Patents by Inventor Theodore N. Janulis
Theodore N. Janulis 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: 11234443Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.Type: GrantFiled: March 4, 2020Date of Patent: February 1, 2022Assignee: Intercontinental Great Brands, LLCInventors: Mihaelos N. Mihalos, Theodore N. Janulis, Alan John Kino, Kenchu Antonio Tham
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Patent number: 11197481Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.Type: GrantFiled: December 12, 2013Date of Patent: December 14, 2021Assignee: INTERCONTINENTAL GREAT BRANDSInventors: Mihaelos N. Mihalos, Theodore N. Janulis, Alan John Kino, Kenchu Antonio Tham
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Publication number: 20200196616Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.Type: ApplicationFiled: March 4, 2020Publication date: June 25, 2020Applicant: Intercontinental Great Brands LLCInventors: Mihaelos N. Mihalos, JR., Theodore N. Janulis, Alan John Kino, Kenchu Antonio Tham
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Patent number: 9339041Abstract: A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.Type: GrantFiled: March 28, 2013Date of Patent: May 17, 2016Assignee: INTERCONTINENTAL GREAT BRANDS LLCInventors: Srinivas Vangeepuram, Mihaelos Nicholas Mihalos, Theodore N. Janulis
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Publication number: 20150305350Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.Type: ApplicationFiled: December 12, 2013Publication date: October 29, 2015Applicant: INTERCONTINENTAL GREAT BRANDS, LLCInventors: Mihaelos N. Mihalos, Theodore N. Janulis, Alan John Kino, Kenchu Antonio Tham
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Patent number: 9119410Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.Type: GrantFiled: February 29, 2008Date of Patent: September 1, 2015Assignee: INTERCONTINENTAL GREAT BRANDS LLCInventors: Alan John Kino, Lynn C. Haynes, Jennette Neske, Desiree S. Derrick, Theodore N. Janulis
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Patent number: 8431172Abstract: A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.Type: GrantFiled: July 31, 2008Date of Patent: April 30, 2013Assignee: Kraft Foods Global Brands LLCInventors: Srinivas Vangeepuram, Mihaelos Nicholas Mihalos, Theodore N. Janulis
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Publication number: 20130011541Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.Type: ApplicationFiled: September 14, 2012Publication date: January 10, 2013Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Mihaelos N. MIHALOS, Jessica H. SCHWARTZBERG, Theodore N. JANULIS, Barbara E. BAUMANN, Stephanie M. FERGUSON, Zena E. FORTE
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Patent number: 8334005Abstract: A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.Type: GrantFiled: November 14, 2008Date of Patent: December 18, 2012Assignee: Kraft Foods Global Brands LLCInventors: Chris E. Robinson, Theodore N. Janulis, Mihaelos Nicholas Mihalos
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Patent number: 8309148Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.Type: GrantFiled: August 6, 2009Date of Patent: November 13, 2012Assignee: Kraft Foods Global Brands LLCInventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
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Patent number: 8282379Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.Type: GrantFiled: August 6, 2009Date of Patent: October 9, 2012Assignee: Kraft Foods Global Brands LLCInventors: Mihaelos N. Mihalos, Jessica H. Schwartzberg, Theodore N. Janulis, Barbara E. Baumann, Stephanie M. Ferguson, Zena E. Forte
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Publication number: 20110189351Abstract: Shelf stable non-refrigerated food products having base-cake, filling and coating components with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food composition having a base-cake having canola oil and having moisture content in a range of about 1.7 to 3.1 percent; a créme filling having a non-lauric fat, and having a water activity level of about 25; and a coating having lauric fat and a non-lauric fat, and having less than about 1 percent moisture.Type: ApplicationFiled: January 21, 2011Publication date: August 4, 2011Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Margaret A. CADORE, Thomas M. Richar, Theodore N. Janulis, James M. Manns
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Publication number: 20100159102Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.Type: ApplicationFiled: August 6, 2009Publication date: June 24, 2010Applicant: KRAFT FOODS HOLDINGS, INC.Inventors: Mihaelos Mihalos, Jessica H. Schwartzberg, Theodore N. Janulis, Barbara E. Baumann, Stephanie M. Ferguson, Zena E. Forte
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Publication number: 20100124593Abstract: A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.Type: ApplicationFiled: November 14, 2008Publication date: May 20, 2010Applicant: KRAFT FOODS GLOBAL BRANDS L.L.C.Inventors: Chris E. Robinson, Theodore N. Janulis, Mihaelos Nicholas Mihalos
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Publication number: 20100028516Abstract: A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.Type: ApplicationFiled: July 31, 2008Publication date: February 4, 2010Applicant: KRAFT FOODS HOLDING, INC.Inventors: Srinivas VANGEEPURAM, Mihaelos Nicholas Mihalos, Theodore N. Janulis
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Publication number: 20090291169Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.Type: ApplicationFiled: August 6, 2009Publication date: November 26, 2009Applicant: Kraft Foods Holdings, Inc.Inventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
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Publication number: 20090220654Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.Type: ApplicationFiled: February 29, 2008Publication date: September 3, 2009Applicant: KRAFT FOODS HOLDINGS, INC.Inventors: Alan John Kino, Lynn C. Haynes, Jennette Neske, Desiree S. Derrick, Theodore N. Janulis
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Patent number: 7582321Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.Type: GrantFiled: September 1, 2004Date of Patent: September 1, 2009Assignee: Kraft Foods Holdings, Inc.Inventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
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Patent number: D519714Type: GrantFiled: May 19, 2005Date of Patent: May 2, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Stephanie M. Ferguson, Zena E. Forte, Jessica H. Schwartzberg, Mihaelos N. Mihalos, Theodore N. Janulis, Barbara E. Baumann
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Patent number: D520711Type: GrantFiled: May 19, 2005Date of Patent: May 16, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Stephanie M. Ferguson, Zena E. Forte, Jessica H. Schwartzberg, Mihaelos N. Mihalos, Theodore N. Janulis, Barbara E. Baumann