Patents by Inventor Valerio Simeone

Valerio Simeone 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).

  • Apparatus for manufacture of frozen elongated pasta
    Patent number: 8151700
    Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of; (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.
    Type: Grant
    Filed: June 29, 2004
    Date of Patent: April 10, 2012
    Assignee: Conopco, Inc.
    Inventors: Roberto Nardi, Sandro Panaioli, Valerio Simeone
  • Blanching vegetables
    Patent number: 7678401
    Abstract: A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable material.
    Type: Grant
    Filed: August 12, 2004
    Date of Patent: March 16, 2010
    Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.
    Inventors: Sandro Panaioli, Carlo Rotunno, Valerio Simeone
  • Frozen layered pasta product
    Patent number: 7344743
    Abstract: The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen form for consumption.
    Type: Grant
    Filed: July 8, 2003
    Date of Patent: March 18, 2008
    Assignee: Unilever Bestfoods, North America, Division of Conopco, Inc.
    Inventors: Sandro Panaioli, Valerio Simeone
  • Frozen Food Product
    Publication number: 20070212466
    Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.
    Type: Application
    Filed: January 16, 2007
    Publication date: September 13, 2007
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Roberto Nardi, Sandro Panaioli, Valerio Simeone
  • Frozen pasta product and process
    Patent number: 7179498
    Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.
    Type: Grant
    Filed: March 20, 2000
    Date of Patent: February 20, 2007
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Roberto Nardi, Sandro Panaioli, Valerio Simeone
  • Blanching vegetables
    Publication number: 20050037118
    Abstract: A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable material.
    Type: Application
    Filed: August 12, 2004
    Publication date: February 17, 2005
    Inventors: Sandro Panaioli, Carlo Rotunno, Valerio Simeone
  • Frozen food product
    Publication number: 20040247764
    Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of;
    Type: Application
    Filed: June 29, 2004
    Publication date: December 9, 2004
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Roberto Nardi, Sandro Panaioli, Valerio Simeone
  • Frozen layered pasta product
    Publication number: 20040009279
    Abstract: The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen from consumption.
    Type: Application
    Filed: July 8, 2003
    Publication date: January 15, 2004
    Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.
    Inventors: Sandro Panaioli, Valerio Simeone