Edward E Coleman

US Patent:

54846161, Jan 16, 1996

Filed:

Jan 20, 1995

Appl. No.:

8/376592

Inventors:

Dominic J. Vellucci - Yonkers NY
Charles R. Mason - Yonkers NY
Stuart A. Cochran - Tarrytown NY
Edward C. Coleman - New Fairfield CT
Dalip K. Nayyar - Washingtonville NY

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23L 1216
A23L 1217

US Classification:

426242

Abstract:

Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0. 85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200. degree. F. (93. 3. degree. C. ) where the solution contains at least 5% sodium chloride and at least 10% glycerol.

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:

55652271, Oct 15, 1996

Filed:

Dec 16, 1994

Appl. No.:

8/357566

Inventors:

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

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23L 1325
A23L 105

US Classification:

426 96

Abstract:

A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.

US Patent:

62999168, Oct 9, 2001

Filed:

Mar 3, 2000

Appl. No.:

9/517653

Inventors:

Vernetta L. Dally - White Plains NY
Edward C. Coleman - New Fairfield CT
Twyla P. Stubblefield - Chestnut Ridge NY
Kenneth W. Cale - Somers NY
Eileen M. Halliday - Poughkeepsie NY
Robert J. Martin - Warwick NY
Rita W. Brander - New Rochelle NY
Todd A. Zaniewski - Sleepy Hollow NY

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23D 1300

US Classification:

426 94

Abstract:

A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0. 60-0. 90 and the filling has a milk fat content of less than 10%.

US Patent:

54863694, Jan 23, 1996

Filed:

Jan 20, 1995

Appl. No.:

8/376311

Inventors:

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

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23L 1217

US Classification:

426321

Abstract:

Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that the strips have a water activity of below 0. 85%. In one embodiment, blanching is performed by soaking the strips in an infusion solution from 1 to 3 minutes at a temperature of at least 200. degree. F. where the solution contains at least 5% sodium chloride and at least 12% sucrose.

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.