Patents by Inventor Jan Karwowski

Jan Karwowski 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).

  • Publication number: 20190208808
    Abstract: A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
    Type: Application
    Filed: March 13, 2019
    Publication date: July 11, 2019
    Inventors: Jan Karwowski, Barbara E. Baumann, Supapong Siris, Vani Vemulapalli
  • Patent number: 10271571
    Abstract: A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
    Type: Grant
    Filed: June 5, 2013
    Date of Patent: April 30, 2019
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jan Karwowski, Barbara E. Baumann, Supapong Siris, Vani Vemulapalli
  • Patent number: 10264804
    Abstract: A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.
    Type: Grant
    Filed: October 19, 2010
    Date of Patent: April 23, 2019
    Assignee: Intercontinental Great Brands LLC
    Inventors: Vani Vemulapalli, Jan Karwowski, Edward C. Coleman
  • Patent number: 9820499
    Abstract: A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.
    Type: Grant
    Filed: October 12, 2012
    Date of Patent: November 21, 2017
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, Barbara E. Baumann
  • Publication number: 20150250190
    Abstract: Compositions and methods related to a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture; and a baked fat-based component in direct contact with the baked dough-based component, having a second fat concentration that is higher than the first fat concentration, the baked fat-based component having a soft texture; wherein the foodstuff exhibits a dual texture comprising a crispy texture of the dough-based component and a soft texture of the fat-based component, and wherein the dual texture is maintained throughout the shelf life of the foodstuff.
    Type: Application
    Filed: November 4, 2013
    Publication date: September 10, 2015
    Applicant: Intercontinental Great Brands LLC
    Inventors: Vani Vemulapalli, Jan Karwowski, Edward C. Coleman
  • Patent number: 9078467
    Abstract: Process for making crunchy flavorful nut products comprising contacting raw nuts with a water source effective to moisten the nuts without immersing the nuts in the water source, and roasting the moistened nuts. The nut products are crunchy and retain nut flavor when processed in this manner.
    Type: Grant
    Filed: July 7, 2006
    Date of Patent: July 14, 2015
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Theresa R. Cea, Jan Karwowski, Chen Y. Wang, Don C. Winfrey
  • Publication number: 20150132444
    Abstract: A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
    Type: Application
    Filed: June 5, 2013
    Publication date: May 14, 2015
    Inventors: Jan Karwowski, Barbara E. Baumann, Supapong Siris, Vani Vemulapalli
  • Patent number: 8916224
    Abstract: Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.
    Type: Grant
    Filed: January 3, 2013
    Date of Patent: December 23, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, Marie-Michelle Girard
  • Publication number: 20140322392
    Abstract: Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when compared to the dough composition.
    Type: Application
    Filed: September 7, 2012
    Publication date: October 30, 2014
    Inventors: Meagan Caroline Haskins, Vani Vemulapalli, Jan Karwowski
  • Publication number: 20140314941
    Abstract: A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.
    Type: Application
    Filed: October 12, 2012
    Publication date: October 23, 2014
    Inventors: Jan Karwowski, Vani Vemulapalli, Barbara E. Baumann
  • Publication number: 20140272057
    Abstract: The present invention relates to a method and apparatus for producing thin, crisp shredded snacks having a substantially flat, chip-like appearance and texture. The snacks produced by the method of the present invention have characteristics of both shredded and sheeted snacks. The shredded snacks are produced by compression of a shredded laminate to avoid the fonnation of a puffed or pillowed appearance, as well as, the thick cracker-like appearance. Despite the compression, the shredded snacks exhibit a substantially uniform shredded, net-like appearance upon their surfaces and visually discernible individual shred layers. The strength of the laminate is sufficient to continuously undergo cutting, transferring, and packaging operations during mass production without tearing or breaking.
    Type: Application
    Filed: October 5, 2012
    Publication date: September 18, 2014
    Applicant: Intercontinental Great Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli
  • Patent number: 8771769
    Abstract: Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
    Type: Grant
    Filed: March 1, 2013
    Date of Patent: July 8, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Douglas A. Smyth, Heather Michelle Johnson, Emily Jane Rudolph Olson, Jan Karwowski, Chen Y. Wang, Jaime C. Ho
  • Patent number: 8586120
    Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
    Type: Grant
    Filed: May 13, 2011
    Date of Patent: November 19, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, C. Y. (Eric) Wang, Kenneth Maas, Alexander Gong, Mihaelos Nicholas Mihalos
  • Publication number: 20130295233
    Abstract: Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.
    Type: Application
    Filed: January 3, 2013
    Publication date: November 7, 2013
    Inventors: Jan Karwowski, Vani Vemulapalli, Marie-Michelle Girard
  • Publication number: 20130177680
    Abstract: Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
    Type: Application
    Filed: March 1, 2013
    Publication date: July 11, 2013
    Inventors: Douglas A. Smyth, Heather Michelle Johnson, Emily Jane Rudolph, Jan Karwowski, Chen Y. Wang, Jaime C. Ho
  • Patent number: 8435579
    Abstract: Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
    Type: Grant
    Filed: June 14, 2010
    Date of Patent: May 7, 2013
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Douglas A. Smyth, Heather Michelle Johnson, Emily Jane Rudolph, Jan Karwowski, Chen Y. Wang, Jaime C. Ho
  • Patent number: 8367142
    Abstract: Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.
    Type: Grant
    Filed: May 9, 2006
    Date of Patent: February 5, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, Marie-Michelle Girard
  • Patent number: 8309153
    Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
    Type: Grant
    Filed: May 9, 2011
    Date of Patent: November 13, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, C. Y. (Eric) Wang, Kenenth Maas, Alexander Gong, Mihaelos Nicholas Mihalos
  • Publication number: 20120164294
    Abstract: Cheese crackers or snacks having a pasta shape are produced by admixing at least one flour, cheese, and water to obtain a dough having a real cheese content of from about 5% by weight, to about 60% by weight, based upon the weight of the dough, extruding the dough at a pressure and temperature which avoid substantial gelatinization of starch and expansion of the dough. The dough is extruded through a die to obtain a shaped dough rope, which may be cut at the die into shaped dough pieces. The shaped dough pieces may be baked or fried to obtain shaped cheese crackers or snacks in the form of a pasta shape, such as a hollow, grid, helix or spiral shape. Additionally, the crackers or snacks exhibit a non-glassy crispy or crunchy, texture, and a leavened, non-puffed cell structure.
    Type: Application
    Filed: March 8, 2012
    Publication date: June 28, 2012
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Jan KARWOWSKI, Vani VEMULAPALLI
  • Publication number: 20120093995
    Abstract: A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.
    Type: Application
    Filed: October 19, 2010
    Publication date: April 19, 2012
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Vani Vemulapalli, Jan Karwowski, Edward C. Coleman