Kenneth D Maas

US Patent:

7964233, Jun 21, 2011

Filed:

Apr 29, 2005

Appl. No.:

11/119077

Inventors:

Jan Karwowski - Franklin Lakes NJ, US
Vani Vemulapalli - Morristown NJ, US
Kenneth Maas - Pattenburg NJ, US
Alex Gong - Fort Lee NJ, US
Mihaelos Nicholas Mihalos - Palisades Park NJ, US

Assignee:

Kraft Foods Global Brands LLC. - Northfield IL

International Classification:

A23L 1/164

US Classification:

426560, 426454, 426459, 426618, 426619, 426620

Abstract:

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80 F. to about 120 F.

US Patent:

8586120, Nov 19, 2013

Filed:

May 13, 2011

Appl. No.:

13/107656

Inventors:

Jan Karwowski - Franklin Lakes NJ, US
Vani Vemulapalli - Whippany NJ, US
Kenneth Maas - Pattenburg NJ, US
Alexander Gong - Fort Lee NJ, US
Mihaelos Nicholas Mihalos - Palisades Park NJ, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23L 1/164

US Classification:

426560, 426454, 426459, 426618, 426619, 426620

Abstract:

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80 F. to about 120 F.

US Patent:

20110223304, Sep 15, 2011

Filed:

May 9, 2011

Appl. No.:

13/103781

Inventors:

Jan Karwowski - Franklin Lakes NJ, US
Vani Vemulapalli - Whippany NJ, US
Kenneth Maas - Pattenburg NJ, US
Alexander Gong - Fort Lee NJ, US
Mihaelos Nicholas Mihalos - Palisades Park NJ, US

International Classification:

A23L 1/164

US Classification:

426454

Abstract:

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80 F. to about 135 F., preferably from about 90 F. to about 110 F., upon exiting the pelletizer.

US Patent:

20200404937, Dec 31, 2020

Filed:

Jun 28, 2019

Appl. No.:

16/457239

Inventors:

- East Hanover NJ, US
Lynn Haynes - East Hanover NJ, US
Alan Kino - East Hanover NJ, US
Kenneth Maas - East Hanover NJ, US
Mihaelos Mihalos - East Hanover NJ, US

International Classification:

A23C 19/086
A23C 19/076
A21D 13/22
A21D 13/10

Abstract:

A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.