Scott Kim Brooks

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:

50020358, Mar 26, 1991

Filed:

Nov 30, 1989

Appl. No.:

7/443601

Inventors:

Scott T. Brooks - Pewaukee WI

International Classification:

F41B 518

US Classification:

124 231

Abstract:

Disclosure is made of apparatus to facilitate cocking of an archery bow. The apparatus comprises a forward and an aft leg joined together by a spring loaded hinge and is offset from the bow by offset angle bends in the forward leg, and there is a nock in the rear of the aft mount leg to hold the bow string in a partly cocked position, when the bow is fully cocked, the bow string is released from the nock in aft mount leg and the spring loaded hinge swings the aft mount leg outward away from the bow string to allow shooting of the bow and arrow mounted therein.

US Patent:

61363510, Oct 24, 2000

Filed:

Aug 31, 1999

Appl. No.:

9/386609

Inventors:

K. Rajinder Nauth - Wheeling IL
Scott Brooks - Des Plaines IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 912

US Classification:

426 41

Abstract:

This invention provides stabilized fermented dairy compositions such as yogurt in which the development of excessive acidity and bitter tastes during storage is essentially eliminated. The stabilized compositions are attained by the incorporation of nisin-containing whey derived from a nisin-producing culture. The invention also relates to a method of preparing a fermented dairy product stabilized against the development of excessive acidity, to a method for stabilizing fermented dairy products, and to a method for stabilizing a fermented dairy product against depletion of lactose during storage. The methods include adding nisin-containing whey derived from a nisin-producing culture to the fermented dairy product. The whey is obtained from a nisin-producing culture by removing the nisin-producing microorganisms with the curds from the fermentation. The invention further provides methods which yield stabilized fermented dairy products that may be flavored and/or sweetened with syrups.

US Patent:

59382252, Aug 17, 1999

Filed:

Feb 26, 1997

Appl. No.:

8/805827

Inventors:

Steven Scheibe - Wales WI
Scott Brooks - Waukesha WI

Assignee:

Harley-Davidson Motor Company - Milwaukee WI

International Classification:

B62K 1114

US Classification:

280279

Abstract:

A motorcycle including a frame having a head tube, a fork having a stem positioned within the head tube, and a bearing assembly operatively positioned between the stem and the head tube. The bearing assembly includes a double-row, radial-thrust bearing on one end of the head tube, and a non-thrust radial bearing on the other end of the head tube.