Patents by Inventor Maxime Jean Jerome Bilet

Maxime Jean Jerome Bilet 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).

  • Cryo-shucking of oysters
    Patent number: 8480459
    Abstract: A cryogen-blanching technique involves brief exposure of an oyster shell to a cryogen. The cryo-blanching weakens the oyster's muscles that close the bivalve tightly shut, but preserves the natural condition of the bulk of the oyster meat. The weakening of the oyster's holding muscles allows shucking the oyster meat in its fresh or natural state without damage or shell fragments.
    Type: Grant
    Filed: December 5, 2012
    Date of Patent: July 9, 2013
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, Grant Lee Crilly
  • CRYO-SHUCKING OF OYSTERS
    Publication number: 20130109285
    Abstract: A cryogen-blanching technique involves brief exposure of an oyster shell to a cryogen. The cryo-blanching weakens the oyster's muscles that close the bivalve tightly shut, but preserves the natural condition of the bulk of the oyster meat. The weakening of the oyster's holding muscles allows shucking the oyster meat in its fresh or natural state without damage or shell fragments.
    Type: Application
    Filed: November 1, 2011
    Publication date: May 2, 2013
    Inventors: Maxime Jean Jerome Bilet, Grant Lee Crilly, Nathan P. Myhrvold
  • Constructed creams based on animal fats
    Publication number: 20120121770
    Abstract: A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.
    Type: Application
    Filed: November 1, 2011
    Publication date: May 17, 2012
    Inventors: Maxime Jean Jerome Bilet, Samuel J. Fahey-Burke, Nathan P. Myhrvold
  • Constructed non-dairy creams
    Publication number: 20120121775
    Abstract: A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.
    Type: Application
    Filed: November 1, 2011
    Publication date: May 17, 2012
    Inventors: Maxime Jean Jerome Bilet, Samuel J. Fahey-Burke, Nathan P. Myhrvold
  • Food servings with cooked tender flesh and crispy skins
    Publication number: 20120082770
    Abstract: Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked.
    Type: Application
    Filed: October 4, 2010
    Publication date: April 5, 2012
    Inventors: Maxime Jean Jerome Bilet, Grant Lee Crilly, Nathan P. Myhrvold, Christopher Charles Young, M.G. Johnny Zhu
  • Crispy French fries
    Publication number: 20120070547
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Application
    Filed: August 15, 2011
    Publication date: March 22, 2012
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M.G. Johnny Zhu
  • Crispy french fries
    Publication number: 20120070539
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Application
    Filed: September 17, 2010
    Publication date: March 22, 2012
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M.G. Johnny Zhu
  • Crispy French Fries
    Publication number: 20120070548
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Application
    Filed: August 15, 2011
    Publication date: March 22, 2012
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M.G. Johnny Zhu