Patents by Inventor Goran Jaelminger

Goran Jaelminger 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).

  • Fully cooked, shelf stable or frozen noodles
    Patent number: 6242032
    Abstract: A fully cooked, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.
    Type: Grant
    Filed: June 1, 2000
    Date of Patent: June 5, 2001
    Assignee: Nestac S.A.
    Inventors: Philipp Paul Meyer, Eugene Scoville, Göran Jaelminger
  • Process for manufacturing a pasta product
    Patent number: 6203840
    Abstract: Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising a cooked or pre-cooked pasta having a dry-matter content of from about 30 to 45 percent by weight, an acid, and an oil. A process for manufacturing a full-moisture, shelf-stable pasta product, which comprises preparing a mixture having a dry-matter content of 60 to 75 weight percent and comprising a cereal flour or semolina and added water, forming a portioned pasta product, blanching the pasta product, dipping the blanched pasta product into acidified water at ambient temperature, and packaging the pasta product.
    Type: Grant
    Filed: March 26, 1999
    Date of Patent: March 20, 2001
    Assignee: Nestec S.A.
    Inventors: Philipp Paul Meyer, Eugene Scoville, Göran Jaelminger
  • Extended shelf life noodle product and process of manufacture
    Patent number: 6187357
    Abstract: The present invention is directed to a noodle product of extended shelf life and to a method of preparing the noodle product. More specifically, the present invention includes a full moisture extended shelf life noodle product of outstanding organoleptical quality which is easily prepared with little or no further cooking by the consumer. Additionally, the present invention is directed to a manufacturing process of the noodle product which can be easily performed using conventional machinery.
    Type: Grant
    Filed: June 29, 1999
    Date of Patent: February 13, 2001
    Assignee: Nestec S.A.
    Inventors: Philipp Paul Meyer, Göran Jaelminger, Eugene Scoville
  • Full moisture shelf stable rice product
    Patent number: 6139898
    Abstract: A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5, and an oil in an amount sufficient to coat the surface of the rice.
    Type: Grant
    Filed: March 26, 1999
    Date of Patent: October 31, 2000
    Assignee: Nestec S.A.
    Inventors: Paul Philipp Meyer, Peter Jonas Halden, Goran Jaelminger, Eva Ehrenberg
  • Noodle product of the Koay Teow type
    Patent number: 6120826
    Abstract: A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.
    Type: Grant
    Filed: December 28, 1998
    Date of Patent: September 19, 2000
    Assignee: Nestec S.A.
    Inventors: Philipp Paul Meyer, Eugene Scoville, Goran Jaelminger, Marianne Rudberg-Tamm, Tian-Seng Toh
  • Process for preparing fully cooked packaged shelf stable or frozen noodles
    Patent number: 6110519
    Abstract: A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.
    Type: Grant
    Filed: December 28, 1998
    Date of Patent: August 29, 2000
    Assignee: Nestec S.A.
    Inventors: Philipp Paul Meyer, Eugene Scoville, Goran Jaelminger