Patents by Inventor Kenchu A. Tham
Kenchu A. Tham 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: 8709520Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat, such as chicken, and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, with other ingredients, such as an alginate gum, to form a dough. The wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.Type: GrantFiled: October 16, 2012Date of Patent: April 29, 2014Assignee: Big Heart Pet BrandsInventors: Robert J. Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
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Patent number: 8309157Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.Type: GrantFiled: September 27, 2007Date of Patent: November 13, 2012Assignee: Del Monte CorporationInventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
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Patent number: 8048465Abstract: A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces.Type: GrantFiled: February 3, 2009Date of Patent: November 1, 2011Assignee: Kraft Foods Global Brands LLCInventors: Kenchu A. Tham, Edward Kevin McHugh, Steven Peter Zubanas
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Publication number: 20100196571Abstract: A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces.Type: ApplicationFiled: February 3, 2009Publication date: August 5, 2010Inventors: Kenchu A. Tham, Edward Kevin McHugh, Steven Peter Zubanas
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Publication number: 20080020117Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.Type: ApplicationFiled: September 27, 2007Publication date: January 24, 2008Applicant: Delmonte CorporationInventors: Robert LOMBARD, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
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Patent number: 7282235Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.Type: GrantFiled: August 27, 2003Date of Patent: October 16, 2007Assignee: Del Monte CorporationInventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
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Publication number: 20060088634Abstract: A process for grinding low-moisture processed food in a single unit operation in a continuous, short-duration manner. Grinding may be effected without the need for moving mechanical parts. The granulated food product obtained from the grinding treatment of low-moisture processed food is functionally suitable for re-use in food production lines.Type: ApplicationFiled: October 25, 2004Publication date: April 27, 2006Applicant: Kraft Foods Holdings, Inc.Inventors: Manoj Shah, Nicole Remily, Kenchu Tham, Allan Olson, Phillip Litsas
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Publication number: 20060083834Abstract: A single-stage process for drying and grinding of wet processed food material in a single unit operation in a continuous short duration manner. The granulated food product obtained from the single-stage treatment of wet processed food is suitable for re-use in food production lines.Type: ApplicationFiled: October 14, 2004Publication date: April 20, 2006Applicant: Kraft Foods Holdings, Inc.Inventors: Manoj Shah, Maria Almendarez, Frank Cole, Sarwat Gabriel, David Makowski, Douglas Lehmann, Kenchu Tham, Allan Olson, Philip Litsas
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Publication number: 20050048189Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.Type: ApplicationFiled: August 27, 2003Publication date: March 3, 2005Inventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
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Patent number: D609878Type: GrantFiled: February 26, 2008Date of Patent: February 16, 2010Assignee: Kraft Foods Holdings, Inc.Inventors: Kenchu A. Tham, Edward Kevin McHugh, Steven Peter Zubanas, Zena A. Forte, Randy Blandine