Rachel J Brown

US Patent:

20210403222, Dec 30, 2021

Filed:

Sep 14, 2021

Appl. No.:

17/474670

Inventors:

- Austin MN, US
Judith G. Moca - Palatine IL, US
Rachel Catherine Brown - Evanston IL, US
Jennifer L.K. Rich - Arlington Heights IL, US
David L. Schroeder - Arlington Heights IL, US

Assignee:

Hormel Foods Corporation - Austin MN

International Classification:

B65D 81/34
B65B 11/48
B65B 11/58
B65B 29/08
B65B 31/00
B65D 33/01
B65D 65/40
B65D 75/00
B65D 75/58
B65D 85/00

Abstract:

A package containing nuts and suitable for microwave heating is described herein. The package is configured to heat the nuts and provide an aroma reminiscent of traditional, freshly-roasted nuts. The freshly-roasted nut attributes include an aroma, temperature, texture and taste, which are reproduced with the microwave package. The package preferably, though not necessarily, incorporates one or more susceptors in order to provide additional heating, such as conductive heating, to the nuts. The package also preferably includes a sufficient headspace to allow for the aromas to develop.

US Patent:

20200115139, Apr 16, 2020

Filed:

Jun 27, 2018

Appl. No.:

16/626795

Inventors:

- Chicago IL, US
Judith G. Moca - Palatine IL, US
Rachel Catherine Brown - Evanston IL, US
Jennifer L.K. Rich - Arlington Heights IL, US
David L. Schroeder - Arlington Heights IL, US

International Classification:

B65D 81/34
B65B 29/08
B65D 33/01
B65B 31/00

Abstract:

A package containing nuts and suitable for microwave heating is described herein. The package is configured to heat the nuts and provide an aroma reminiscent of traditional, freshly-roasted nuts. The freshly-roasted nut attributes include an aroma, temperature, texture and taste, which are reproduced with the microwave package. The package preferably, though not necessarily, incorporates one or more susceptors in order to provide additional heating, such as conductive heating, to the nuts. The package also preferably includes a sufficient headspace to allow for the aromas to develop.

US Patent:

20190328009, Oct 31, 2019

Filed:

Apr 29, 2019

Appl. No.:

16/397887

Inventors:

- Chicago IL, US
Allison M. Hibnick - Buffalo Grove IL, US
Hayley Theodorakakos - Washington DC, US
Hillary Sandrock - Chicago IL, US
Sara K. Cooper - Chicago IL, US
Andrew McPherson - Mt. Prospect IL, US
Rachel Catherine Brown - Evanston IL, US
Judith Gulten Moca - Palatine IL, US
Travis Larson - Glenview IL, US

International Classification:

A23L 2/02
A23L 2/66
A23L 2/56
A23L 2/60
A23L 29/231
A23L 29/256
A23L 33/15
A23L 33/19
B65B 25/00

Abstract:

Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

US Patent:

20190002183, Jan 3, 2019

Filed:

Jun 28, 2017

Appl. No.:

15/636257

Inventors:

- CHICAGO IL, US
Judith G. Moca - Palatine IL, US
Rachel Catherine Brown - Evanston IL, US
Jennifer L.K. Rich - Arlington Heights IL, US
David L. Schroeder - Arlington Heights IL, US

International Classification:

B65D 81/34
B65D 85/00
B65D 33/01
B65D 65/40
B65D 75/00
B65D 75/58
B65B 31/00
B65B 29/08
B65B 11/48
B65B 11/58

Abstract:

A package containing nuts and suitable for microwave heating is described herein. The package is configured to heat the nuts and provide an aroma reminiscent of traditional, freshly-roasted nuts. The freshly-roasted nut attributes include an aroma, temperature, texture and taste, which are reproduced with the microwave package. The package preferably, though not necessarily, incorporates one or more susceptors in order to provide additional heating, such as conductive heating, to the nuts. The package also preferably includes a sufficient headspace to allow for the aromas to develop.

US Patent:

20180289049, Oct 11, 2018

Filed:

Jun 15, 2018

Appl. No.:

16/010229

Inventors:

- Chicago IL, US
Rachel Catherine Brown - Evanston IL, US

International Classification:

A23L 19/12
A23B 7/045
A23B 7/06
A23B 7/10

Abstract:

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

US Patent:

20180228189, Aug 16, 2018

Filed:

Feb 14, 2017

Appl. No.:

15/432875

Inventors:

- Chicago IL, US
Rachel Catherine Brown - Evanston IL, US

International Classification:

A23L 19/12
A23B 7/06
A23B 7/10
A23B 7/045

Abstract:

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.