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Cheree L Stevens

from Newnan, GA
Age ~61
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Also known as:
Cheree Lee Stevens, Cheree Boudreaux Stevens, Cheree B Stevens, Cheree L Boudreaux, Cheree Lee Boudreaux, Cheree Lee Boudreaux-Stevens, Cheree L Boudreaux-Stevens, Cheree S
Phone and address:
50 Torrey Pines Ct, Newnan, GA 30265
(678) 552-9203
Related to:
Tamara E Mccoy, 45Constance BondAllan Hinkle, 85Emily White
Connected to:
Ace Stevens, 53Addison W Stevens, 38Adrian D Stevenson, 48Adrien L Stevens, 52Aerial Stevens, 39Airion T Stevens, 49Akedah L Stevens, 47Alfred D Stevenson, 68Altyn G Stevens, 84Amanda J Stevens, 46

Cheree Stevens Phones & Addresses

  • 50 Torrey Pines Ct, Newnan, GA 30265 (678) 552-9203
  • Ada, MI
  • 189 Stillwater Dr, Idaho Falls, ID 83404 (208) 529-9027
  • 200 Cobblestone Ln, Idaho Falls, ID 83404 (208) 529-9027
  • Kennewick, WA

Publications

Us Patents

Snack/Convenience Foods And The Like Having External And/Or Internal Coating Compositions

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US Patent:
7906164, Mar 15, 2011
Filed:
Oct 31, 2007
Appl. No.:
11/933091
Inventors:
Robert O. Roskam - Grand Rapids MI, US
Cheree L. Stevens - Idaho Falls ID, US
John F. Stevens - Idaho Falls ID, US
Joel R. Tinsley - Blackfoot ID, US
Assignee:
Advanced Food Technologies, Inc. - Grand Rapids MI
International Classification:
A23B 9/14
US Classification:
426302, 426 94, 426289, 426293, 426305
Abstract:
The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc. , which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.

Snack/Convenience Foods And The Like Having External And/Or Internal Coating Compositions

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US Patent:
8486471, Jul 16, 2013
Filed:
Feb 7, 2011
Appl. No.:
13/022316
Inventors:
Robert O. Roskam - Grand Rapids MI, US
Cheree L. Stevens - Idaho Falls ID, US
John F. Stevens - Idaho Falls ID, US
Joel R. Tinsley - Blackfoot ID, US
Assignee:
Advanced Food Technologies Inc. - Grand Rapids MI
International Classification:
A23B 9/14
US Classification:
426302, 426 94, 426289, 426293, 426305
Abstract:
The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc. , which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.

Water-Dispersible Coating Composition For Fried Foods And The Like

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US Patent:
20020001643, Jan 3, 2002
Filed:
Feb 7, 2001
Appl. No.:
09/778470
Inventors:
Cheree Stevens - Idaho Falls ID, US
John Stevens - Idaho Falls ID, US
D. Carr - Idaho Falls ID, US
International Classification:
A23L001/48
US Classification:
426/096000, 426/302000
Abstract:
A water-dispersible coating composition for parfried foods containing high levels of rice (e.g., as flour) and dextrin, and little or no cornstarch, with the rice and dextrin components on a percentage weight basis of from about 25% to 70% rice dextrin based upon the total weight of the solids content of the coating composition, and ratios of rice to dextrin between about 1.0:1 to 5:1. The use of such high amounts of both rice and dextrin provides a substantial increase in the coated product's crispness and extended holding time following either complete initial cooking or secondary reconstitution in gradient heat, convention, or microwave oven after limited initial cooking (e.g., parfrying) and freezing, without detracting from the final product's excellent appearance, taste, tenderness, and tooth compaction characteristics, and does so in a highly cost-advantageous manner. The coating composition also preferably contains modified low-amylose potato starch and minor amounts of sugar, salt, coloring agents, leavening agents, and stabilizing agents, and it may be applied as a dry mix of ingredients or in wet, slurry form. Also disclosed are methods of preparation for the composition and final cooked coated product using deep-fat frying, oven baking, convection, or microwave oven reconstitution methods.

