Patents by Inventor Tara H. McHugh

Tara H. McHugh 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).

  • Publication number: 20230284641
    Abstract: Fruits and vegetables are impregnated with ascorbic acid impregnation fluids during an isochoric freezing process. The ascorbic acid impregnation fluids are infused into the void pores of fruits and vegetables, without destroying cellular tissue. The infusion of ascorbic acid can prevent browning of fruits and vegetable products, increase the products' vitamin C content, and inhibit microbial growth.
    Type: Application
    Filed: March 11, 2022
    Publication date: September 14, 2023
    Inventors: TARA H. MCHUGH, CRISTINA BILBAO-SAINZ, MATTHEW J. POWELL-PALM, BORIS RUBINSKY
  • Publication number: 20220248726
    Abstract: A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.
    Type: Application
    Filed: April 25, 2022
    Publication date: August 11, 2022
    Inventors: TARA H. MCHUGH, ZHONGLI PAN, DONALD A. OLSON, MARC PFEIFFER, RODGER MORRIS
  • Patent number: 11337446
    Abstract: A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.
    Type: Grant
    Filed: June 18, 2018
    Date of Patent: May 24, 2022
    Assignees: The United States of America, as represented by The Secretary of Agriculture, Pop Oats LLC
    Inventors: Tara H. McHugh, Zhongli Pan, Donald A. Olson, Marc Pfeiffer, Rodger Morris
  • Publication number: 20210112842
    Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.
    Type: Application
    Filed: May 29, 2020
    Publication date: April 22, 2021
    Inventors: John W. KIDDER, William R. ROMIG, Amada LOBATO, Stephen C. LODDER, Tara H. MCHUGH, John S. ROBERTS
  • Patent number: 10578358
    Abstract: The system for processing brewery spent grains (BSG) includes a specific intermittent infrared (IR) heating and stirring protocol designed to produce a unique dried BSG product that can be used whole or ground up and used as a quality flour suitable for human consumption.
    Type: Grant
    Filed: March 27, 2018
    Date of Patent: March 3, 2020
    Assignees: The United States of America, as represented by the Secretary of Agriculture, Regrained, Inc.
    Inventors: Tara H. McHugh, Roberto D. Avena Bustillos, Donald A. Olson, Zhongli Pan, Daniel J. Kurzrock, Jordan L. Schwartz
  • Publication number: 20190380365
    Abstract: A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.
    Type: Application
    Filed: June 18, 2018
    Publication date: December 19, 2019
    Inventors: TARA H. MCHUGH, ZHONGLI PAN, DONALD A. OLSON, MARC PFEIFFER, RODGER MORRIS
  • Publication number: 20190301797
    Abstract: The system for processing brewery spent grains (BSG) includes a specific intermittent infrared (IR) heating and stirring protocol designed to produce a unique dried BSG product that can be used whole or ground up and used as a quality flour suitable for human consumption.
    Type: Application
    Filed: March 27, 2018
    Publication date: October 3, 2019
    Inventors: TARA H. MCHUGH, ROBERTO D. AVENA BUSTILLOS, DONALD A. OLSON, ZHONGLI PAN, DANIEL J. KURZROCK, JORDAN L. SCHWARTZ
  • Patent number: 9723851
    Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products.
    Type: Grant
    Filed: April 3, 2014
    Date of Patent: August 8, 2017
    Assignee: The United States of America as Represented by the Secretary of the Department of Agriculture
    Inventors: Zhongli Pan, Tara H. McHugh
  • Patent number: 9724376
    Abstract: The present invention provides methods of producing high quality olive leaf powders using infrared dry blanching, drying, and milling. Also provided are powders prepared by the methods of the invention. The powders can be included in various food, pharmaceutical, cosmetic, and antimicrobial compositions.
    Type: Grant
    Filed: April 15, 2015
    Date of Patent: August 8, 2017
    Assignees: The United States of America as Represented by the Secretary of the Department of Agriculture
    Inventors: Josephine Musco, Tara H. McHugh, Zhongli Pan, Roberto Avena-Bustillos
  • Publication number: 20160374373
    Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.
