Patents by Inventor Bengt L. Bengtsson

Bengt L. Bengtsson 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).

  • Process of preparing frozen fruit or vegetables
    Patent number: 4547380
    Abstract: To reduce the quantity of waste waters which must be treated in sewage farms most of the waste water which is produced in blanching and cooling stages, is eliminated. The present process comprises treating fruit or vegetables in the conventional manner up until the blanching stage, blanching them in steam and recovering a condensate, cooling them in air and preferably spraying with water or with some of the condensate, or following the air-cooling with a passage in cold water in a cooling cycle. After adding the required quantity of salt to the vegetables for example, they are frozen and their surfaces are glazed with all or some of the condensate. This process also increases the yield the prevents the loss of valuable soluble substances.
    Type: Grant
    Filed: December 1, 1983
    Date of Patent: October 15, 1985
    Assignee: Nestec S.A.
    Inventors: Bengt L. Bengtsson, Peter Lindberg
  • Blanching of mushrooms
    Patent number: 4525368
    Abstract: A process for blanching mushrooms in which mushrooms are treated with an edible frying oil at a temperature from 120.degree. C. to 220.degree. C. for a period of from 2.5 to 30 seconds and then separated from the liquid medium before being deep-frozen.
    Type: Grant
    Filed: February 15, 1984
    Date of Patent: June 25, 1985
    Assignee: Nestec S.A.
    Inventors: Bengt L. Bengtsson, Peter Palmlin, Jan Ekholm
  • Blanching process
    Patent number: 4521439
    Abstract: A process for blanching vegetables wherein the vegetables are subjected to a first blanching step for a period of from 1 to 30 seconds at a temperature from 90.degree. C. to 100.degree. C. in water or steam and then to a second blanching step for a period of from 1 to 60 minutes at a temperature from 45.degree. C. to 90.degree. C. in water. The vegetables are afterwards frozen.
    Type: Grant
    Filed: March 8, 1984
    Date of Patent: June 4, 1985
    Assignee: Nestec, S.A.
    Inventors: Bengt L. Bengtsson, Peter Palmlin, Bertil K. Saldert
  • Freezing of vegetables
    Patent number: 4461781
    Abstract: A method of freezing boiled rice or a blanched leafy vegetable in a freezer having an operating temperature from -25.degree. C. to -50.degree. C. characterized in that before entering the freezer, the unfrozen product is cooled and intimately mixed with from 20% to 80% by weight based on the weight of the mixture of already frozen free-flowing boiled rice or blanched leafy vegetable.
    Type: Grant
    Filed: May 3, 1983
    Date of Patent: July 24, 1984
    Assignee: Societe d'Assistance Technique pour Produits Nestle, S.A.
    Inventors: Yngve R. Akesson, Bengt L. Bengtsson, Lars G. Bodenaes
  • Process for preparing coated fried vegetables
    Patent number: 4272553
    Abstract: The invention is concerned with a process for the preparation of fried vegetables, particularly fried vegetables to be frozen.The process comprises coating pieces of the vegetable with a starch-containing product, blanching the coated pieces with steam and deep fat frying the coated and blanched pieces.
    Type: Grant
    Filed: June 7, 1979
    Date of Patent: June 9, 1981
    Assignee: Produits Findus S.A.
    Inventors: Bengt L. Bengtsson, Jorgen Fonskov
  • Preparation of deep-frozen leaf vegetables in granular form
    Patent number: 4220672
    Abstract: Deep-frozen comminuted leaf vegetables such as spinach are provided in particulate form and have a reduced water content.
    Type: Grant
    Filed: June 1, 1976
    Date of Patent: September 2, 1980
    Assignee: Produits Findus S.A.
    Inventors: Bengt L. Bengtsson, Sven I. W. Bosund, Bertil Hylmo