Richard T Hess

US Patent:

20040258829, Dec 23, 2004

Filed:

Apr 2, 2004

Appl. No.:

10/817643

Inventors:

Guo-Hua Zheng - Centerville OH, US
Richard Hess - Chanhassen MN, US
Anil Khare - Crystal MN, US
Brent Hilbert - South Haven MN, US
Matt Deguise - Wayzata MN, US

International Classification:

A23L001/05

US Classification:

426/615000

Abstract:

A dietary fiber material obtained by using enzymes to digest cereal grains. The enzymes substantially hydrolyze any starch occurring in the cereal grain into small molecules but only partially hydrolyze -glucan molecules. The dietary fiber material can have excellent physicochemical, physiological, and sensory properties such ass low molecular weight, a particular molecular weight distribution, and a particular polydispersity, in addition to having excellent food ingredient properties. As a food ingredient, the material can have high -glucan content which provides nutrient to the body. Because the dietary fiber material can have neutral mouthfeel, it can be used to enhance the nutritional content of ice cream, yogurt, baked goods, bars, beverages, or certain other foods—without affecting the taste or other sensory attributes of the food. As a further benefit, the dietary fiber material can be used to provide certain therapeutic benefits, such as anticholesterol activity.

US Patent:

40132935, Mar 22, 1977

Filed:

Nov 6, 1975

Appl. No.:

5/629656

Inventors:

Richard E. Hess - Brooklyn Park MN
Ronald A. Steinbrecher - Fridley MN
Stephen A. A. Goddard - Minneapolis MN

Assignee:

H & S Enterprises, Inc. - Anoka MN

International Classification:

A63F 302

US Classification:

273131AD

Abstract:

A game played on a board like a checker board, in which the men and the playing squares of the board incorporate permanent magnets poled to add randomness to the intended moves of the player.

US Patent:

58487883, Dec 15, 1998

Filed:

Sep 11, 1996

Appl. No.:

8/712368

Inventors:

Richard Hess - Robbinsdale MN

Assignee:

H&S&K Enterprises - Robbinsdale MN

International Classification:

A63F 300

US Classification:

273239

Abstract:

The present invention relates to a magnetic game comprising a game board having a playing surface with an array of first and second playing areas. The first playing area include at least one electro-magnet. A plurality of game pieces are adapted to be placed on the first or second playing areas and to flip in the air if the electro-magnet and the game piece magnet are of opposite polarity. Each game piece has a game piece magnet. The magnetic game further includes a light-emitting element positioned proximal the first playing area. The light-emitting element is configured to be in electrical communication with a power supply. A light-sensitive transducer is positioned proximal the second playing area. The light-sensitive transducer is configured to be placed in electrical communication with the power supply. The light-emitting element is illuminated when a shadow is cast over the light sensitive transducer.

US Patent:

20160206648, Jul 21, 2016

Filed:

Mar 29, 2016

Appl. No.:

15/084263

Inventors:

- Wayzata MN, US
Richard K. HESS - Chanhassen MN, US
Anil Bhagwan KHARE - Crystal MN, US
Brent Howard HILBERT - Annandale MN, US
Matthew L. DEGUISE - Denver CO, US

Assignee:

Cargill, Incorporated - Wayzata MN

International Classification:

A61K 31/716
C12P 19/04
C12P 19/14

Abstract:

A dietary fiber material obtained by using enzymes to digest cereal grains. The enzymes substantially hydrolyze any starch occurring in the cereal grain into small molecules but only partially hydrolyze β-glucan molecules. The dietary fiber material can have excellent physicochemical, physiological, and sensory properties such as low molecular weight, a particular molecular weight distribution, and a particular polydispersity, in addition to having excellent food ingredient properties. As a food ingredient, the material can have high β-glucan content which provides nutrient to the body. Because the dietary fiber material can have neutral mouthfeel, it can be used to enhance the nutritional content of ice cream, yogurt, baked goods, bars, beverages, or certain other foods—without affecting the taste or other sensory attributes of the food. As a further benefit, the dietary fiber material can be used to provide certain therapeutic benefits, such as anticholesterol activity.