Patents by Inventor Robert E. Schara
Robert E. Schara 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: 4972995Abstract: A two-fluid nozzle for atomizing an aqueous slurry includes a core member which will provide an atomized, cone-shaped spray of slurry droplets and an annular manifold which will provide a circular pattern of injected steam around the atomized slurry. The core member extends below the steam injection orifices and the bottom of the core is extended in diameter to form a concave groove and a lower lip which will disrupt the flow of steam from the injection orifices. A nozzle cap surrounds the slurry atomization and steam injection orifices.Type: GrantFiled: February 1, 1989Date of Patent: November 27, 1990Assignee: Kraft General Foods, Inc.Inventors: Robert E. Schara, Jay H. Katcher
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Patent number: 4944955Abstract: A dry cooked pudding mix which can be prepared in a microwave oven without stirring during the cooking step, said mix containing sweetener, uncooked starch, spray-cooked and dried pregelatinized starch, dispersant and a cool-water soluble hydrocolloid gum. The pregelatinized starch has a critical particle size distribution wherein at least 30%, preferably at least 60%, by weight of the starch is retained on a 270 U.S. Standard Sieve and no more than 1% by weight is retained on an 80 U.S. Standard Sieve.Type: GrantFiled: December 7, 1988Date of Patent: July 31, 1990Assignee: Kraft General Foods, Inc.Inventors: Ivette A. Bassa, Joseph P. Destephano, Jay H. Katcher, Robert E. Schara
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Patent number: 4871398Abstract: A continuous process for producing agglomerated spray-dried, pregelatinized starch wherein two or more spray-cook nozzles are aligned in a drying tower such that their spray patterns intersect. The point of intersection is distant enough from the nozzles to avoid globbing or clumping and close enough to the nozzles so that the surface of the particles are tacky enough to effect adhesion and a build-up of agglomerates.Type: GrantFiled: December 9, 1988Date of Patent: October 3, 1989Assignee: General Foods CorporationInventors: Jay H. Katcher, John T. Mabon, Jennifer W. Matherly, Lawrence T. McCarty, Robert E. Schara
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Patent number: 4847371Abstract: A high-solids, slurry of dent cornstarch is hydroxypropylated, washed, neutralized and spray-dried to produce an essentially flavor-free, pregelatinized modified cornstarch which has a viscosity building capacity equivalent to pregelatainized tapioca starch.Type: GrantFiled: October 20, 1987Date of Patent: July 11, 1989Assignee: General Foods CorporationInventors: Robert E. Schara, Jay H. Katcher
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Patent number: 4761186Abstract: Aqueous slurries of physically and/or chemically modified starch solids, having high starch solids levels, are purified by means of ultrafiltration. An ultrafiltration system is started by circulating water and then the modified starch slurry is added to raise the starch solids level of the stream fed to the ultrafiltration unit to between 20 and 32% by weight. Water is added to the ultrafiltration system, preferably at the same rate at which water is removed from the system in the permeate. After the desired level of purification is achieved the slurry is concentrated to above 35% and then dried.Type: GrantFiled: August 18, 1986Date of Patent: August 2, 1988Assignee: General Foods CorporationInventors: Robert E. Schara, Jay H. Katcher
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Patent number: 4371556Abstract: The object of the invention is to improve the palatability of soy-containing dog foods.It is difficult to make foods which are both low in cost and palatable to dogs. Soybeans provide a range of economical proteinaceous materials and are widely used in dog foods. When made under normal processing conditions, these soy-containing dog foods are less palatable than is desired. The present invention improves these foods by selectively treating the soybean proteinaceous material to improve its contribution to the overall palatability of the dog food, thereby improving the overall product palatability. According to a preferred aspect of the invention, soybeans are selectively treated by roasting followed by quenching with a fat, such as soybean oil, added in an amount of about 2 to 15% of the weight of the soybeans.Type: GrantFiled: September 30, 1980Date of Patent: February 1, 1983Assignee: General Foods CorporationInventors: Esra Pitchon, Robert E. Schara, William P. Citarella, Joseph Giacone, Frederick A. Zobel
