John A Hirschey, 64617 Green Bay Rd APT 510, Wilmette, IL 60091
John Hirschey Phones & Addresses
617 Green Bay Rd APT 510, Wilmette, IL 60091 847-3312713
1179 Cherry St, Winnetka, IL 60093 847-5012808
218 Green Bay Rd, Winnetka, IL 60093 847-5012673
1378 Boundary Rd, Middleton, WI 53562 608-8210376
Madison, WI
519 Washington Ave, Glencoe, IL 60022 847-8351906
Knoxville, TN
Saint Louis, MO
Glenview, IL
1378 Boundary Rd, Middleton, WI 53562 608-4360978
Work
Position:
Sales Occupations
Education
Degree:
High school graduate or higher
Mentions for John A Hirschey
Publications & IP owners
Us Patents
Method For Controlling Microbial Contamination Of A Vacuum-Sealed Food Product
US Patent:
2004001, Jan 29, 2004
Filed:
Jul 23, 2002
Appl. No.:
10/201609
Inventors:
John Hirschey - Middleton WI, US
Dennis Seman - Cottage Grove WI, US
Andrew Milkowski - Cottage Grove WI, US
Gary Skaar - Marshall WI, US
Harry Overly - Schaumburg IL, US
Dennis Seman - Cottage Grove WI, US
Andrew Milkowski - Cottage Grove WI, US
Gary Skaar - Marshall WI, US
Harry Overly - Schaumburg IL, US
Assignee:
Kraft Foods Holdings, Inc.
International Classification:
A23K001/00
US Classification:
426/326000
Abstract:
Methods for controlling contamination of a food product are provided which utilize introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. These methods utilize surface tension and/or capillary action created during a vacuum heat sealing process to efficiently create a uniform distribution of antimicrobial solution over the surface of a food. This method insures rapid and effective coating of the product with the antimicrobial agent.
Hop Beta Acid Compositions For Use In Food Products
US Patent:
2004017, Sep 9, 2004
Filed:
Mar 3, 2003
Appl. No.:
10/378330
Inventors:
Dennis Seman - Cottage Grove WI, US
John Hirschey - Middleton WI, US
Andrew Milkowski - Cottage Grove WI, US
Michael Barney - Elm Grove WI, US
John Hirschey - Middleton WI, US
Andrew Milkowski - Cottage Grove WI, US
Michael Barney - Elm Grove WI, US
Assignee:
Kraft Foods Holdings, Inc.
International Classification:
C12C003/00
US Classification:
426/600000
Abstract:
Hop beta acids are improved with respect to their antibacterial properties, especially their anti-Listeria properties. Enhancement in this regard is especially useful for the treatment of food products which are susceptible to bacterial contamination. This can be especially important when the hop beta acids are to be used in surface application onto the food products. The hop beta acids are rendered more effective by combining them with a food grade acid, a potassium ion source, and an optional antioxidant in a carrier solvent such as, for example, a food grade alcohols or a food grade glycol. The improved hop beta acid compositions of this invention provide increase stability, higher hop beta acid concentrations, and/or higher anti-Listeria activities.
Shelf-Stable Foodstuffs And Methods For Their Preparation
US Patent:
2005018, Aug 25, 2005
Filed:
Oct 1, 2004
Appl. No.:
10/956907
Inventors:
Jimbay Loh - Green Oaks IL, US
Laura Hill - Prospect Heights IL, US
Tim Hansen - Chicago IL, US
Alice Cha - Northbrook IL, US
Veronica Harrison - Bartlett IL, US
Colin Crowley - Wheeling IL, US
Iksoon Kang - Madison WI, US
John Hirschey - Middleton WI, US
Erik Whalen-Pedersen - Spring Grove IL, US
Laura Hill - Prospect Heights IL, US
Tim Hansen - Chicago IL, US
Alice Cha - Northbrook IL, US
Veronica Harrison - Bartlett IL, US
Colin Crowley - Wheeling IL, US
Iksoon Kang - Madison WI, US
John Hirschey - Middleton WI, US
Erik Whalen-Pedersen - Spring Grove IL, US
International Classification:
A23L001/30
US Classification:
426326000
Abstract:
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165 F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.