    Type: Application
    Filed: September 9, 2016
    Publication date: December 29, 2016
    Inventors: John W. KIDDER, William R. ROMIG, Amada LOBATO, Stephen C. LODDER, Tara H. MCHUGH, John S. ROBERTS
  • Publication number: 20160345594
    Abstract: A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient including a crunch in the absence of saturated fats. A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient and an inclusion, wherein the composition includes an amount of one or more nutrients in the composition provided by the inclusion that is greater than an amount of the one or more nutrients in the inclusion processed without a matrix. A method including forming a dough including a matrix including at least one of a carbohydrate ingredient and a protein ingredient; and energy activating the dough; and forming a composition including a crunch.
    Type: Application
    Filed: May 29, 2015
    Publication date: December 1, 2016
    Inventors: Leslie Marie Norris, Megan Alexander Fisklements, Edward Hirschberg, Zhongli Pan, Tara H. McHugh
  • Publication number: 20160150814
    Abstract: A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.
    Type: Application
    Filed: December 11, 2014
    Publication date: June 2, 2016
    Inventors: Zhongli Pan, Tara H. McHugh, James B. Valenti-Jordan, Carlos H. Masareje
  • Publication number: 20160106128
    Abstract: The present invention provides methods of producing high quality olive leaf powders using infrared dry blanching, drying, and milling. Also provided are powders prepared by the methods of the invention. The powders can be included in various food, pharmaceutical, cosmetic, and antimicrobial compositions.
    Type: Application
    Filed: April 15, 2015
    Publication date: April 21, 2016
    Inventors: Josephine Musco, Tara H. McHugh, Zhongli Pan, Roberto Avena-Bustillos
  • Publication number: 20150289551
    Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.
    Type: Application
    Filed: January 16, 2015
    Publication date: October 15, 2015
    Inventors: John W. Kidder, William R. Romig, Amada Lobato, Stephen C. Lodder, Tara H. McHugh, John S. Roberts
  • Publication number: 20150144011
    Abstract: A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.
    Type: Application
    Filed: December 11, 2014
    Publication date: May 28, 2015
    Inventors: Zhongli Pan, Tara H. McHugh, James B. Valenti-Jordan, Carlos H. Masareje
  • Patent number: 8940346
    Abstract: A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.
    Type: Grant
    Filed: May 18, 2011
    Date of Patent: January 27, 2015
    Assignees: The United States of America as represented by the Secretary of Agriculture, Del Monte Foods, Inc.
    Inventors: Zhongli Pan, Tara H. McHugh, James B. Valenti-Jordan, Carlos H. Masareje
  • Publication number: 20140308389
    Abstract: The present invention provides nutritional compositions (for example, sensorially acceptable nutritional compositions) that comprise a fruit component, a fiber component, and a micronutrient component. Also provided are methods of making and using the nutritional compositions.
    Type: Application
    Filed: September 30, 2011
    Publication date: October 16, 2014
    Applicants: CHILDREN'S HOSPITAL OAKLAND RESEARCH INSTITUTE
    Inventors: Bruce Ames, Mark Shigenaga, Michele M. Snyder, Joyce McCann, Tara H. McHugh, Danald A. Olson
  • Publication number: 20140287109
    Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products.
    Type: Application
    Filed: April 3, 2014
    Publication date: September 25, 2014
    Applicant: The United States of America as Represented by the Secretary of the Department of Agriculture
    Inventors: Zhongli Pan, Tara H. McHugh
  • Patent number: 8715763
    Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.
    Type: Grant
    Filed: October 28, 2011
    Date of Patent: May 6, 2014
    Assignee: The United States of America as Represented by the Secretary of the Department of Agriculture
    Inventors: Tara H. McHugh, Matthew D. de Bord, Carl W. Olsen
  • Publication number: 20120308695
    Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms.
    Type: Application
    Filed: August 14, 2012
    Publication date: December 6, 2012
    Applicant: Amycel, Inc.
    Inventors: John W. KIDDER, William R. ROMIG, Amada LOBATO, Stephen C. LODDER, Tara H. MCHUGH, John S. ROBERTS