Patents by Inventor John A. Hirschey

John A. Hirschey 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).

  • Patent number: 10306903
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Grant
    Filed: October 10, 2014
    Date of Patent: June 4, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
  • Patent number: 10258057
    Abstract: Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.
    Type: Grant
    Filed: August 23, 2012
    Date of Patent: April 16, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Kathryn J. Horan, Chad Galer, Paul V. Gass, Aaron Steven Handrick, John A. Hirschey, Brian E. LeVine, Divya S. Reddy, Carolyn J. Trinka
  • Publication number: 20170311634
    Abstract: Provided herein are a microwave retort system and a process for heating food products using a microwave retort system, such as to pasteurization and/or sterilization temperatures. Food product formulated for treatment in microwave retort processes are also provided. In one aspect, the microwave retort system includes a microwave zone having one or more microwave temperature sections in which a liquid medium is maintained at a temperature below sterilization temperatures during the microwaving process. The processes and systems described herein heat the products to pasteurization or sterilization temperatures while preventing the products, including outer surfaces, reaching a temperature greater than 135° F.
    Type: Application
    Filed: July 11, 2017
    Publication date: November 2, 2017
    Inventors: Harold Dail Kimrey, JR., John A. Hirschey, Michele L. Reeve, John M. Cassel, Lisa J. Brejcha, James David Legan, Lea Michele Mohr
  • Publication number: 20170245528
    Abstract: Provided herein are a microwave retort system and a process for heating food products using a microwave retort system, such as to pasteurization and/or sterilization temperatures. Food product formulated for treatment in microwave retort processes are also provided. In one aspect, the microwave retort system includes a microwave zone having one or more microwave temperature sections in which a liquid medium is maintained at a temperature below sterilization temperatures during the microwaving process. The processes and systems described herein heat the products to pasteurization or sterilization temperatures while preventing the products, including outer surfaces, reaching a temperature greater than 135 F.
    Type: Application
    Filed: September 17, 2015
    Publication date: August 31, 2017
    Inventors: John A. Hirschey, Michele L. Reeve, John M. Cassel, Lisa J. Brejcha, James David Legan, Lea Michele Mohr
  • Publication number: 20150024091
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Application
    Filed: October 10, 2014
    Publication date: January 22, 2015
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. Levine, Carolyn J. Trinka
  • Patent number: 8920863
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Grant
    Filed: April 1, 2011
    Date of Patent: December 30, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
  • Publication number: 20130052325
    Abstract: Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.
    Type: Application
    Filed: August 23, 2012
    Publication date: February 28, 2013
    Inventors: Kathryn J. Horan, Chad Galer, Paul V. Gass, Aaron Steven Handrick, John A. Hirschey, Brian E. LeVine, Divya S. Reddy, Carolyn J. Trinka
  • Publication number: 20110244105
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Application
    Filed: April 1, 2011
    Publication date: October 6, 2011
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
  • Patent number: 5154942
    Abstract: An aerated reduced-fat creme and process for its production is disclosed which is suitable as a filling for baked goods such as snack cakes. The process comprises blending a starch composition containing sugar and a pregelantinized instant starch with an aqueous syrup to form a substantially smooth paste. Water is then added to hydrate the starch followed by the addition of a vegetable shortening, and an emulsifier combination comprising a polyglycerol ester and an alkali stearoyl lactylate and sugar. This mixture is then blended and aerated to provide a product with a smooth, homogeneous appearance and creamy texture.
    Type: Grant
    Filed: April 11, 1991
    Date of Patent: October 13, 1992
    Assignee: Continental Baking Company
    Inventors: John A. Hirschey, Lynn F. Ragan