Louis G Liggett DeceasedWindermere, FL

4876104, Oct 24, 1989

Dec 22, 1987

7/136892

Michael McGuire - Elmhurst NY
Ralph DiGiacomo - Palisades NY
Marcia Palmer - Nanuet NY
Louis Liggett - Brooklyn NY

General Foods Corporation - White Plains NY

A23L 1162

426 57

The present invention is concerned with preparing and preserving fresh pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 30%, conditioning the uniform blend by compacting same into a dough sheet having thickness of at least 0. 03 inches; cutting the dough into its desired shape or form; subjecting the cut dough to dry heat to partially dry its external surface; pasteurizing the dough by subjecting it to steam; cooling the pasteurized dough to a temperature between 30. degree. F. and 50. degree. F. ; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40. degree. F. to 50. degree. F.

4898744, Feb 6, 1990

Dec 22, 1987

7/136891

Louis Liggett - Brooklyn NY
Michael McGuire - Elmhurst NY
Marcia Palmer - Nanuet NY
Ralph DeGiacomo - Palisades NY

General Foods Corporation - White Plains NY

D21D 208
A23L 300
A23L 1162

426557

The present invention is concerned with preparing and preserving fresh stuffed pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 33%, conditioning the uniform blend by compacting same into a sheet having thickness of at least 0. 04 inches; preparing a filled mix for the dough; feeding the conditioned dough and filling mix to "filling" machine to produce a filled pasta; pasteurizing the filled pasta by subjecting it to steam; cooling the pasteurized filled pasta to a temperature between 30. degree. F. ; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40. degree. F. to 50. degree. F.

4104415, Aug 1, 1978

Oct 10, 1975

5/622272

Sudhakar P. Shanbhag - Yorktown Heights NY
Louis G. Liggett - Brooklyn NY
Adrienne C. Mikovits - Suffern NY

General Foods Corporation - White Plains NY

A23J 300

426656

An improved bacon analog product and a method for preparing it are provided. The improved product has more of the natural crispness of real bacon than earlier analogs. This improvement is noticeable not only initially upon opening the package but also after extended times in a moist environment. The improvement is obtained by virtue of improved formulation and processing.

4500553, Feb 19, 1985

Aug 1, 1983

6/519353

Louis G. Liggett - Brooklyn NY
Kevin W. Lang - River Vale NJ
Clement R. Wyss - Hillsdale NJ
Richard A. Williams - Plymouth MN

General Foods Corporation - White Plains NY

A23G 900
A23G 926

426101

A method of producing a frozen, dual-textured confection comprising a cream and a gelatin-containing aerated phase and a natural or simulated fruit phase is disclosed. According to one embodiment, gelatin is dispersed in water and the dispersion is then combined with cream, sweetener, emulsifier and a gum stabilizer to form a uniform emulsion. The emulsion is then partially frozen and aerated. A fluid, natural or simulated fruit component is separately produced by combining pureed fruit or synthetic fruit flavor, sweetener and a gum stabilizer. The partially frozen, aerated emulsion is passed together with a fruit component through a filler head into a mold or container so that the mold or container contains a cream and gelatin-containing phase and a fruit phase. The contents of the mold or container are then thoroughly frozen. A stick may be inserted into the mold prior to the thorough freezing so that the frozen confection may be hand-held while being eaten.