Patents by Inventor Victor T. Huang
Victor T. Huang 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: 20020015763Abstract: An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than about 40 weight percent at 20° C. Improved icing compositions can be formed that have a cooling shear modulus of about 1000 Pa at a temperature less than about 37.8° C. and a melting shear modulus of about 5000 Pa at a temperature greater than about 73.9° C. The improved icing exhibits improved heat stability when the food product is reheated after freezing. The icing composition can be applied to a variety of food products including cakes and waffles. An improved waffle structure can be combined with the improved icing to form a toaster product.Type: ApplicationFiled: September 16, 1999Publication date: February 7, 2002Inventors: VICTOR T. HUANG, FERN A. PANDA, GERALD O. RABE
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Patent number: 6280782Abstract: Non-emulsion based, moisture containing fillings for dough products and dough products incorporating the filling, are provided. In particular, the fillings comprise at least two water activity impacting ingredients so that the water activity of the filling can be adjusted, e.g., as by the incorporation of moisture, so as to be substantially equivalent to the water activity of the dough into which the filling is to be incorporated to provide a dough product in accordance with the present invention. By reducing the differential in water activities between the dough and the filling, moisture migration between the filling and the dough can be reduced or eliminated so that when the dough product is baked or otherwise cooked, a baked dough product with excellent visual and organoleptic properties is produced, even after prolonged periods of storage.Type: GrantFiled: November 8, 1999Date of Patent: August 28, 2001Assignee: The Pillsbury CompanyInventors: Patricia W. Hahn, Victor T. Huang, Doug L. Goedeken, RoseBud L. Sierzant
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Patent number: 6042852Abstract: A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.Type: GrantFiled: May 15, 1997Date of Patent: March 28, 2000Assignee: The Pillsbury CompanyInventors: William A. Atwell, Stephanie C. K. Hankerson, Michael R. Perry, Victor T. Huang, Diane R. Rosenwald, Katy Ghiasi, Andrew H. Johnson
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Patent number: 6017574Abstract: A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.Type: GrantFiled: January 14, 1997Date of Patent: January 25, 2000Assignee: The Pillsbury CompanyInventors: John F. Clemmings, Hans F. Zoerb, Diane R. Rosenwald, Victor T. Huang
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Patent number: 5643625Abstract: Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.Type: GrantFiled: July 16, 1996Date of Patent: July 1, 1997Assignee: The Pillsbury CompanyInventors: Michael R. Perry, Victor T. Huang, Diane R. Rosenwald, Andrew H. Johnson, Katy Ghiasi
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Patent number: 5620732Abstract: A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.Type: GrantFiled: June 7, 1995Date of Patent: April 15, 1997Assignee: The Pillsbury CompanyInventors: John F. Clemmings, Hans F. Zoerb, Diane R. Rosenwald, Victor T. Huang
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Patent number: 5595778Abstract: The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made by the process.Type: GrantFiled: June 7, 1995Date of Patent: January 21, 1997Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Karen V. Sandifur
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Patent number: 5571555Abstract: The present invention includes a freezable material comprising sucrose and water in a concentration effective to prevent sucrose hydrate crystal formation when the material is frozen and further comprising a starch hydrolysate having a molecular weight effective for preventing weeping of the material when in contact with a water-bearing matrix.Type: GrantFiled: March 23, 1995Date of Patent: November 5, 1996Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Lorri D. Cullen, James A. Kivi
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Patent number: 5547694Abstract: Refrigerated dough packaging has a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the packaging.Type: GrantFiled: June 7, 1995Date of Patent: August 20, 1996Assignee: The Pillsbury CompanyInventors: Michael R. Perry, Victor T. Huang, Diane R. Rosenwald, Andrew H. Johnson, Katy Ghiasi
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Patent number: 5441757Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.Type: GrantFiled: December 5, 1994Date of Patent: August 15, 1995Assignee: The Pillsbury Co.Inventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
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Patent number: 5405638Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times are reduced.Type: GrantFiled: September 10, 1992Date of Patent: April 11, 1995Assignee: Pillsbury CompanyInventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
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Patent number: 5368877Abstract: A method of preparing a firm-textured shelf stable vegetable or starch-containing food product is provided. The method involves admixing vegetables or starch-containing foods with a sauce and thermally treating said mixture under pressure. The sauce has a water activity of above 0.92 and comprises, in addition to the normal ingredients of spices, flavors, and other compounds, 0.1%-24% polysaccharides by weight having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates such as maltodextrin, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times or temperatures are reduced.Type: GrantFiled: November 4, 1992Date of Patent: November 29, 1994Assignee: Pillsbury CompanyInventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
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Patent number: 5354567Abstract: A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.Type: GrantFiled: August 10, 1993Date of Patent: October 11, 1994Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Barbara J. Timm-Brock, Rhonda S. Sward, Laura M. Hansen, Sylvia Abrams, Karin C. Gaertner
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Patent number: 5254353Abstract: A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.Type: GrantFiled: May 28, 1992Date of Patent: October 19, 1993Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Barbara J. Timm-Brock, Rhonda S. Sward, Sylvia Abrams, Karin C. Gaertner
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Patent number: 5204135Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.W in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.Type: GrantFiled: January 16, 1992Date of Patent: April 20, 1993Assignee: The Pillsbury Co.Inventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
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Patent number: 5175013Abstract: The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are either aerated or quiescently frozen. The dessert products are highly stable to heat shock with a high degree of creaminess. The compositions are composed of a source of milk protein, sweetening agent, partially hydrolyzed starch, and water. Preferably, the compositions are composed of only natural ingredients without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.Type: GrantFiled: August 12, 1991Date of Patent: December 29, 1992Assignee: The Pillsbury CompanyInventors: Victor T. Huang, William A. Barrier, Luther H. Leake, Sharon G. Wittinger
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Patent number: 5112626Abstract: Compositions which are capable of being converted to aerated frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts, are highly stable to heat shock with a high degree of creaminess. The compositions are composed of milk protein, sweetening agent, partially hydrolyzed starch, and water with a ratio of partially hydrolyzed starch to milk protein of at least about 0.8:1 without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.Type: GrantFiled: December 31, 1990Date of Patent: May 12, 1992Assignee: The Pillsbury CompanyInventors: Victor T. Huang, William A. Barrier, Luther H. Leake, Sharon G. Wittinger
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Patent number: 5108770Abstract: A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.Type: GrantFiled: April 17, 1989Date of Patent: April 28, 1992Assignee: The Pillsbury CompanyInventors: David J. Domingues, William A. Atwell, Paul J. Beckmann, Julio R. Panama, Robin E. Conn, Kristin L. Matson, Ernst Graf, Milton S. Feather, Steven K. Fahrenholtz, Victor T. Huang
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Patent number: 5035904Abstract: The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.Type: GrantFiled: July 30, 1990Date of Patent: July 30, 1991Assignee: The Pillsbury CompanyInventors: Victor T. Huang, R. Carl Hoseney, Ernst Graf, Katy Ghiasi, Linda C. Miller, Jean L. Weber, Karin C. Gaertner, Kristin L. Matson, Antoinette M. Hunstiger, Deborah K. Rogers, Israel A. Saguy
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Patent number: 4542035Abstract: Aerated foam food products of the frozen dessert type are provided with improved stability and smoothness, thereby allowing them to be stored and distributed at 0.degree. F. (-18.degree. C.) without loss of quality. Improved stability is achieved by using a protein bridging edible multivalent cation containing electrolyte.Type: GrantFiled: March 16, 1984Date of Patent: September 17, 1985Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Cynthia A. Colson, Sam Yong, John F. Clemmings