Jason A Thompson

US Patent:

D664318, Jul 24, 2012

Filed:

Aug 26, 2010

Appl. No.:

29/368596

Inventors:

Jason S. Thompson - Woodbury MN, US
Joshua J. Thompson - St. Paul MN, US
Nathan A. Thompson - North St. Paul MN, US

Assignee:

Thompson Brothers & Company LLC - Woodbury MN

International Classification:

0805

US Classification:

D32 46

US Patent:

D664319, Jul 24, 2012

Filed:

Aug 26, 2010

Appl. No.:

29/368598

Inventors:

Jason S. Thompson - Woodbury MN, US
Joshua J. Thompson - St. Paul MN, US
Nathan A. Thompson - North St. Paul MN, US

Assignee:

Thompson Brothers & Company LLC - Woodbury MN

International Classification:

0805

US Classification:

D32 46

US Patent:

D677847, Mar 12, 2013

Filed:

Aug 26, 2010

Appl. No.:

29/368597

Inventors:

Jason S. Thompson - Woodbury MN, US
Joshua J. Thompson - St. Paul MN, US
Nathan A. Thompson - North St. Paul MN, US

Assignee:

Thompson Brothers & Company LLC - Woodbury MN

International Classification:

0805

US Classification:

D32 46

US Patent:

20110258801, Oct 27, 2011

Filed:

Apr 22, 2011

Appl. No.:

13/092545

Inventors:

Nathan A. Thompson - North St. Paul MN, US
Joshua J. Thompson - St. Paul MN, US
Jason S. Thompson - Woodbury MN, US

International Classification:

A47L 17/06

US Classification:

1523601

Abstract:

A barbeque grill scraper and related methods of use that utilize a scraping end formed of a heat-responsive material to remove char and other debris from the grilling surface. The grill scraper includes a conformable scraping edge formed of the heat-responsive material. As the conformable scraping edge is drawn back and forth along the heated grilling surface, a combination of pressure applied by a user as well as the heat of the grill surface results in the formation of individual grooves along the conformable scraping edge, wherein each groove is formed to match an upper profile of the grilling surface. Over time, the grooves fully conform to the upper profile of the grilling surface such that an entire cooking surface can be scraped clean of char and debris.

US Patent:

20130243927, Sep 19, 2013

Filed:

Mar 14, 2012

Appl. No.:

13/420363

Inventors:

Jason Thompson - Robbinsdale MN, US

International Classification:

A23C 13/14
A23L 1/035

US Classification:

426586

Abstract:

Cream products formed by dispersing gum and lactose in water prior to the addition of butter and dry ingredients, subjecting the mixture of ingredients to heating, followed by rapid cooling and shear forces, provides a stable product. The cream products may replace traditional liquid cream-based products, and instead use dry cream up to about 7.5 weight percent mixed with butter up to about 30 weight percent, gum at about 0.75 weight percent, lactose, and water forming the balance of the product. The product may form a reduced heavy cream replacer with a fat content of up to about 35 weight percent. The product includes at least one of a flavor, appearance, and texture substantially similar to that of a traditional reduced heavy cream but withstands stresses and abuses that are not tolerated by the traditional reduced heavy cream.

US Patent:

20220386814, Dec 8, 2022

Filed:

Aug 1, 2022

Appl. No.:

17/878707

Inventors:

- Oakdale MN, US
Nathan Thompson - North Saint Paul MN, US
Jason Thompson - Woodbury MN, US
Andrew N. Stadick - Oakdale MN, US

International Classification:

A47J 37/07
A47L 17/06
A47L 13/02
A47J 43/28
A47L 13/08
A47L 13/34
A47L 13/42

Abstract:

A grilling tool is described herein that has a replaceable tip, and can be used with a variety of other attachments. The grilling tool can be made of a heat-conformable material such that during use grooves are formed in the replaceable tip that correspond to a grilling surface on which it is used. Once the grooves are too deep or the tip is fully used, the tip can be replaced.

US Patent:

20210386082, Dec 16, 2021

Filed:

Aug 27, 2021

Appl. No.:

17/458846

Inventors:

- Arden Hills MN, US
Richard Dinesen - Woodbury MN, US
Clint Garoutte - Elk River MN, US
Jason Thompson - Robbinsdale MN, US

International Classification:

A23C 1/12
A23C 13/00
A23C 9/142
B01D 1/22

Abstract:

Concentrated creams are produced from starting cream compositions characterized as homogenous, oil-in-water emulsions containing fat globules, phospholipid membrane components and non-fat solids, and which have an initial fat content between about 35 to about 55 percent by weight. To produce the concentrated creams, moisture is removed from the starting cream compositions through evaporative processing, and as a result, the concentrated cream remains in a homogenous state, retains the fat globules, phospholipid membrane components and non-fat solids, and includes a concentrated fat content of at least about 70 percent by weight. In addition, the concentrated cream may be in an oil-in-water or a bi-continuous emulsion. Evaporative processing may be through a wiped film evaporator or a scraped surface heat exchanger.

US Patent:

20200085073, Mar 19, 2020

Filed:

Nov 22, 2019

Appl. No.:

16/692919

Inventors:

- Arden Hills MN, US
Clint Garoutte - Elk River MN, US
Kang Hu - Shoreview MN, US
Jason Thompson - Robbinsdale MN, US
Orlando Maldonado - Minneapolis MN, US

International Classification:

A23C 9/142
A23C 19/05
A23C 19/028

Abstract:

Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.