Patents by Inventor Pieter Berends
Pieter Berends 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: 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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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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Patent number: 11140908Abstract: A revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes.Type: GrantFiled: July 13, 2016Date of Patent: October 12, 2021Assignee: THAI UNION GROUP PUBLIC COMPANY LIMITEDInventors: Tunyawat Kasemsuwan, Pieter Berends, Jaturong Kitkumjornkun, Tongkarn Kaewthasee
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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: 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: 20190090497Abstract: A revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes.Type: ApplicationFiled: July 13, 2016Publication date: March 28, 2019Inventors: Tunyawat KASEMSUWAN, Pieter BERENDS, Jaturong KITKUMJORNKUN, Tongkarn KAEWTHASEE
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Patent number: 9506099Abstract: The invention concerns a cultured savory base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.Type: GrantFiled: July 17, 2008Date of Patent: November 29, 2016Assignee: Nestec S.A.Inventors: Stefan Palzer, David Nikolic, Pieter Berends, Thang Ho Dac, Yvette Fleury Rey, Helge Ulmer
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Patent number: 9410138Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.Type: GrantFiled: September 4, 2014Date of Patent: August 9, 2016Assignee: Nestec S.A.Inventors: Pieter Berends, Swen Rabe, Ralf Gunter Berger, Diana Linke, Nadine Eisele
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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: 9301539Abstract: A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.Type: GrantFiled: December 10, 2012Date of Patent: April 5, 2016Assignee: Nestec S.A.Inventors: Daniel Sebastian Appel, Andrea Graf, Sheldon Fernandes, Pieter Berends
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Publication number: 20150093472Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.Type: ApplicationFiled: September 4, 2014Publication date: April 2, 2015Inventors: PIETER BERENDS, SWEN RABE, RALF GUNTER BERGER, DIANA LINKE, NADINE EISELE
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Publication number: 20140342036Abstract: A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.Type: ApplicationFiled: December 10, 2012Publication date: November 20, 2014Applicant: NESTEC S.A.Inventors: Daniel Sebastian Appel, Andrea Graf, Sheldon Femandes, Pieter Berends
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Patent number: 8790728Abstract: A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.Type: GrantFiled: March 23, 2010Date of Patent: July 29, 2014Assignee: Nestec S.A.Inventors: Stephan Palzer, David Nikolic, Pieter Berends, Dac Thang Ho, Yvette Fleury Rey, Helge Ulmer, Silke Schopp, Daniel Sebastian Appel, Thomas Raab
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Publication number: 20130267683Abstract: A membrane reactor for the manufacture of plant protein hydrolysates, the membrane reactor comprising a substrate vessel adapted to provide a plant protein substrate to an enzyme source, a continuously stirred reactor comprising the enzyme source, and an ultrafiltration module comprising a membrane with a molecular cut-off wherein the membrane is adapted to allow passage of the plant protein hydrolysate while retaining the enzyme.Type: ApplicationFiled: December 21, 2011Publication date: October 10, 2013Applicant: NESTEC S.A.Inventors: Pieter Berends, Swen Rabe, Lutz Fischer, Ralf Berger, Diana Linke
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Publication number: 20130209608Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.Type: ApplicationFiled: April 6, 2011Publication date: August 15, 2013Applicant: NESTEC S.A.Inventors: Pieter Berends, Swen Rabe, Ralf Gunter Berger, Diana Linke, Nadine Eisele
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Publication number: 20120315354Abstract: The present invention concerns a taste enhancing savoury base comprising:—between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP,—naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis and wherein said base is not purified.Type: ApplicationFiled: March 23, 2010Publication date: December 13, 2012Applicant: NESTEC S.A.Inventors: Stephan Palzer, David Nikolic, Pieter Berends, Dac Thang Ho, Yvette Fleury Rey, Helge Ulmer, Silke Schopp, Daniel Sebastian Appel, Thomas Raab
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Patent number: 8191462Abstract: A beverage maker includes a boiler for containing and heating water and a normally opened thermostat having a sensing member for sensing a temperature of the water, wherein the sensing member is located at a certain distance with respect to a water inlet of the boiler. When the water is heated, and the temperature of the water exceeds a set point of the thermostat, the thermostat closes. As a result, a pumping action is started, where hot water is forced to flow out of the boiler, and where cold water is forced to flow into the boiler. When a front of the cold water reaches the sensing member of the thermostat, the thermostat is triggered to open again, and the pumping action is terminated. By means of the thermostat, the quantity of hot water that is used for the purpose of making a beverage is accurately controlled.Type: GrantFiled: June 27, 2007Date of Patent: June 5, 2012Assignee: Koninklijke Philips Electronics N.V.Inventors: Peng Chau Quah, Thewis M. Westra, Thijs De Haan, Pieter Berend Bosstad, Jean Bart Bleeker