Kenneth W Fagan, Jr

Title: Kenneth W. Fagan, Jr.: Inventor of Seasoned Instant Pasta and Rice Processes

Introduction

Kenneth W. Fagan, Jr. is an inventor associated with Mount Holly, New Jersey, and General Foods Limited. His work includes two patents focused on methods for applying spices and other dry ingredients to pasta and rice.

Latest Patents

Fagan’s listed patents address continuous processes for preparing dried instant meals that combine pasta or rice with sauce ingredients.

“Method for adhering spices on the surface of pasta” describes preheating pasta and conveying it into a rotating coating reel. The process applies melted fat in stages, contacts the coated pasta with dry ingredients, adds vegetable inlays, and cools the product for packaging. The method is designed to produce a free-flowing dish in which the ingredients resist segregation.

“Method for adhering spices on the surface of rice” describes coating rice with oil in a rotating reel, contacting it with dry ingredients, and applying a second layer of oil. Vegetable inlays are added before packaging. Like the pasta process, this method aims to create a free-flowing dried instant meal with ingredients that remain evenly combined.

Career Highlights

Fagan’s two listed patents reflect an emphasis on food-processing methods, particularly the staged coating of pasta and rice to help spices and other ingredients adhere to their surfaces. Both inventions use rotating coating equipment and layered applications of fat or oil.

Collaborations

Fagan’s listed coworkers include Hector V. Ramos and David L. Smith. His work is associated with General Foods Limited.

Conclusion

Kenneth W. Fagan, Jr.’s two patents describe practical coating processes for producing seasoned instant pasta and rice dishes, with a focus on ingredient adhesion and resistance to segregation.