Food Product Slicing Apparatus And Method
US Patent:
2006021, Oct 5, 2006
Filed:
Apr 5, 2005
Appl. No.:
11/098393
Inventors:
Gary Skaar - Marshall WI, US
Timothy Watson - Waunakee WI, US
John Hirschey - Middleton WI, US
Jennifer Tomey - Merom IN, US
Norman Abler - Madison WI, US
Timothy Watson - Waunakee WI, US
John Hirschey - Middleton WI, US
Jennifer Tomey - Merom IN, US
Norman Abler - Madison WI, US
International Classification:
B26D 7/00
US Classification:
083013000, 083167000
Abstract:
An apparatus, and method of its use, for slicing food products, particularly elongated food products, in which the apparatus has a housing enclosing a rotatable slicing blade, and a sleeve which is mounted in a housing sidewall. The sleeve provides a passageway through which a food product passes and receives a treatment along its outer surface. Other additional and/or alternative features for enhancing or sustaining the cleanliness within the slicing housing also are provided, which include use of overpressure within the housing interior, introduction of HEPA-filtered gas or air therein, delivery of an antimicrobial agent therein, and/or providing interior housing wall surfaces having a surface finish (RMS) not exceeding 32 microinches. The slicing apparatus, and its method of operation, provides reliable, accurate continuous slicing capability while requiring less cleaning.
Method For Controlling Microbial Contamination Of A Vacuum-Sealed Food Product
US Patent:
2007017, Jul 26, 2007
Filed:
Oct 14, 2005
Appl. No.:
11/250648
Inventors:
John Hirschey - Middleton WI, US
Dennis Seman - Cottage Grove WI, US
Andrew Milkowski - Cottage Grove WI, US
Gary Skaar - Marshall WI, US
Harry Overly - Schaumburg IL, US
Dennis Seman - Cottage Grove WI, US
Andrew Milkowski - Cottage Grove WI, US
Gary Skaar - Marshall WI, US
Harry Overly - Schaumburg IL, US
International Classification:
A23B 4/20
US Classification:
426326000
Abstract:
Methods for controlling contamination of a food product are provided which utilize introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. These methods utilize surface tension and/or capillary action created during a vacuum heat sealing process to efficiently create a uniform distribution of antimicrobial solution over the surface of a food. This method insures rapid and effective coating of the product with the antimicrobial agent.
Cheese With Improved Organoleptic And Melting Properties
US Patent:
2011024, Oct 6, 2011
Filed:
Apr 1, 2011
Appl. No.:
13/078673
Inventors:
Chad D. Galer - Glenview IL, US
Paul V. Gass - Glenview IL, US
Aaron S. Handrick - Chicago IL, US
John A. Hirschey - Winnetka IL, US
Brian E. LeVine - Evanston IL, US
Carolyn J. Trinka - Schaumburg IL, US
Paul V. Gass - Glenview IL, US
Aaron S. Handrick - Chicago IL, US
John A. Hirschey - Winnetka IL, US
Brian E. LeVine - Evanston IL, US
Carolyn J. Trinka - Schaumburg IL, US
International Classification:
A23C 19/00
A23C 19/16
A23C 19/16
US Classification:
426582, 426289
Abstract:
Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
Cheese With Enhanced Organoleptic And Melting Properties
US Patent:
2013005, Feb 28, 2013
Filed:
Aug 23, 2012
Appl. No.:
13/593385
Inventors:
Kathryn J. Horan - Evanston IL, US
Chad Galer - Glenview IL, US
Paul V. Gass - Glenview IL, US
Aaron Steven Handrick - Evanston IL, US
John A. Hirschey - Winnetka IL, US
Brian E. LeVine - Evanston IL, US
Divya S. Reddy - Lake Zurich IL, US
Carolyn J. Trinka - Schaumburg IL, US
Chad Galer - Glenview IL, US
Paul V. Gass - Glenview IL, US
Aaron Steven Handrick - Evanston IL, US
John A. Hirschey - Winnetka IL, US
Brian E. LeVine - Evanston IL, US
Divya S. Reddy - Lake Zurich IL, US
Carolyn J. Trinka - Schaumburg IL, US
International Classification:
A23C 19/076
A23C 19/08
A23C 19/08
US Classification:
426582, 426512
Abstract:
Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.
Data Collection Method And Apparatus For Radio Frequency Heating System
US Patent:
2020028, Sep 3, 2020
Filed:
Feb 27, 2020
Appl. No.:
16/803701
Inventors:
John Hirschey - Wilmette IL, US
Tom McCune - Buffalo Grove IL, US
Tom McCune - Buffalo Grove IL, US
International Classification:
H05B 6/68
H05B 6/64
H05B 6/64
Abstract:
A datalogger with a temperature sensor for measuring the temperature of one or more articles during a radio frequency (RF) heating process. The datalogger may be wireless and may store temperature measurements in an internal memory and/or may wirelessly transmit temperature data in real-time. The datalogger may be specifically designed and oriented to maximize temperature measurement accuracy and minimize interference with the RF heating process.
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