Patents by Inventor Justin A. French
Justin A. French 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: 10980244Abstract: A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.Type: GrantFiled: December 4, 2015Date of Patent: April 20, 2021Assignee: The Quaker Oats CompanyInventors: Robert E. Chatel, Yongsoo Chung, Justin A. French
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Patent number: 10975404Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: GrantFiled: May 13, 2020Date of Patent: April 13, 2021Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Publication number: 20200270661Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: ApplicationFiled: May 13, 2020Publication date: August 27, 2020Inventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Patent number: 10689678Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: GrantFiled: March 22, 2016Date of Patent: June 23, 2020Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Patent number: 10548341Abstract: A potato chip that has more oil near its outer surfaces than in its interior and a unique RVA profile is disclosed. The organoleptic properties of the inventive potato chips compare favorably to known and commercially available potato chips.Type: GrantFiled: May 29, 2013Date of Patent: February 4, 2020Assignee: Frito-Lay North America, Inc.Inventors: Keith Alan Barber, Justin French, Girish Ganjyal, Christopher James Koh, Scott L. Sullivan
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Patent number: 10517431Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.Type: GrantFiled: September 2, 2014Date of Patent: December 31, 2019Assignee: FRITO-LAY NORTH AMERICA, INC.Inventors: Keith Alan Barber, Justin French, Girish Ganjyal, Christopher James Koh, Scott L. Sullivan
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Publication number: 20190159508Abstract: A food product is coated with an edible, meltable powder. Upon melting, the powder-coated food product melts into a liquid coating on the food product. The meltable powder comprises a dry component free of starch and at least one of: a sorbitol dry component; an erythritol dry component; an arabitol dry component; a xylitol dry component; a lactitol dry component; a maltitol dry component; a combination of isomalt and sorbitol; a shellac dry component free of fatty acids; a soluble fiber dry component; a fructose dry component, a trehalose dry component, a glucose dry component, a maltose dry component, and an isomaltulose dry component. The polyols when present are free of polysaccharides. A number of food products can be coated with one or more of the dry components, which are subsequently melted to form a coating.Type: ApplicationFiled: November 29, 2017Publication date: May 30, 2019Inventors: Jason BALLENGEE, Justin A. FRENCH, Thomas A. TREZZA
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Patent number: 10123555Abstract: A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member.Type: GrantFiled: April 19, 2013Date of Patent: November 13, 2018Assignee: Frito-Lay North America, Inc.Inventors: Sean Eichenlaub, Justin French, Christopher James Koh, Austin Kozman
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Publication number: 20170265503Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: ApplicationFiled: April 6, 2017Publication date: September 21, 2017Inventors: Yongsoo CHUNG, Ronald G. DEUTSCH, Justin FRENCH, Ursula Vanesa LAY MA, Margaret J. MILLER, Robert E. CHATEL
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Patent number: 9622500Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: GrantFiled: March 13, 2014Date of Patent: April 18, 2017Assignee: The Quaker Oats CompanyInventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa Lay Ma, Mayte Lee, Margaret J. Miller, Holly Ramage, Robert E. Chatel
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Publication number: 20170035078Abstract: A method and system for producing potato chips with widely varying organoleptic characteristics is disclosed. Whole or sliced potatoes are subjected to pulsed electric field treatment. The potato slices are par-fried to an intermediate moisture content in a first immersion fryer using hot oil at a first temperature, and then finish fried to a final moisture content in a second immersion fryer at a second oil temperature.Type: ApplicationFiled: August 4, 2015Publication date: February 9, 2017Inventors: Nicole BIGLIONE, Justin A. FRENCH, Christopher James KOH, Austin KOZMAN
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Patent number: 9510614Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: GrantFiled: March 13, 2014Date of Patent: December 6, 2016Assignee: The Quaker Oats CompanyInventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa Lay Ma, Mayte Lee, Margaret J. Miller, Holly Ramage, Robert E. Chatel
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Patent number: 9504272Abstract: Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.Type: GrantFiled: March 4, 2013Date of Patent: November 29, 2016Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, YiFang Chu, Yongsoo Chung, Justin A. French, Ursula Vanesa Lay Ma, Marianne O'Shea, Bernardus Jan-Willem Van Klinken
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Publication number: 20160198754Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: ApplicationFiled: March 22, 2016Publication date: July 14, 2016Inventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Publication number: 20160081375Abstract: A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.Type: ApplicationFiled: December 4, 2015Publication date: March 24, 2016Inventors: Robert E. CHATEL, Yongsoo CHUNG, Justin A. FRENCH
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Patent number: 9149060Abstract: Producing soluble oat flour by using enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process.Type: GrantFiled: October 22, 2013Date of Patent: October 6, 2015Assignee: THE QUAKER OAT COMPANYInventors: Robert Chatel, Yongsoo Chung, Justin French
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Patent number: 9011947Abstract: A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.Type: GrantFiled: March 15, 2013Date of Patent: April 21, 2015Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, YiFang Chu, Yongsoo Chung, Justin A. French, Marianne O'Shea, Bernadus Jan-Willem Van Klinken
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Patent number: 8945648Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.Type: GrantFiled: November 30, 2011Date of Patent: February 3, 2015Assignee: Frito-Lay North America, Inc.Inventors: Justin French, Girish Ganjyal, Christopher James Koh
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Publication number: 20140366748Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.Type: ApplicationFiled: September 2, 2014Publication date: December 18, 2014Inventors: Justin FRENCH, Girish GANJYAL, Christopher James KOH
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Publication number: 20140366747Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.Type: ApplicationFiled: September 2, 2014Publication date: December 18, 2014Inventors: Keith Alan BARBER, Justin FRENCH, Girish GANJYAL, Christopher James KOH, Scott L. SULLIVAN