING COMPANY OF IRELAND
    Inventors: Thomas Lee, Pei K. Chang, Fari Talebi, Todd A. Zaniewski, Manuel Antonio Arce Garcia, Hang Chen
  • Patent number: 9226520
    Abstract: A method for producing a proanthocyanidin extract is described. The method comprises: (a) providing a volume of proanthocyanidin-containing liquid feedstock; (b) passing the proanthocyanidin-containing liquid feedstock to an ultrafiltration feed tank; (c) filtering the material in the ultrafiltration feed tank through an ultrafiltration membrane system to fractionate the material into a proanthocyanidin-reduced permeate stream and a proanthocyanidin-enriched retentate stream; (d) collecting the proanthocyanidin-reduced permeate stream; and (e) passing the proanthocyanidin-enriched retentate stream to the ultrafiltration feed tank until the volume of proanthocyanidin-containing liquid feedstock is exhausted and thereafter collecting the proanthocyanidin-enriched retentate stream.
    Type: Grant
    Filed: April 3, 2015
    Date of Patent: January 5, 2016
    Assignee: Ocean Spray Cranberries, Inc.
    Inventors: Harold L. Mantius, Lawrence E. Rose
  • Patent number: 9215889
    Abstract: Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the stevia extract and/or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.
    Type: Grant
    Filed: March 5, 2014
    Date of Patent: December 22, 2015
    Assignee: MORITA KAGAKU KOGYO CO., LTD.
    Inventors: Toyoshige Morita, Isao Fujita, Fumito Matsuura, Masaya Ota
  • Patent number: 8919242
    Abstract: A method for preparing a food liquid from a food substance contained in a single-use capsule. The method includes passing water through the substance, driving the capsule in centrifugal rotation while introducing water into the center of capsule, passing water through the substance to form a food liquid, and piercing at least one liquid delivery outlet in the capsule at least partially by the effect of the pressure rising in the capsule as a result of the centrifugation.
    Type: Grant
    Filed: August 19, 2009
    Date of Patent: December 30, 2014
    Assignee: Nestec S.A.
    Inventors: Alexandre Perentes, Christian Jarisch
  • Patent number: 8486475
    Abstract: Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ?about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.
    Type: Grant
    Filed: August 6, 2004
    Date of Patent: July 16, 2013
    Inventors: Maria Dolores-Martinez-Serna Villagran, Marko Stojanovic, David Cammiade Gruber, David Shang-Jie Chang
  • Patent number: 8425966
    Abstract: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
    Type: Grant
    Filed: September 10, 2010
    Date of Patent: April 23, 2013
    Assignee: General Mills, Inc.
    Inventors: Jeffrey L. Casper, Alan A. Oppenheimer, Braden Erickson
  • Patent number: 8414954
    Abstract: The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.
    Type: Grant
    Filed: June 7, 2005
    Date of Patent: April 9, 2013
    Assignee: General Mills, Inc.
    Inventors: Christine Nowakowski, James R. Borek
  • Patent number: 8414941
    Abstract: Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.
    Type: Grant
    Filed: December 20, 2007
    Date of Patent: April 9, 2013
    Assignee: General Mills, Inc.
    Inventor: David J. Domingues
  • Patent number: 8383173
    Abstract: A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally heated dough, a dough mixing process of mixing the thermally treated dough of the thermally treated dough making process with wheat flour, dried yeast, refined sugar, refined salt, whole milk powder, bread improver, processed butter, milk, egg, and water to form a dough mixture, and stirring the dough mixture, a deep-freezing process of dividing the dough mixture into equal-sized dough pieces and deep-freezing the divided dough pieces, a thawing process of thawing the deep-frozen dough pieces, a fermentation process of fermenting the thawed dough pieces, and a baking process of heating the fermented dough pieces.
    Type: Grant
    Filed: April 3, 2009
    Date of Patent: February 26, 2013
    Assignee: Paris Croissant Co., Ltd.
    Inventors: Myoung Gu Lee, Byung Keon Son, Jong Min Lee
  • Patent number: 8383175
    Abstract: An active ingredient delivery system and a method of making or using the same, wherein the delivery system includes an active ingredient and a carrier component of an amorphous metal salt, with the active ingredient at least partly fixed to and partly encapsulated by the carrier component. The active ingredient may be a bitter tasting polyphenol such as a flavonoid.
