Patents by Inventor Kent Bearson
Kent Bearson 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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Publication number: 20240085120Abstract: A food product extrusion apparatus includes a heat exchanger. The heat exchanger includes a first portion with a first plurality of tubes and a first cavity located external to the first plurality of tubes. The heat exchange also includes a second portion connected to the first portion. The second portion includes a second plurality of tubes and a second cavity located external to the second plurality of tubes. The first plurality of tubes are offset from the second plurality of tubes.Type: ApplicationFiled: September 12, 2023Publication date: March 14, 2024Applicant: The Hillshire Brands CompanyInventors: Kent BEARSON, Kasia JASPER
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Patent number: 11889842Abstract: A volumetric portioning apparatus includes a valve assembly operable in a first position and a second position. The first position of the valve assembly allows a food product to flow from an input hopper through the valve assembly and into a portioning assembly. The second position allows the food product to flow from the portioning assembly, through the valve assembly and into an output receiver. The apparatus further includes an actuator coupled to the valve assembly. The actuator is operable to move the valve assembly from the first position to the second position. The apparatus further includes a knife element operable to automatically cut the food product in the valve assembly to prevent the food product from limiting movement of the valve assembly from the first position to the second position.Type: GrantFiled: April 12, 2021Date of Patent: February 6, 2024Assignee: TYSON FOODS, INC.Inventors: Kent Bearson, Taylor Malott
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Publication number: 20220361516Abstract: A method may include grinding raw whole muscle meat into a ground meat material and heating the ground meat material to cook the ground meat material into a cooked ground meat material suitable for consumption. The method may also include freezing the cooked ground meat material and mixing the frozen and cooked ground meat material with an additive comprising a starch to produce a meat mixture. The method may further include pressing the meat mixture into a formed shape and slicing the formed shape into meat portions of a predetermined size.Type: ApplicationFiled: May 13, 2021Publication date: November 17, 2022Applicant: The Hillshire Brands CompanyInventors: Kent BEARSON, Kasia ORBIK, Forrest Tyler TATE
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Publication number: 20220217985Abstract: A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1?40° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.Type: ApplicationFiled: March 28, 2022Publication date: July 14, 2022Applicant: The Hillshire Brands CompanyInventors: Kent BEARSON, Dejing FU, Frederick DORSEY, Nicholas MILLER, Liza JOHN
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Publication number: 20220167634Abstract: A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1?40° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.Type: ApplicationFiled: February 18, 2022Publication date: June 2, 2022Applicant: The Hillshire Brands CompanyInventors: Kent BEARSON, Dejing FU, Frederick DORSEY, Nicholas MILLER, Liza JOHN
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Patent number: 11304437Abstract: A method and apparatus for an extrusion horn including an inner compression chamber having an interior channel extending from an open infeed port to an open exit port, where a top inner surface of the interior channel progressively tapers down with an initial slope having an initial downward taper to a target thickness, then top inner surface abruptly steps to an increased thickness of the channel, and then progressively tapers down with a secondary slope where the secondary slope has a steeper downward taper than the slope of the initial downward taper. An apparatus and method for extruding extrudate through an extruding horn conducive for producing bacon bits and jerky.Type: GrantFiled: June 26, 2020Date of Patent: April 19, 2022Inventors: Dejing Fu, Kent Bearson, James A. Ruff
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Patent number: 11284628Abstract: A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1?40° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.Type: GrantFiled: July 24, 2020Date of Patent: March 29, 2022Assignee: THE HILLSHIRE BRANDS COMPANYInventors: Kent Bearson, Dejing Fu, Frederick Dorsey, Nicholas Miller, Liza John
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Publication number: 20210329931Abstract: A volumetric portioning apparatus includes a valve assembly operable in a first position and a second position. The first position of the valve assembly allows a food product to flow from an input hopper through the valve assembly and into a portioning assembly. The second position allows the food product to flow from the portioning assembly, through the valve assembly and into an output receiver. The apparatus further includes an actuator coupled to the valve assembly. The actuator is operable to move the valve assembly from the first position to the second position. The apparatus further includes a knife element operable to automatically cut the food product in the valve assembly to prevent the food product from limiting movement of the valve assembly from the first position to the second position.Type: ApplicationFiled: April 12, 2021Publication date: October 28, 2021Applicant: Tyson Foods, Inc.Inventors: Kent BEARSON, Taylor MALOTT
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Publication number: 20200397010Abstract: An apparatus for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2.Type: ApplicationFiled: September 3, 2020Publication date: December 24, 2020Applicant: The Hillshire Brands CompanyInventors: Kent Bearson, Dejing Fu, Frederick Dorsey, Nicholas Miller, Liza John
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Publication number: 20200367518Abstract: A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1?40° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.Type: ApplicationFiled: July 24, 2020Publication date: November 26, 2020Applicant: The Hillshire Brands CompanyInventors: Kent Bearson, Dejing Fu, Frederick Dorsey, Nicholas Miller, Liza John
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Publication number: 20190082703Abstract: A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.Type: ApplicationFiled: May 6, 2016Publication date: March 21, 2019Applicant: The Hillshire Brands CompanyInventors: Kent Bearson, Dejing Fu, Frederick Dorsey, Nicholas Miller, Liza John