Patents by Inventor Bradley J. Swenson

Bradley J. Swenson 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).

  • Cooked bean product having reduced solids content and improved viscosity
    Patent number: 6602539
    Abstract: The present invention provides compositions which have reduced amounts of solids for preparing cooked leguminous food products. During preparation of the food products, the compositions have a hot viscosity sufficiently low enough to facilitate mechanical pumping and other processing of the compositions. The compositions include a starch component in an amount effective for providing the hot viscosity of the compositions as well as a final viscosity of the cooked leguminous food product such that the food product has an enhanced consistency and texture. The compositions are prepared by processing legumes for cooking, blending the starch component and water with the legumes to provide a composition having a predetermined amount of legumes, heating the composition to provide a cooked legume composition, and processing the composition further to provide a containerized cooked food product. The compositions are particularly suited for preparation of a cooked refried bean product.
    Type: Grant
    Filed: May 10, 2001
    Date of Patent: August 5, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Timothy A. Stubbs, Betsy O. Battle, Andrew E. McPherson, Christopher J. Mitchell, Bradley J. Swenson
  • Cooked bean product having reduced solids content and improved viscosity
    Publication number: 20020187242
    Abstract: The present invention provides compositions which have reduced amounts of solids for preparing cooked leguminous food products. During preparation of the food products, the compositions have a hot viscosity sufficiently low enough to facilitate mechanical pumping and other processing of the compositions. The compositions include a starch component in an amount effective for providing the hot viscosity of the compositions as well as a final viscosity of the cooked leguminous food product such that the food product has an enhanced consistency and texture. The compositions are prepared by processing legumes for cooking, blending the starch component and water with the legumes to provide a composition having a predetermined amount of legumes, heating the composition to provide a cooked legume composition, and processing the composition further to provide a containerized cooked food product. The compositions are particularly suited for preparation of a cooked refried bean product.
    Type: Application
    Filed: May 10, 2001
    Publication date: December 12, 2002
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Timothy A. Stubbs, Bettsye O. Battle, Andrew E. McPherson, Christopher J. Mitchell, Bradley J. Swenson