Patents by Inventor Kevin J. Cully
Kevin J. Cully 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: 20230371562Abstract: Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.Type: ApplicationFiled: April 19, 2023Publication date: November 23, 2023Inventors: Kevin J Cully, Andrew Joseph Brinkmann, Ronald Lee Nash, William D. Short, Trent C. Lorraine, Jerry J. Hankins
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Patent number: 11684077Abstract: Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.Type: GrantFiled: May 26, 2021Date of Patent: June 27, 2023Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.Inventors: Kevin J Cully, Andrew Joseph Brinkmann, Ronald Lee Nash, William D Short, Trent C Lorraine, Jerry J Hankins
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Patent number: 11678673Abstract: Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.Type: GrantFiled: August 30, 2021Date of Patent: June 20, 2023Assignee: SOCIETE DES PRODUITS NESTLE S.A.Inventors: Kevin J. Cully, Pieter Berends, Gregory W Trottet
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Patent number: 11333441Abstract: Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices include a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passaged for a product to pass through the heat exchanger. The heat exchanger can be used in a system including one or more of a grinder, a mixing tank, an emulsifier device, a positive displacement pump, or a cutting device.Type: GrantFiled: March 15, 2019Date of Patent: May 17, 2022Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.Inventor: Kevin J. Cully
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Publication number: 20210386078Abstract: Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.Type: ApplicationFiled: August 30, 2021Publication date: December 16, 2021Inventors: Kevin J. Cully, Pieter Berends, Gregory W. Trottet
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Patent number: 11185082Abstract: Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.Type: GrantFiled: April 1, 2021Date of Patent: November 30, 2021Assignee: SOCIETE DES PRODUITS NESTLE S.A.Inventors: Kevin J. Cully, Pieter Berends, Gregory W Trottet
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Publication number: 20210274819Abstract: Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.Type: ApplicationFiled: May 26, 2021Publication date: September 9, 2021Inventors: Kevin J Cully, Andrew Joseph Brinkmann, Ronald Lee Nash, William D Short, Trent C Lorraine, Jerry J Hankins
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Patent number: 11064720Abstract: Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.Type: GrantFiled: September 20, 2017Date of Patent: July 20, 2021Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.Inventors: Kevin J Cully, Andrew Joseph Brinkmann, Ronald Lee Nash, William D Short, Trent C Lorraine, Jerry J Hankins
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Publication number: 20210212326Abstract: Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.Type: ApplicationFiled: April 1, 2021Publication date: July 15, 2021Inventors: Kevin J. Cully, Pieter Berends, Gregory W Trottet
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Patent number: 10993445Abstract: Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.Type: GrantFiled: September 19, 2019Date of Patent: May 4, 2021Assignee: Société des Produits Nestlé S.A.Inventors: Kevin J. Cully, Pieter Berends, Gregory W Trottet
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Publication number: 20200329735Abstract: A texturized food analogue production system includes a first heating element, a second heating element, and a pump. The pump may be configured for moving a dough into the first heating element and across the second heating element. The second heating element includes a microwave applicator. A method for heating and protein texturization of a meat or non-meat dough includes heating the dough to a first temperature in a first heating element using shear heating and heating the dough to a second temperature using microwaves emitted from a second heating element.Type: ApplicationFiled: April 6, 2020Publication date: October 22, 2020Inventors: Kevin J. Cully, Michael John Saylock
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Publication number: 20200008433Abstract: Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.Type: ApplicationFiled: September 19, 2019Publication date: January 9, 2020Inventors: Kevin J. Cully, Pieter Berends, Gregory W. Trottet
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Patent number: 10470470Abstract: Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.Type: GrantFiled: October 6, 2015Date of Patent: November 12, 2019Assignee: SOCIETE DES PRODUITS NESTLE S.A.Inventors: Kevin J. Cully, Pieter Berends, Gregory W Trottet
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Publication number: 20190212064Abstract: Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices include a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passaged for a product to pass through the heat exchanger. The heat exchanger can be used in a system including one or more of a grinder, a mixing tank, an emulsifier device, a positive displacement pump, or a cutting device.Type: ApplicationFiled: March 15, 2019Publication date: July 11, 2019Inventor: Kevin J. Cully
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Patent number: 10274260Abstract: The invention provides methods and devices for heating or cooling viscous materials such as meal emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.Type: GrantFiled: January 11, 2016Date of Patent: April 30, 2019Assignee: NESTEC SAInventor: Kevin J. Cully
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Publication number: 20180007941Abstract: Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.Type: ApplicationFiled: September 20, 2017Publication date: January 11, 2018Inventors: Kevin J. Cully, Andrew Joseph Brinkmann, Ronald Lee Nash, William D. Short, Trent C. Lorraine, Jerry J. Hankins
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Patent number: 9803932Abstract: The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.Type: GrantFiled: June 29, 2012Date of Patent: October 31, 2017Assignee: NESTEC SAInventors: Kevin J. Cully, Andrew Joseph Brinkmann, Ronald Lee Nash, William D. Short, Trent C. Lorraine, Jerry J. Hankins
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Publication number: 20160123674Abstract: The invention provides methods and devices for heating or cooling viscous materials such as meal emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.Type: ApplicationFiled: January 11, 2016Publication date: May 5, 2016Inventor: Kevin J. Cully
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Publication number: 20160100591Abstract: Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.Type: ApplicationFiled: October 6, 2015Publication date: April 14, 2016Inventors: Kevin J. Cully, Pieter Berends, Gregory W. Trottet
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Patent number: 9232814Abstract: The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.Type: GrantFiled: June 29, 2012Date of Patent: January 12, 2016Assignee: Nestec SAInventor: Kevin J. Cully