Patents by Inventor Roland Abate

Roland Abate 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).

  • Enhancing puffable food products and for production thereof
    Publication number: 20040105930
    Abstract: The present invention relates to a puffable food product suitable for puffing by microwaving, deep fat frying and hot air cooking. The puffable food product can be formed by a method of mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring or seasonings and the control of pH to improve the puffability is also disclosed.
    Type: Application
    Filed: August 11, 2003
    Publication date: June 3, 2004
    Applicants: Wynn Starr Flavors, Inc., Morii Foods Co., Ltd
    Inventors: Kazuaki Morii, Kiyoshi Morii, Simpey Kuramoto, Roland Abate
  • Enhancing puffable food products and for production thereof
    Patent number: 6645541
    Abstract: Methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking are disclosed. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring ingredients to improve the puffability is also disclosed.
    Type: Grant
    Filed: October 22, 2001
    Date of Patent: November 11, 2003
    Assignees: Wynn Starr Flavors, Inc., Morii Foods Co., Ltd.
    Inventors: Kazuaki Morii, Kiyoshi Morii, Simpey Kuramoto, Roland Abate
  • Methods of enhancing puffing and expansion of food products
    Publication number: 20030068420
    Abstract: The present invention relates to methods for producing food products having an enhanced microwaveability. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.
    Type: Application
    Filed: September 20, 2002
    Publication date: April 10, 2003
    Inventors: Kazuaki Morii, Kiyoshi Morii, Simpey Kuramoto, Roland Abate
  • Methods of enhancing puffing and expansion of food products
    Patent number: 6461660
    Abstract: Methods for producing food products having an enhanced microwaveability are disclosed. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.
    Type: Grant
    Filed: March 20, 2001
    Date of Patent: October 8, 2002
    Assignees: Wynn Starr Flavors, Inc., Morii Foods Co., Ltd.
    Inventors: Kazuaki Morii, Kiyoshi Morii, Simpey Kuramoto, Roland Abate
  • Enhancing puffable food products and for production thereof
    Publication number: 20020132033
    Abstract: The present invention relates to methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch , forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring ingredients to improve the puffability is also disclosed.
    Type: Application
    Filed: October 22, 2001
    Publication date: September 19, 2002
    Inventors: Kazuaki Morii, Kiyoshi Morii, Simpey Kuramoto, Roland Abate
  • Methods of enhancing puffing and expansion of food products
    Publication number: 20020058093
    Abstract: The present invention relates to methods for producing food products having an enhanced microwaveability. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.
    Type: Application
    Filed: March 20, 2001
    Publication date: May 16, 2002
    Inventors: Kazuaki Morii, Kiyoshi Morii, Simpey Kuramoto, Roland Abate