Mark E Ingelin

US Patent:

6359272, Mar 19, 2002

Filed:

Nov 16, 2000

Appl. No.:

09/714065

Inventors:

Nagwa Zaki Sadek - Ypsilanti MI
Mark Elliot Ingelin - Bennington KS
Alan Carl Ebeling - Salina KS
Erica Ann LaBarge - Salina KS
Kathleen Gail Roy - Minneapolis KS

Assignee:

Schwans Sales Enterprises, Inc. - Marshall MN

International Classification:

H05B 680

US Classification:

219732, 219734, 219735, 219730, 99DIG 14, 426118, 426234

Abstract:

Disclosed is a microwave cooking package and tray suitable for cooking food. The package and tray comprise a laminate structure comprising a lid, susceptor layer upon a backing material, and a plurality of apertures through said laminate structure. This permits uniform cooking and browning of dough enrobed food items and venting of excess moisture to help to control heat generation under the food being cooked, as the apertures remove a portion of the susceptor material.

US Patent:

20030044493, Mar 6, 2003

Filed:

Jun 20, 2002

Appl. No.:

10/177731

Inventors:

David Rettey - Tracy MN, US
Krishna Kanuru - Marshall MN, US
Wayne Pafco - Marshall MN, US
Mark Ingelin - Marshall MN, US
Mohamed Morad - Marshall MN, US

International Classification:

A21D013/00

US Classification:

426/138000

Abstract:

A bread bowl or boule comprises a spherical edible shell. The volume of the shell provides a space, volume, or container of at least one individual serving size portion of a food material. The bowl typically comprises a spherical shell with an opening resulting from a section removed. The bowl can be manufactured by forming a bakable shell surrounding a fugitive space filling composition. Upon baking, the heat of baking results in a change of state such that the fugitive space filling material exits the interior of the bowl leaving a volume suitable for a single serving portion. The structure adapted for baking comprises an exterior dough shell and an interior fugitive section. Extruding the dough with a fugitive composition in the interior and sealing the extruded ends into a substantially rounded or spherical structure can make the production unit. In preparation, the unbaked bowl is baked leaving a spherical hollow structure. A section of the sphere is removed, exposing the interior volume and the consumable food is then introduced into the interior of the bowl.

US Patent:

20040213883, Oct 28, 2004

Filed:

Apr 24, 2003

Appl. No.:

10/423038

Inventors:

Nagwa Sadek - Ypsilanti MI, US
Mohamed Morad - Marshall MN, US
Mark Ingelin - Marshall MN, US

International Classification:

A21D010/00

US Classification:

426/549000

Abstract:

A dough that can bake to form a bread product having a homebaked taste, aroma, freshness, attractive browned character and pleasing crispness of a homemade bread. The product can be obtained by baking the dough in a microwave oven without the time, bother and mess of preparing a leavened dough and baking the dough in a thermal or convection oven. The product can include bread products including breads rolls, etc. The invention relates to a crust that can be combined with a topping or filling to form a baked product. Such products include such items as a pizza, meat pie, fruit pie etc. suitable for baking in a microwave oven. The crust has a unique formulation that ensures a high quality product. Further, the unique formulation provides a crust that forms a well-raised, attractive browned crust even in combination with substantial quantities of fillings having large amounts of water and other components. The crust, combined with an appropriately sized susceptor layer, can be heated in a microwave to result in a crust containing food that is substantially equivalent to freshly made crusts.

US Patent:

20050025862, Feb 3, 2005

Filed:

Jul 29, 2003

Appl. No.:

10/629018

Inventors:

Mohamed Morad - Marshall MN, US
Nagwa Sadek - Ypsilanti MI, US
Mark Ingelin - Marshall MN, US

International Classification:

A23G003/00

US Classification:

426094000

Abstract:

A multi-component unbaked dough that can be baked into a unique structure having a soft moist interior region and a crispy, flaky exterior region.

US Patent:

20060068065, Mar 30, 2006

Filed:

Nov 18, 2005

Appl. No.:

11/282369

Inventors:

David Rettey - Tracy MN, US
Krishna Kanuru - Marshall MN, US
Wayne Pafko - Marshall MN, US
Mark Ingelin - Marshall MN, US
Mohamed Morad - Marshall MN, US

Assignee:

Schwans Sales Enterprises, Inc. - Marshall MN

International Classification:

A21D 13/00

US Classification:

426138000

Abstract:

A bread bowl or boule comprises a spherical edible shell. The volume of the shell provides a space, volume, or container of at least one individual serving size portion of a food material. The bowl typically comprises a spherical shell with an opening resulting from a section removed. The bowl can be manufactured by forming a bakable shell surrounding a fugitive space filling composition. Upon baking, the heat of baking results in a change of state such that the fugitive space filling material exits the interior of the bowl leaving a volume suitable for a single serving portion. The structure adapted for baking comprises an exterior dough shell and an interior fugitive section. Extruding the dough with a fugitive composition in the interior and sealing the extruded ends into a substantially rounded or spherical structure can make the production unit. In preparation, the unbaked bowl is baked leaving a spherical hollow structure. A section of the sphere is removed, exposing the interior volume and the consumable food is then introduced into the interior of the bowl.

US Patent:

D4375572, Feb 13, 2001

Filed:

Jun 11, 1999

Appl. No.:

D/106333

Inventors:

Mark Elliot Ingelin - Bennington KS
Charles Hsueh-Chien Ke - Cherry Hill NJ

Assignee:

Schwan's Sales Enterprises, Inc. - Marshall MN

International Classification:

0907

US Classification:

D 9456