Reticulation-Free Water-Dispersible Coating Composition For Food Substrates

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US Patent:
20020058099, May 16, 2002
Filed:
Sep 21, 2001
Appl. No.:
09/960191
Inventors:
John Stevens - Idaho Falls ID, US
D. Carr - Idaho Falls ID, US
Cheree Stevens - Idaho Falls ID, US
International Classification:
A23P001/08
US Classification:
426/618000, 426/094000
Abstract:
A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains at least stated minimum levels of small-particle size rice flour and/or rice starch (#100 USS mesh size and/or 200 USS mesh size, respectively or finer) depending upon the total amount of rice used in the mix, and exhibits minimal surface roughness and substantially no reticulation when frozen upon the food substrate, while imparting increased crispness, holding time and lighter color once the frozen coated food substrate is reconstituted via gradient heat, microwave energy, or deep-frying reconstitution methods, without sacrificing appearance, flavor, and tooth compaction characteristics desirable to consumers of the final reconstituted product.

Coated Food Products Made From Shaped Dough Substrates And Method Of Preparing Same

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US Patent:
20020119219, Aug 29, 2002
Filed:
Dec 19, 2001
Appl. No.:
10/025403
Inventors:
Brian Doyle - Alto MI, US
Cheree Stevens - Idaho Falls ID, US
John Stevens - Idaho Falls ID, US
Sheila Carter - Shelley ID, US
International Classification:
A23G003/00
US Classification:
426/094000
Abstract:
A new type of food product made from shapeable, shape-retaining dough whose principal ingredient may be potato or essentially any grain-based flour or the like. The dough is shaped, coated with a batter/slurry made from flour or starch and water plus desired seasoning, coloring, etc., and then cooked, or parfried and frozen for subsequent reconstitution (finish-cooking) in a toaster, gradient oven, microwave oven, grill, broiler or the like. The finished product has a crispy/crunchy exterior and a light, fluffy interior, with many variations made possible by different dough types, etc. One particular embodiment is a potato waffle which is reconstitutable in a domestic toaster and has a soft, moist interior and crispy exterior.

Snack/Convenience Foods And The Like Having External And/Or Internal Coating Compositions

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US Patent:
20030044488, Mar 6, 2003
Filed:
Jun 13, 2002
Appl. No.:
10/170964
Inventors:
Robert Roskam - Grand Rapids MI, US
Cheree Stevens - Idaho Falls ID, US
John Stevens - Idaho Falls ID, US
Joel Tinsley - Blackfoot ID, US
International Classification:
A23G003/00
US Classification:
426/094000
Abstract:
Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. On sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.

External Coating Composition For Toaster Pastries And Other Pastry Products

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US Patent:
20040071832, Apr 15, 2004
Filed:
Jul 30, 2003
Appl. No.:
10/629991
Inventors:
Cheree Stevens - Idaho Falls ID, US
Robert Roskam - Grand Rapids MI, US
International Classification:
A23G003/00
US Classification:
426/094000
Abstract:
A toaster pastry at least partially coated with a clear coating that provides an at least partial moisture barrier on the surface of the toaster pastry.

Moisture Barrier Composition For Biscuits

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US Patent:
20040071833, Apr 15, 2004
Filed:
Oct 9, 2003
Appl. No.:
10/682673
Inventors:
Cheree Stevens - Idaho Falls ID, US
International Classification:
A23G003/00
US Classification:
426/094000
Abstract:
An at least partial, typically non-continuous, moisture barrier coating composition applied to the external surface of biscuits, such as scones or muffins. Use of the composition achieves significantly improved flavor, moisture retention in the interior of the biscuit, and a significantly improved biscuit exterior.
Control profile
Cheree L Stevens from Newnan, GA, age ~61 Get Report