Patents by Inventor Chris Willoughby
Chris Willoughby 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).
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Patent number: 9955720Abstract: A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.Type: GrantFiled: December 18, 2015Date of Patent: May 1, 2018Assignee: Kellogg CompanyInventors: Norbert Gimmler, Charles A. Smith, Chris Willoughby
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Publication number: 20160100623Abstract: A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.Type: ApplicationFiled: December 18, 2015Publication date: April 14, 2016Inventors: Norbert Gimmler, Charles A. Smith, Chris Willoughby
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Patent number: 9247752Abstract: A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.Type: GrantFiled: March 14, 2011Date of Patent: February 2, 2016Assignee: Kellogg CompanyInventors: Norbert Gimmler, Charles A. Smith, Chris Willoughby
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Patent number: 9113657Abstract: An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.Type: GrantFiled: December 27, 2010Date of Patent: August 25, 2015Assignee: Kellogg CompanyInventors: Chris Willoughby, Charles A. Smith, Norbert Gimmler
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Publication number: 20110177191Abstract: A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.Type: ApplicationFiled: March 14, 2011Publication date: July 21, 2011Inventors: Norbert Gimmler, Charles A. Smith, Chris Willoughby
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Publication number: 20110091594Abstract: An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.Type: ApplicationFiled: December 27, 2010Publication date: April 21, 2011Inventors: Chris Willoughby, Charles A. Smith, Norbert Gimmler
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Patent number: 7883735Abstract: An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.Type: GrantFiled: August 6, 2007Date of Patent: February 8, 2011Assignee: Kellogg CompanyInventors: Chris Willoughby, Charles A. Smith, Norbert Gimmler
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Patent number: 7781008Abstract: Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.Type: GrantFiled: August 7, 2006Date of Patent: August 24, 2010Assignees: Kellogg Company, Graceland Fruit, Inc.Inventors: Nirmal K. Sinha, Meena Sinha, Michael N. Bauman, Chris Willoughby
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Patent number: 7767242Abstract: Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to 84.Type: GrantFiled: August 7, 2006Date of Patent: August 3, 2010Assignee: Kellogg CompanyInventors: Michael N. Bauman, Chris Willoughby, Nirmal K. Sinha, Meena Sinha
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Publication number: 20090087521Abstract: The subject invention relates to a particulate filled edible product and a method of making the particulate filled edible product. The edible product comprises an edible shell of dough that defines an enclosed cavity having a cavity volume. At least one edible food particulate is disposed within the cavity. The food particulate has a particulate volume that is less than the cavity volume and the at least one food particulate moves freely in the cavity.Type: ApplicationFiled: September 29, 2008Publication date: April 2, 2009Inventors: Michael E. Belanger, Maria Denelle Ruhlman, James G. Kincaid, Chris Willoughby
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Publication number: 20080032016Abstract: An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.Type: ApplicationFiled: August 6, 2007Publication date: February 7, 2008Inventors: Chris Willoughby, Charles A. Smith, Norbert Gimmler
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Publication number: 20070031553Abstract: Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.Type: ApplicationFiled: August 7, 2006Publication date: February 8, 2007Inventors: Nirmal Sinha, Meena Sinha, Michael Bauman, Chris Willoughby
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Publication number: 20070031552Abstract: Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to 84.Type: ApplicationFiled: August 7, 2006Publication date: February 8, 2007Inventors: Michael Bauman, Chris Willoughby, Nirmal Sinha, Meena Sinha
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Patent number: 7057577Abstract: A device for connecting an antenna to a hazardous enclosure. The device includes an intrinsically safe barrier for protection against electrical surges, and an explosion-proof device enclosure to contain the force of an explosion.Type: GrantFiled: May 13, 2004Date of Patent: June 6, 2006Assignee: Ventek LLCInventors: Chris Willoughby, Gregg Popp, Mark Peters
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Publication number: 20050153045Abstract: A method of forming an expandable food product having enhanced expandability is disclosed. In the method a cooked starchy farinaceous composition is treated by flash frying in a heated media for a period of from 1 to 15 seconds. The flash fry treatment leads to enhanced expandability, an enhanced percentage of expanded pieces, enhanced coating retention, and an enhanced high fat mouth feel to the food product. The flash fry media can be an edible oil, a paraffin, or a caustic bath of baking soda in water. The product produced has unique consumer appeal.Type: ApplicationFiled: November 22, 2004Publication date: July 14, 2005Inventors: Lamar Johnson, Chris Willoughby, Michael Bauman
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Publication number: 20050142262Abstract: A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming the cake. Preferred flash fry media include an edible oil, shortening, or paraffin at a temperature of from 145 to 205° C. Alternatively, the media can comprise a caustic bath of 1% baking soda and 99% water at a temperature of from 70 to 85° C. The pretreatment allows the formation of a puffed cereal cake with dramatically improved taste and texture. In addition, the pre-treatment permits coatings of seasonings or flavorants to adhere to the puffed cereal cake much better. The puffed cereal cake can have a desirable high fat taste with out actually being a high fat food.Type: ApplicationFiled: November 22, 2004Publication date: June 30, 2005Inventors: Lamar Johnson, Chris Willoughby, Michael Bauman
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Publication number: 20040234660Abstract: A process is disclosed for forming a high definition three-dimensional aerated confection piece. The process comprises forming a dried aerated confection and then compression molding the confection to form the high definition piece. The process permits inclusion of a wide range of materials into the molded dried aerated confection. Preferably the process uses marbits, dehydrated marshmallows, or dried meringue. The molded pieces retain excellent buoyancy in liquids such as milk and hot cocoa mixes. Preferably the molded pieces are incorporated into ready to eat cereals, hot cocoa mixes, snacks and other food products.Type: ApplicationFiled: May 13, 2004Publication date: November 25, 2004Inventors: Michael N. Bauman, Charles Gambino, Chris Willoughby
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Patent number: D493604Type: GrantFiled: December 27, 2002Date of Patent: August 3, 2004Assignee: Kellogg CompanyInventor: Chris Willoughby