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Patent number: 4298624Abstract: A shelf-stable intermediate moisture food with a water content of about 15 to 50% and with water soluble solutes in an amount to provide bacteriostasis is protected against the infestation and reproduction of mites by incorporation of a material selected from the group consisting of fatty acids containing carbon atoms from C.sub.4 to C.sub.10, fatty acid amides containing carbon atoms from C.sub.3 to C.sub.10, fatty acid esters containing carbon atoms from C.sub.3 to C.sub.10, fatty acid salts containing carbon atoms from C.sub.3 to C.sub.10, propionic acid and mixtures thereof with the propionic acid being employed only in conjunction with the fatty acid, amide, ester or salt.Type: GrantFiled: July 20, 1977Date of Patent: November 3, 1981Assignee: General Foods Corp.Inventors: Jeffrey S. Mehring, Ronald J. Sayen, Robert E. Schara, Charles T. Stocker, Juan G. Rodriguez
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Patent number: 4212894Abstract: Disclosed is an improved process for preparing shelf-stable, intermediate-moisture pet foods. The process provides a new meat storage unit operation wherein the meats are ground, slurried in flowable form in a preservative solution, and stored in slurry form. The preservative system will preferably comprise the liquid preservatives employed in the final pet food product. According to the best mode, ground raw meat is slurried with a solution containing propylene glycol, sodium chloride, potassium sorbate and phosphoric acid to achieve a slurry pH of from 4.8 to 5.5. The slurry is stored at a temperature of between 30.degree. and 60.degree. C. The new unit operation of storing meats eliminates the labor, energy and capital intensive storage of meats in frozen or refrigerated form.Type: GrantFiled: October 18, 1978Date of Patent: July 15, 1980Assignee: General Foods CorporationInventors: Roger W. Franzen, Jr., Charles J. Cante, Joseph J. Griffin, Robert E. Schara, Charles T. Stocker
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Patent number: 4191781Abstract: The palatability of dog foods is increased by incorporating therein effective amounts of ammoniated glycyrrhizin.Type: GrantFiled: September 30, 1977Date of Patent: March 4, 1980Assignee: General Foods CorporationInventors: Robert E. Schara, Larry E. Keenberg, Andrew Makar
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Patent number: 4104406Abstract: A dry particulate porous expanded animal food is disclosed comprised of chunks or kibs of a mixture of farinaceous and proteinaceous ingredients. The kibs are then coated with a fat/dextrin material emulsion. The product is characterized by its improved ability to resist rapid extensive hydration when liquid is added and hence remain crispy in liquid for substantial periods of time. The product is also of improved palatability and appeal to pets.Type: GrantFiled: December 13, 1974Date of Patent: August 1, 1978Assignee: General Foods CorporationInventors: William G. Stringer, Robert E. Schara, Charles T. Stocker
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Patent number: 4104407Abstract: The present invention is concerned with the preparation of an improved expanded dry animal food composition based on farinaceous and proteinaceous constituents. Chunks or kibs of the expanded product are coated in separate layers with a first layer of dextrin material and a second exterior layer of fat. The kibs may optionally be coated with a gravy forming material such that a gravy is formed when water is added. The coating of the dextrin material serves to retard the rate of hydration when water is added such that the chunks retain their crunchy texture and structure for longer periods of time with the result that the product is of improved animal acceptance.Type: GrantFiled: November 27, 1974Date of Patent: August 1, 1978Assignee: General Foods CorporationInventors: William G. Stringer, Robert E. Schara, Charles T. Stocker
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Patent number: 3965268Abstract: An expanded edible protein product is made by extruding, preferably following heating and working of, a mix containing a proteinaceous material, a sulfur-containing organic compound, and water from a high pressure zone to a low pressure zone. The resultant product has an open, cellular structure and is an excellent meat-like substitute, convenience food and pet food ingredient, and snack item.Type: GrantFiled: March 1, 1974Date of Patent: June 22, 1976Assignee: General Foods CorporationInventors: Charles T. Stocker, Robert E. Schara, William E. Marshall, John T. Hayes, Jr., Martin Glicksman