Charles T Stocker

41044070, Aug 1, 1978

Nov 27, 1974

5/527731

William G. Stringer - Battle Creek MI
Robert E. Schara - Battle Creek MI
Charles T. Stocker - Augusta MI

General Foods Corporation - White Plains NY

A23J 300

426 99

The present invention is concerned with the preparation of an improved expanded dry animal food composition based on farinaceous and proteinaceous constituents. Chunks or kibs of the expanded product are coated in separate layers with a first layer of dextrin material and a second exterior layer of fat. The kibs may optionally be coated with a gravy forming material such that a gravy is formed when water is added. The coating of the dextrin material serves to retard the rate of hydration when water is added such that the chunks retain their crunchy texture and structure for longer periods of time with the result that the product is of improved animal acceptance.

42128943, Jul 15, 1980

Oct 18, 1978

5/952524

Roger W. Franzen - Pleasantville NY
Charles J. Cante - St. Anne IL
Joseph J. Griffin - Bronx NY
Robert E. Schara - Norwalk CT
Charles T. Stocker - Augusta MI

General Foods Corporation - White Plains NY

A23B 402
A23B 414

426332

Disclosed is an improved process for preparing shelf-stable, intermediate-moisture pet foods. The process provides a new meat storage unit operation wherein the meats are ground, slurried in flowable form in a preservative solution, and stored in slurry form. The preservative system will preferably comprise the liquid preservatives employed in the final pet food product. According to the best mode, ground raw meat is slurried with a solution containing propylene glycol, sodium chloride, potassium sorbate and phosphoric acid to achieve a slurry pH of from 4. 8 to 5. 5. The slurry is stored at a temperature of between 30. degree. and 60. degree. C. The new unit operation of storing meats eliminates the labor, energy and capital intensive storage of meats in frozen or refrigerated form.

42986249, Nov 3, 1981

Jul 20, 1977

5/817382

Jeffrey S. Mehring - Battle Creek MI
Ronald J. Sayen - Portage MI
Robert E. Schara - Battle Creek MI
Charles T. Stocker - Augusta MI
Juan G. Rodriguez - Lexington KY

General Foods Corp. - White Plains NY

A23K 300
A23L 334

426532

A shelf-stable intermediate moisture food with a water content of about 15 to 50% and with water soluble solutes in an amount to provide bacteriostasis is protected against the infestation and reproduction of mites by incorporation of a material selected from the group consisting of fatty acids containing carbon atoms from C. sub. 4 to C. sub. 10, fatty acid amides containing carbon atoms from C. sub. 3 to C. sub. 10, fatty acid esters containing carbon atoms from C. sub. 3 to C. sub. 10, fatty acid salts containing carbon atoms from C. sub. 3 to C. sub. 10, propionic acid and mixtures thereof with the propionic acid being employed only in conjunction with the fatty acid, amide, ester or salt.

47909960, Dec 13, 1988

Jun 10, 1987

7/061058

Thomas M. Roush - Battle Creek MI
Charles T. Stocker - Augusta MI

General Foods Corporation - White Plains NY

A21D 600

426458

The present invention is concerned with an apparatus and process for preparing different varieties of ready-to-eat cereal products utilizing substantially the same process comprising: an extruder and a hollow attachment connected at the discharge end of the extruder, said attachment being of sufficient area and length to sufficiently completely cook the food product in an enclosed environment; the food product being a farinaceous material which is fed to the extruder where it is mixed with sufficient moisture to form a dough and extruded for a time and at a temperature and pressure effective to commence the cooking process and wherein the heated dough passes into the hollow attachment connected at the discharge end of the extruder where the cooking is completed. The cooked dough exiting the extruder is cooled, shaped in its desired form and toasted to its desired final moisture content.

45685509, Feb 4, 1986

Mar 11, 1985

6/709980

Charles V. Fulger - Millwood NY
Charles R. Lazarus - Ossining NY
Wen C. Lou - Yorktown Heights NY
Charles T. Stocker - Augusta MI
Chia-Chi Tu - Dover DE

General Foods Corporation - White Plains NY

A23D 600

426 19

This invention prepares a fully cooked extruded flour-based product with a texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content within the range of 20 to 40%; mixing and kneading the flour and water to prepare a homogeneous dough; and extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140. degree. F. to 250. degree. F. (60. degree. C. to 120. degree. C. ) while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinize the starch in the flour while maintaining the starch granule integrity.

39652688, Jun 22, 1976

Mar 1, 1974

5/447172

Charles T. Stocker - Augusta MI
Robert E. Schara - Battle Creek MI
William E. Marshall - Mount Kisco NY
John T. Hayes - North Tarrytown NY
Martin Glicksman - Valley Cottage NY

General Foods Corporation - White Plains NY

A23J 102
A23J 112
A23J 114

426331

An expanded edible protein product is made by extruding, preferably following heating and working of, a mix containing a proteinaceous material, a sulfur-containing organic compound, and water from a high pressure zone to a low pressure zone. The resultant product has an open, cellular structure and is an excellent meat-like substitute, convenience food and pet food ingredient, and snack item.

41044061, Aug 1, 1978

Dec 13, 1974

5/532341

William G. Stringer - Battle Creek MI
Robert E. Schara - Battle Creek MI
Charles T. Stocker - Augusta MI

General Foods Corporation - White Plains NY

A23J 300

426 99

A dry particulate porous expanded animal food is disclosed comprised of chunks or kibs of a mixture of farinaceous and proteinaceous ingredients. The kibs are then coated with a fat/dextrin material emulsion. The product is characterized by its improved ability to resist rapid extensive hydration when liquid is added and hence remain crispy in liquid for substantial periods of time. The product is also of improved palatability and appeal to pets.