    Type: Grant
    Filed: December 7, 2007
    Date of Patent: February 26, 2013
    Assignee: Firmenich SA
    Inventors: Amal Elabbadi, Lahoussine Ouali
  • Patent number: 8383176
    Abstract: A method of preparing a han-burger includes the steps of: providing a dough of the han-burger; shaping a first portion of the dough to form a burger shell having a filling compartment and a top opening, and a second portion of the dough to form a burger cover having a size and shape geographically matching the top opening of the burger shell; applying heat to the burger shell and the burger cover to retain the shapes thereof; preparing a filling with predetermined ingredients and nutrition, wherein the filling is disposed in the filling compartment of the burger shell; and covering the burger cover at the top opening of the burger shell to enclose the filling within the filling compartment.
    Type: Grant
    Filed: April 17, 2009
    Date of Patent: February 26, 2013
    Inventor: Guang Hui Guan
  • Patent number: 8377493
    Abstract: A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying.
    Type: Grant
    Filed: November 4, 2010
    Date of Patent: February 19, 2013
    Assignee: Frito-Lay North America, Inc.
    Inventors: Thomas George Crosby, Geoffrey Thomas Ley, V. N. Mohan Rao, Dianne Renee Ripberger
  • Patent number: 8367143
    Abstract: Improved granola and granola products containing chocolate and their methods of preparation are provided. The methods include adding chilled chocolate containing dextrose to granola ingredients prior to the addition of a sugar binder formulated to perform as required at about 29-32° C. (85-90° F.) or colder. The methods include baking granola containing chocolate, cooling and packaging granola products such as breakfast cereals and granola bars. By using chilled chocolate and the sugar binder formulated for this method the problems of chocolate separation, smearing and off-flavors can be avoided in granola products containing chocolate.
    Type: Grant
    Filed: November 16, 2009
    Date of Patent: February 5, 2013
    Assignee: General Mills, Inc.
    Inventors: Gregory A. Clanton, Monica DeCastro
  • Patent number: 8354134
    Abstract: The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food products can then be made from the dough, using conventional commercial manufacturing equipment and processes. The blend can be used to produce food products that meet FDA requirements for fiber-related health claims. The present invention is also a method of making the high fiber blend. This method involves measuring a rheological property of the stiffening agent and the plasticizing agent. The stiffening agent and plasticizing agent are then combined, in amounts that will allow the resulting blend to provide a high level of fiber to a food product without substantially affecting the rheological properties of the dough.
    Type: Grant
    Filed: December 22, 2005
    Date of Patent: January 15, 2013
    Assignee: Cargill, Incorporated
    Inventors: William A. Atwell, Jody L. Mattsen, Jessica Earling Wellnitz
  • Patent number: 8343563
    Abstract: Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter.
    Type: Grant
    Filed: January 21, 2011
    Date of Patent: January 1, 2013
    Assignee: Cargill, Incorporated
    Inventors: Brent Preppernau, Brian Thon
  • Patent number: 8334005
    Abstract: A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.
    Type: Grant
    Filed: November 14, 2008
    Date of Patent: December 18, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Chris E. Robinson, Theodore N. Janulis, Mihaelos Nicholas Mihalos
  • Patent number: 8313788
    Abstract: A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.
    Type: Grant
    Filed: April 18, 2008
    Date of Patent: November 20, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: Jonathan L. Licker, Darrell L. Taylor, Thomas A. Trezza, Craig J. Weitz
  • Patent number: 8309153
    Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
    Type: Grant
    Filed: May 9, 2011
    Date of Patent: November 13, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, C. Y. (Eric) Wang, Kenenth Maas, Alexander Gong, Mihaelos Nicholas Mihalos
  • Patent number: 8241689
    Abstract: Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.
    Type: Grant
    Filed: September 20, 2010
    Date of Patent: August 14, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Mihaelos Nicholas Mihalos, Domenico Cassone, Zena E. Forte, Joseph Fierro, Henry Fernandes
  • Patent number: 8221810
    Abstract: Icing coated shelf stable high fiber toaster pastry product or packaged consumer food articles are provided as well as their methods of preparation comprising high levels of a soluble fiber ingredient partitioned between the shell, filling and the icing. The present articles comprise an homogeneous baked chemically leavened soluble fiber fortified pastry dough planar shell forming an interior. The fiber fortified dough includes whole grain wheat flour; salt, chemical leavening, shortening, and ?1-15% added solid powdered polydextrose and in amounts sufficient to provide a total fiber content of the dough of at least 5%. At least a portion of the chemical leavening is provided by ammonium carbonate and in amounts sufficient to provide the dough with a specific baked volume of 1.5 cc/g or greater. The filling includes a liquid soluble fiber ingredient such as polydextrose. The articles are equivalent to conventional toaster pastries in eating qualities notwithstanding their high levels of total fiber.
    Type: Grant
    Filed: October 27, 2009
    Date of Patent: July 17, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Patrick E. Allen, Dean F. Funk, Terry T. Kirihara