Patents by Inventor Aloysius Knipper

Aloysius Knipper has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method for rapidly cooling liquid egg
    Patent number: 5670198
    Abstract: Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.
    Type: Grant
    Filed: August 10, 1995
    Date of Patent: September 23, 1997
    Inventors: David Reznik, Aloysius Knipper
  • Apparatus for rapidly cooling liquid egg
    Patent number: 5533441
    Abstract: Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.
    Type: Grant
    Filed: March 8, 1995
    Date of Patent: July 9, 1996
    Inventors: David Reznik, Aloysius Knipper
  • Method of electroheating liquid egg and product thereof
    Patent number: 5290583
    Abstract: Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.
    Type: Grant
    Filed: April 2, 1992
    Date of Patent: March 1, 1994
    Inventors: David Reznik, Aloysius Knipper
  • Process for making shredded cereals
    Patent number: 4734294
    Abstract: Shredded oat cereals having the unique shredded appearance and eating qualities of shredded wheat are obtained by the process of the present invention. White streaks in the final product, which result from uncooked grain or over-gelatinization, are eliminated by a multi-stage pressure cooking step, using different amounts of water in each stage. The multi-stage pressure cooking step avoids excessive extraction of water soluble gums and starches and is followed by a cooling step which stops further cooking, partially dehydrates the cooked grain and produces a non-sticky surface on the cooked grain. The non-sticky surface permits movement of the cooked oats through material handling equipment. No tempering of the cooked oats is required before shredding. The cooled product is dried, shredded, and baked. Whole oat groats are preferably used in the multi-stage pressure cooking step of the present invention.
    Type: Grant
    Filed: May 9, 1986
    Date of Patent: March 29, 1988
    Assignee: Nabisco Brands, Inc.
    Inventors: Albert Spiel, Aloysius Knipper
  • Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein
    Patent number: 4624856
    Abstract: Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended periods of time. A firm gel, capable of being ground, is formed from: (a) a viscous liquid, e.g., a corn syrup, (b) a gum, e.g., an alginate gum, (c) an optional humectant and dispersing agent for the gum, e.g., glycerine, (d) a calcium ion source for gelling the gum, and (e) an optional humectant and dispersing agent for the calcium ion source, e.g., propylene glycol, using high shear mixing. The ground gel is incorporated into the cookie or other dough prior to baking.
    Type: Grant
    Filed: March 15, 1985
    Date of Patent: November 25, 1986
    Assignee: Nabisco Brands, Inc.
    Inventors: Fred Vanderveer, Aloysius Knipper, Robert Straka, Alex J. Squicciarini