Sharon R Birney

US Patent:

7118774, Oct 10, 2006

Filed:

Dec 30, 2002

Appl. No.:

10/334032

Inventors:

Edward C. Coleman - New Fairfield CT, US
Sharon R. Birney - Yorktown Heights NY, US
Rita W. Brander - New Rochelle NY, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23L 1/168

US Classification:

426619, 426 96, 426103, 426580, 426583, 426588

Abstract:

A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possess a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.

US Patent:

7629008, Dec 8, 2009

Filed:

Nov 7, 2005

Appl. No.:

11/268045

Inventors:

Edward C. Coleman - New Fairfield CT, US
Abigail H. Schmid - Guttenberg NJ, US
Meagan C. Katz - Chestnut Ridge NY, US
Sharon Birney - Yorktown Heights NY, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23L 1/10

US Classification:

426 96, 426103, 426618, 426621, 426648, 426656, 426804

Abstract:

A low-calorie whole grain cereal bars is provided that includes whole grain and binder in amounts effective for providing a cereal bar with at least about 15 weight % or more whole grain, at least about 5 weight % or more protein, about 5 weight % or more fiber, and at least 120 or less calories per 28 gram bar. The cereal bars are low in calories but still provide a good source of whole grain and fiber while maintaining an acceptable taste and organoleptic properties.

US Patent:

8110231, Feb 7, 2012

Filed:

Apr 10, 2006

Appl. No.:

11/279165

Inventors:

Edward C. Coleman - New Fairfield CT, US
Sharon R. Birney - Yorktown Heights NY, US
Robert E. Altomare - Braircliff Manor NY, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23L 1/164

US Classification:

426 96, 426453, 426454, 426465, 426468, 426512, 426618, 426620

Abstract:

A method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.

US Patent:

53805453, Jan 10, 1995

Filed:

Oct 5, 1993

Appl. No.:

8/132083

Inventors:

Charles R. Mason - Yonkers NY
Edward C. Coleman - New Fairfield CT
Dalip K. Nayyar - Washingtonville NY
Sharon R. Birney - Yorktown NY

Assignee:

Kraft General Foods, Inc. - Northfield IL

International Classification:

A23L 1317

US Classification:

426646

Abstract:

A dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U. S. mesh and carrageenan is applied to the surface the shaped meat before cooking in a microwave or conventional oven. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

US Patent:

62107232, Apr 3, 2001

Filed:

Jun 4, 1999

Appl. No.:

9/254528

Inventors:

Edward C. Coleman - New Fairfield CT
Sharon R. Birney - Yorktown Heights NY
Twyla P. Stubblefield - Chestnut Ridge NY
Robert J. Martin - Warwick NY
Raymond J. Laudano - Grayslake IL
Rita W. Brander - New Rochelle NY

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A21D 1300
A23G 300
A23P 108

US Classification:

426 94

Abstract:

A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables.

US Patent:

42834252, Aug 11, 1981

Filed:

May 19, 1980

Appl. No.:

6/151212

Inventors:

Mary W. Yuan - Tarrytown NY
Sharon R. Birney - Yorktown Heights NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23L 1216

US Classification:

426102

Abstract:

A potato chip having an added fat content of up to about 10% is prepared by coating the raw potato slice with globular protein, applying a layer of edible oil on top of the protein coating and subjecting the raw coated slice to microwave heating.

US Patent:

53566475, Oct 18, 1994

Filed:

Jul 27, 1993

Appl. No.:

8/097529

Inventors:

Charles R. Mason - Yonkers NY
Edward C. Coleman - New Fairfield CT
Dalip K. Nayyar - Washingtonville NY
Sharon R. Birney - Yorktown Heights NY

Assignee:

Kraft General Foods, Inc. - Northfield IL

International Classification:

A23L 1314

US Classification:

426243

Abstract:

The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the meat with glycerol, applying seasoning to the coated surface and cooking the coated, seasoned meat. In addition, the present invention relates to a coating combination which when coated onto a meat and then cooked imparts to the cooked meat a moist and marinated-like flavor, about the coating combination consisting of about 20 to about 33% by weight glycerol and about 67 to about 80% by weight seasoning, the weight percent being of the combination.

US Patent:

52503127, Oct 5, 1993

Filed:

Dec 2, 1991

Appl. No.:

7/801218

Inventors:

Charles R. Mason - Yonkers NY
Edward C. Coleman - New Fairfield CT
Sharon R. Birney - Yorktown Heights NY
Dalip K. Nayyar - Washingtonville NY

Assignee:

Kraft General Foods, Inc. - Northfield IL

International Classification:

A23P 108

US Classification:

426292

Abstract:

A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U. S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.