Patents by Inventor Craig Bolt

Craig Bolt 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).

  • Continuous process to produce firmer processed vegetables
    Patent number: 10750755
    Abstract: A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a vegetable product transport mechanism for urging the vegetable product toward the vegetable product outlet, and at least one liquid introduction orifice for introducing a liquid. Vegetable product is continuously treated in the chamber at a temperature of from about 125° F. to about 160° F., and the liquid in the treatment chamber is maintained at a pH of from about 5 to about 7. Individual vegetable products reside in the treatment chamber for a time of from about 20 minutes to about 60 minutes. The heat-treated vegetable products are blanched in a subsequent blanching step at a temperature ranging from about 190° F. to 210° F. for a time of from about two to about 10 minutes.
    Type: Grant
    Filed: May 14, 2014
    Date of Patent: August 25, 2020
    Assignees: General Mills, Inc., Oregon Potato Company
    Inventors: Lily Leung Fee, Donald F. Steenson, Robert Erickson, Mark Stueber, Anita J Hall, Frank Tiegs, Steve Harris, Craig Bolt
  • Continuous Process to Produce Firmer Processed Vegetables
    Publication number: 20160100598
    Abstract: A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a vegetable product transport mechanism for urging the vegetable product toward the vegetable product outlet, and at least one liquid introduction orifice for introducing a liquid. Vegetable product is continuously treated in the chamber at a temperature of from about 125° F. to about 160° F., and the liquid in the treatment chamber is maintained at a pH of from about 5 to about 7. Individual vegetable products reside in the treatment chamber for a time of from about 20 minutes to about 60 minutes. The heat-treated vegetable products are blanched in a subsequent blanching step at a temperature ranging from about 190° F. to 210° F. for a time of from about two to about 10 minutes.
    Type: Application
    Filed: May 14, 2014
    Publication date: April 14, 2016
    Inventors: Lily Leung Fee, Donald F Steenson, Robert Erickson, Mark Stueber, Anita J Hall, Frank Tiegs, Steve Harris, Craig Bolt