Michael Roman

US Patent:

6613364, Sep 2, 2003

Filed:

Feb 8, 2001

Appl. No.:

09/779712

Inventors:

Peter Miles Begg - Mundelein IL
Cecily Elizabeth Brose - Palatine IL
John Howard Pasch - Lake Zurich IL
Michael Gerard Roman - Grayslake IL
Scott Brooks - Des Plaines IL

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23B 412

US Classification:

426 41, 426 42, 426 43, 426 56, 426 59, 426583, 426589, 426615, 426641, 426643, 426644, 426654

Abstract:

The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6. 2 and about 4. 0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition. The invention additionally provides a method of inhibiting the growth of a pathogenic microorganism in cooked food compositions that includes preparing a composition comprising meat, vegetables, sauce, and nisin-containing whey, cooking the composition, and sealing the composition into packaging; whereby the growth of a pathogenic microorganism is inhibited.

US Patent:

6797308, Sep 28, 2004

Filed:

Feb 8, 2001

Appl. No.:

09/779756

Inventors:

John Howard Pasch - Lake Zurich IL
Michael Gerard Roman - Grayslake IL
Scott Brooks - Des Plaines IL
James L. Bell - Evanston IL

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23L 1162

US Classification:

426557, 426321, 426326

Abstract:

The present invention provides fully cooked, ready to heat and serve pasta compositions which are stabilized against the development of toxins from pathogenic bacterial contaminants under refrigeration conditions for 120 days or more. The stabilized pasta compositions are attained by the incorporation of nisin-containing cultured whey derived from a nisin-producing culture. The pasta of the present invention is prepared from pasta dough comprising about 55 to about 80 percent high protein wheat flour, about 1 to about 5 percent wheat gluten, 0 to about 20 percent egg product, 0 to about 3 percent dough conditioner, sufficient nisin-containing cultured whey to provide about 200 to about 1200 IU nisin/g pasta dough, and sufficient water to provide a total moisture content of about 25 to about 35 percent.

US Patent:

7001633, Feb 21, 2006

Filed:

May 16, 2003

Appl. No.:

10/439815

Inventors:

John H. Pasch - Lake Zurich IL, US
Charlotte L. Allen - Mundelein IL, US
Susan M. Gerulis - Chicago IL, US
Scott D. Brooks - Appleton WI, US
Linda K. Jackson - Lake Forest IL, US
Michael G. Roman - Grayslake IL, US
John R. Wisler - Rockford IL, US
Zuoxing Zheng - Palatine IL, US
Cecily E. Brose - Palatine IL, US
Peter Begg - Mundelein IL, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23B 7/155
A23L 1/216

US Classification:

426326, 426637, 426335, 426532

Abstract:

The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product. Since these compositions are cooked and fully hydrated prior to packaging, the ultimate consumer only needs to briefly heat the starchy food product in, for example, a conventional or microwave oven prior to consumption.

US Patent:

8349313, Jan 8, 2013

Filed:

Mar 30, 2009

Appl. No.:

12/413784

Inventors:

Gary Francis Smith - Glenview IL, US
Alice Shen Cha - Northbrook IL, US
Zuoxing Zheng - Palatine IL, US
Michael Gerard Roman - Third Lake IL, US
Benjamin Emanuel Dias - Chicago IL, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A01N 63/00
A23C 17/00
A23C 21/00

US Classification:

424 933, 424 934, 424 9345, 426583, 435853

Abstract:

Dairy compositions are provided having a high pH, of about 4. 8 to about 6. 2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

US Patent:

8617625, Dec 31, 2013

Filed:

Dec 10, 2012

Appl. No.:

13/709334

Inventors:

Gary Francis Smith - Glenview IL, US
Alice Shen Cha - Monterey CA, US
Zuoxing Zheng - Buffalo Grove IL, US
Michael Gerard Roman - Third Lake IL, US
Benjamin Emanuel Dias - Chicago IL, US

Assignee:

Kraft Foods Group Brands LLC - Northfield IL

International Classification:

A23C 9/12
A23C 9/154
A01N 63/00

US Classification:

426 43, 426580, 426 34, 426 42, 424 933, 424 934, 424 9345, 435853

Abstract:

Dairy compositions are provided having a high pH, of about 4. 8 to about 6. 2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

US Patent:

20040156960, Aug 12, 2004

Filed:

Feb 10, 2003

Appl. No.:

10/361357

Inventors:

Ricardo Villota - Lake Zurich IL, US
Jimbay Loh - Green Oaks IL, US
Raymond Laudano - Grayslake IL, US
Metty Langston - Buffalo Grove IL, US
Dalip Nayyar - Grayslake IL, US
Michael Roman - Grayslake IL, US
Guillermo Haro - Skokie IL, US
James Bell - Evanston IL, US
Michelle Voss - Buffalo Grove IL, US

Assignee:

Kraft Foods Holdings, Inc.

International Classification:

A23K001/00

US Classification:

426/325000

Abstract:

This invention relates to a method for preservation of food products, especially vegetables, acidification, pasteurization, and refrigeration. In one embodiment, this invention relates to a method for obtaining a preserved food product comprising (1) placing a food product in a sealable, heat stable container; (2) adding an amount of an edible acid to the container, wherein the amount is sufficient to achieve a pH of less than about 5 in the preserved food product; (3) sealing the container; (4) thermally treating the food product in the sealed container at a temperature and for a time effective to pasteurize the food product; (5) cooling the thermally treated food product to rapidly reduce the temperature to below about 55 F.; and (6) storing the cooled food product under refrigerated conditions to obtain the preserved food product. When cooked, the vegetables provided by this invention have appearance, texture, and taste superior to that provided by high quality cooked frozen vegetables, including individually quick frozen (IQF) vegetables.

US Patent:

20060257539, Nov 16, 2006

Filed:

May 16, 2005

Appl. No.:

11/130063

Inventors:

Zuoxing Zheng - Palatine IL, US
Michael Roman - Grayslake IL, US
Susan Monckton - Carol Stream IL, US

International Classification:

A23L 3/3463

US Classification:

426335000

Abstract:

An antimicrobial composition is provided that includes an amount of nisin and ε-poly-L-lysine effective for preventing an increase in microbial counts in a foodstuff. Nisin and ε-poly-L-lysine act synergistically to prevent increases in microbial counts in foods without affecting the foods taste and physical properties. This synergistic antimicrobial composition may be used to inhibit common food borne pathogens such as and as well as spoilage organisms such as spp., spp., spp., spp., etc.

US Patent:

62420178, Jun 5, 2001

Filed:

Aug 31, 1999

Appl. No.:

9/386793

Inventors:

K. Rajinder Nauth - Wheeling IL
Debora D. Ruffie - Mt. Prospect IL
Michael G. Roman - Grayslake IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 2102

US Classification:

426 41

Abstract:

The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6. 2 and about 2. 0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey. The invention also provides a method of making a stabilized meat product of cooked meat, that includes preparing a composition including meat and nisin-containing whey, and cooking the composition. The invention additionally provides a method of inhibiting the growth of a pathogenic microorganism in cooked meat that includes preparing a composition comprising meat and nisin-containing whey, sealing the cooked composition into packaging, and cooking the composition; whereby the growth of a pathogenic microorganism is inhibited.