Patents by Inventor Timothy Stubbs
Timothy Stubbs 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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Publication number: 20230008894Abstract: A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes, alone or in conjunction with a nozzle or other extrusion mechanism, defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.Type: ApplicationFiled: August 31, 2022Publication date: January 12, 2023Applicant: The Hillshire Brands CompanyInventors: David S. Oufnac, Larry Scott, Brenda Marie Dismore, Timothy A. Stubbs
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Patent number: 10952444Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.Type: GrantFiled: March 28, 2014Date of Patent: March 23, 2021Assignee: The Hillshire Brands CompanyInventors: Timothy A. Stubbs, Kent M. Bearson, Paul H. Bernthal, Dejing Fu, John Dow Harris, Jr., Kristina J. Phipps, Barbara K. Schmitt, Glenn Wille
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Patent number: 10716320Abstract: A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.Type: GrantFiled: July 5, 2016Date of Patent: July 21, 2020Assignee: The Hillshire Brands CompanyInventors: David S. Oufnac, Larry Scott, Brenda Marie Dismore, Timothy A. Stubbs
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Patent number: 10136656Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.Type: GrantFiled: September 30, 2011Date of Patent: November 27, 2018Assignee: The Hillshire Brands CompanyInventors: Timothy A. Stubbs, Kent M. Bearson, Paul H. Bernthal, Dejing Fu, John Dow Harris, Jr., Kristina J. Phipps, Barbara K. Schmitt, Glenn Wille
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Publication number: 20170000172Abstract: A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.Type: ApplicationFiled: July 5, 2016Publication date: January 5, 2017Applicant: The Hillshire Brands CompanyInventors: David S. Oufnac, Larry Scott, Brenda Marie Dismore, Timothy A. Stubbs
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Publication number: 20170000173Abstract: A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.Type: ApplicationFiled: July 5, 2016Publication date: January 5, 2017Applicant: The Hillshire Brands CompanyInventors: David S. Oufnac, Larry Scott, Brenda Marie Dismore, Timothy A. Stubbs
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Patent number: 9380804Abstract: A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.Type: GrantFiled: July 12, 2013Date of Patent: July 5, 2016Assignee: The Hillshire Brands CompanyInventors: David S. Oufnac, Larry Scott, Brenda Marie Dismore, Timothy A. Stubbs
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Publication number: 20140212550Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.Type: ApplicationFiled: March 28, 2014Publication date: July 31, 2014Applicant: The Hillshire Brands CompanyInventors: Timothy A. Stubbs, Kent M. Bearson, Paul H. Bernthal, Dejing Fu, John Dow Harris, JR., Kristina J. Phipps, Barbara K. Schmitt, Glenn Wille
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Publication number: 20140023752Abstract: A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.Type: ApplicationFiled: July 12, 2013Publication date: January 23, 2014Inventors: David S. Oufnac, Larry Scott, Brenda Marie Dismore, Timothy A. Stubbs
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Publication number: 20130052309Abstract: A packaging for food products includes a food package forming an interior configured to receive a food product and an oxygen emitter configured to emit oxygen into the interior.Type: ApplicationFiled: August 23, 2012Publication date: February 28, 2013Inventor: Timothy A. Stubbs
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Publication number: 20120107464Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.Type: ApplicationFiled: September 30, 2011Publication date: May 3, 2012Inventors: Timothy A. Stubbs, Kent M. Bearson, Paul H. Bernthal, Dejing Fu, John Dow Harris, JR., Kristina J. Phipps, Barbara K. Schmitt, Glenn Wille
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Publication number: 20110229611Abstract: A method of making a food product includes forming a first food component; providing a filling to the first food component; forming a second food component and providing the second food component on the first food component and the filling wherein the first food component is in contact with the second food component at least about their respective peripheries; sealing the first and second food components and the filling within a packaging and applying a vacuum to the packaging; cooking the first and second food components and the filling within the packaging to bond the first and second food components together.Type: ApplicationFiled: March 15, 2011Publication date: September 22, 2011Inventors: Debra A. Sommerio, David S. Oufnac, Timothy A. Stubbs, Kent M. Bearson
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Patent number: 6602539Abstract: The present invention provides compositions which have reduced amounts of solids for preparing cooked leguminous food products. During preparation of the food products, the compositions have a hot viscosity sufficiently low enough to facilitate mechanical pumping and other processing of the compositions. The compositions include a starch component in an amount effective for providing the hot viscosity of the compositions as well as a final viscosity of the cooked leguminous food product such that the food product has an enhanced consistency and texture. The compositions are prepared by processing legumes for cooking, blending the starch component and water with the legumes to provide a composition having a predetermined amount of legumes, heating the composition to provide a cooked legume composition, and processing the composition further to provide a containerized cooked food product. The compositions are particularly suited for preparation of a cooked refried bean product.Type: GrantFiled: May 10, 2001Date of Patent: August 5, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Timothy A. Stubbs, Betsy O. Battle, Andrew E. McPherson, Christopher J. Mitchell, Bradley J. Swenson
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Publication number: 20020187242Abstract: The present invention provides compositions which have reduced amounts of solids for preparing cooked leguminous food products. During preparation of the food products, the compositions have a hot viscosity sufficiently low enough to facilitate mechanical pumping and other processing of the compositions. The compositions include a starch component in an amount effective for providing the hot viscosity of the compositions as well as a final viscosity of the cooked leguminous food product such that the food product has an enhanced consistency and texture. The compositions are prepared by processing legumes for cooking, blending the starch component and water with the legumes to provide a composition having a predetermined amount of legumes, heating the composition to provide a cooked legume composition, and processing the composition further to provide a containerized cooked food product. The compositions are particularly suited for preparation of a cooked refried bean product.Type: ApplicationFiled: May 10, 2001Publication date: December 12, 2002Applicant: KRAFT FOODS HOLDINGS, INC.Inventors: Timothy A. Stubbs, Bettsye O. Battle, Andrew E. McPherson, Christopher J. Mitchell, Bradley J. Swenson
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Patent number: D932191Type: GrantFiled: January 7, 2020Date of Patent: October 5, 2021Assignee: GSK Consumer Healthcare, S.A.Inventors: Daniel Salisbury, Joseph Butler, Marcus Blachford, Timothy Stubbs