Patents by Inventor Durward A. Smith
Durward A. Smith 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: 10743571Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.Type: GrantFiled: January 11, 2018Date of Patent: August 18, 2020Assignee: Jimmy Ash LLCInventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Patent number: 10542769Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.Type: GrantFiled: July 28, 2014Date of Patent: January 28, 2020Assignee: JimmyAsh LLCInventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Publication number: 20180220687Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including to edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.Type: ApplicationFiled: January 11, 2018Publication date: August 9, 2018Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Patent number: 9894918Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.Type: GrantFiled: February 4, 2015Date of Patent: February 20, 2018Assignee: JimmyAsh LLCInventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Publication number: 20150150284Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.Type: ApplicationFiled: February 4, 2015Publication date: June 4, 2015Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Patent number: 8980353Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.Type: GrantFiled: October 17, 2013Date of Patent: March 17, 2015Assignee: JimmyAsh LLCInventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Patent number: 8980350Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.Type: GrantFiled: October 4, 2006Date of Patent: March 17, 2015Assignee: JimmyAsh LLCInventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Patent number: 8962054Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.Type: GrantFiled: October 15, 2013Date of Patent: February 24, 2015Assignee: JimmyAsh LLCInventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Publication number: 20140335249Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.Type: ApplicationFiled: July 28, 2014Publication date: November 13, 2014Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Patent number: 8715760Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.Type: GrantFiled: October 4, 2006Date of Patent: May 6, 2014Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Publication number: 20140057020Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.Type: ApplicationFiled: October 15, 2013Publication date: February 27, 2014Applicant: Jamshid AshourianInventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Publication number: 20140044833Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.Type: ApplicationFiled: October 17, 2013Publication date: February 13, 2014Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Publication number: 20100310712Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.Type: ApplicationFiled: October 4, 2006Publication date: December 9, 2010Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Publication number: 20090304865Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.Type: ApplicationFiled: October 4, 2006Publication date: December 10, 2009Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Patent number: 7247333Abstract: A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the fruit ingredient. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 8.0% of milk protein including solid milk proteins; from about 5 to about 40% of fruit ingredients including solid fruit particles; from about 0.1 to about 2.5% of cations; from about 0.01 to about 5.0% of a stabilizer, preferably pectin; and water; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 4.6, and wherein the average particle size of the solid milk protein particles ranges from about 1.38 to about 11.Type: GrantFiled: March 19, 2003Date of Patent: July 24, 2007Assignee: Pepsico Inc.Inventors: Jamshid Ashourian, Lauri J. Keeler, Durward A. Smith
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Patent number: 7241467Abstract: A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the juice and any other ingredients. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 10.0% of milk protein including solid milk proteins; from about 5 to about 98% of juice; from about 0.1 to about 2.5% of cations; and from about 0.01 to about 5.0% of a stabilizer, preferably pectin; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 6.5, and wherein the average particle size of the solid milk protein particles ranges from about 1.0 to about 22.0 micrometers.Type: GrantFiled: July 31, 2003Date of Patent: July 10, 2007Assignee: Pepsico, Inc.Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Publication number: 20040185161Abstract: A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the fruit ingredient. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 8.0% of milk protein including solid milk proteins; from about 5 to about 40% of fruit ingredients including solid fruit particles; from about 0.1 to about 2.5% of cations; from about 0.01 to about 5.0% of a stabilizer, preferably pectin; and water; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 4.6, and wherein the average particle size of the solid milk protein particles ranges from about 1.38 to about 11.Type: ApplicationFiled: March 19, 2003Publication date: September 23, 2004Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Publication number: 20040071821Abstract: A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the juice and any other ingredients. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 10.0% of milk protein including solid milk proteins; from about 5 to about 98% of juice; from about 0.1 to about 2.5% of cations; and from about 0.01 to about 5.0% of a stabilizer, preferably pectin; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 6.5, and wherein the average particle size of the solid milk protein particles ranges from about 1.0 to about 22.0 micrometers.Type: ApplicationFiled: July 31, 2003Publication date: April 15, 2004Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Patent number: 4671965Abstract: A method for the rapid removal of the peelings or outer coverings from certain food products with minimal loss of or damage to the other portions thereof, by a thermal shock treatment comprising a brief exposure of said products simultaneously to high intensity radiant heat from a vessel and high temperature, low pressure superheated steam or other fluid or gaseous medium inside the vessel.Type: GrantFiled: June 25, 1986Date of Patent: June 9, 1987Inventors: Hubert Harris, Durward A. Smith
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Patent number: 4569850Abstract: This disclosure embodies an apparatus and process for the rapid removal of outer coverings and other unedible portions from food products with minimal loss of or damage to edible portions. The process has proven to be effective in the peeling of fruit and vegetable crops, coring peppers, shelling of legume seed pods, shucking and silking corn, popping corn, skinning onions, shelling of nut crops, scaling and skinning of fish, and removal of shells from shellfish. These processes are accomplished with an apparatus which heats the surface of the product very rapidly in an atmosphere of superheated steam under elevated pressure, supplemented with radiant heat from a vessel wall, and then flashes to atmospheric pressure by instantaneous opening of the vessel cover. The result is an explosion which blows the product from the vessel and simultaneously blasts the covering from the product by violent action of highly energized moisture beneath the product covering.Type: GrantFiled: November 23, 1983Date of Patent: February 11, 1986Assignee: Auburn Research FoundationInventors: Hubert Harris, Durward A. Smith