Patents by Inventor Stanley H. Reesman

Stanley H. Reesman 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).

  • Process for preparing an expanded soy product
    Patent number: 4049840
    Abstract: Soy products having a reduced soy flavor are produced by blending, heating and puffing a mixture of a soy product, semolina, water and a sulfur compound.
    Type: Grant
    Filed: September 8, 1975
    Date of Patent: September 20, 1977
    Assignee: General Foods Corporation
    Inventors: Stanley H. Reesman, Charles R. Eldred
  • Expanded protein product and method of making same
    Patent number: 4031267
    Abstract: An expanded protein product is made by extruding, preferably following heating and working, a mix containing a proteinaceous material, an animal or vegetable fat, a non-proteinaceous and non-farinaceous filler, sulfur and/or a sulfur compound, and water from a high pressure zone to a low pressure zone.
    Type: Grant
    Filed: August 25, 1975
    Date of Patent: June 21, 1977
    Assignee: General Foods Corporation
    Inventors: Martin F. Berry, Stanley H. Reesman, Marvin L. Smith, Peter Van Middlesworth
  • Corn flake process and product
    Patent number: 4013802
    Abstract: Corn grits are treated in a hot, humid atmosphere prior to flaking in order to produce a cereal particle which can be readily flaked and which when toasted has a blistered surface that does not go prematurely soft in milk.
    Type: Grant
    Filed: May 21, 1975
    Date of Patent: March 22, 1977
    Assignee: General Foods Corporation
    Inventor: Stanley H. Reesman
  • Corrugated cereal flakes
    Patent number: 3998978
    Abstract: This invention relates to producing a multi-textured flake cereal by the two-step cooking of various grains followed by a flaking and corrugation of the grain pieces whereby a ribbed structure is afforded having a multiplicity of textures, the grain being particularly characterized by the addition of rice as part of a secondary cook.
    Type: Grant
    Filed: May 28, 1975
    Date of Patent: December 21, 1976
    Assignee: General Foods Corporation
    Inventors: Norman F. Lawrence, Stanley H. Reesman
  • Cereal flakes product and process
    Patent number: 3996384
    Abstract: Triticale is soaked at an elevated temperature, drained, tempered and then bumped preparatory to being cooked with added syrup, partially dried, flaked and toasted to produce a curled, crinkly, crisp breakfast cereal.
    Type: Grant
    Filed: May 28, 1975
    Date of Patent: December 7, 1976
    Assignee: General Foods Corporation
    Inventors: Stanley H. Reesman, Norman F. Lawrence