William J Stange Patent

[Ken_Griffiths]

Here is an interesting patent filed by William Stange some years ago:

patents.ic.gc.ca/opic-cipo/cpd/eng/patent/409841/summary.html#View_Images

I would like to thank Stringbean from the TCK forum for this useful piece of information. The description section is well worth a read and I think this patent was an important development for the food Industry and the 'manufacturing process' for Kentucky Fried Chicken.

Ken

[cascader]

Here is the US version,. It is worth re-reading section 40 given our current understanding. It reads like a recipe list.
patentimages.storage.googleapis.com/f5/71/08/b769c934b696e8/US2170954.pdf

In particular:
The Spices that may be used in the preparation of seasoning compositions embodying my invention are any of those commonly known, such as pepper, coriander, parsley, celery, thyme, bay leaves, marjoram, sage, dill, mace, cloves, cinnamon, nutmeg and the like

[cascader]

We can add another trademark to the W. M. Stange porfolio: peppercream
www.bizapedia.com/trademarks/peppercream-71584701.html

Filed in 1949, and registered in 1951.  McCormick later took it over.  

It was carried into Canada.  
www.trademarkelite.com/canada/trademark/trademark-detail/260206/PEPPERCREAM

The description is:
Dry Soluble Seasoning Materials (By Which Is Meant Condiments Consisting Of Aromatic And Pungent Edible Flavoring Agents Dispersed Over An Edible Carrier Such As, For Example, Sugar)

[cascader]

This patent might be the one that links a possible “original” pure spice 40ish Oz (or more) original recipe to the more modern 26oz bag of likely extracts. (Where modern may have started in the early 1960’s or even earlier in the 1950’s)

The application was filed by an employee of Stange in late 1957.

patents.google.com/patent/US2925344A/en

It details a process for producing a superfine 400 mesh powder, allowing *greatly* reduced weight.
There are some related patents, and there are a few OCR errors. Other patent sites might be preferable for details and I haven’t reviewed the US gov. patent office originals.

An example is given of 95 lbs of spice carrier and 5 lbs of oleoresin being replaced by 1 and two-thirds pounds of carrier using this patent.  I suspect an OCR error, as elsewhere it mentions up to 75 percent weight savings.  Regardless, this is a patent that allows spice concentration, with weight savings, in the time frame of interest, and the inventor has personal contact with CHS and claims they did “all” their [Kentucky fried chicken] seasoning and gravy mixes.  

Again, the inventor of this patent is an Oleoresin expert, worked at Stange for 20 years in the late 50’s, 60’s and early 70’s, and also developed Hamburger Helper, and has a bio mentioning he met CHS and went to his home, and they did all their seasoning and gravy mixes.
www.chicagoift.org/members/newsletterarticles/nov2012/Emeritus%20Mac%20Peat%20Bio%20October%202012.pdf

Here are some other patents he has:
patents.google.com/?inventor=Maclyn+R+Peat

Another idea about the suppliers: the idea that “half” the recipe was done by one company and “half” by another, might not mean an ingredient split, so much as a capability split, where originally the tricky bulk ingredients might be done a technical producer and the final mixing, bagging and shipping and some herbs and spices / MSG etc. are done by another. So if the peppers make up, say 40+ percent of the recipe, they would be almost half by themselves, in one way.

[jwoz]

This is very interesting.

Here is a link to the actual patent image from the USPTO website:

pdfpiw.uspto.gov/.piw?Docid=2925344&idkey=NONE&homeurl=%252F%252Fpatft.uspto.gov%252Fnetahtml%252FPTO%252Fpatimg.htm

However, this image doesn't seem to pick up the examples that are in the badly OCR'd version that is elsewhere online.

As usual with these patents, the ingredient list is interesting:  "liquid flavoring princples of paprika, black and white pepper; turmeric, sage; celery, cinnamon, ginger, nutmeg, thyme, coriander, pimento, mace, marjoram, mustard, caraway, cassia, cardamom and cloves."  They even make the effort to distinguish cassia from cinnamon.  

[silver]

The inference seemingly applies that by roughly the time franchises were being launched extracts/extratives were likely to be part and parcel of the OR.

Edit:  Might it be presumed that even though the extracts patent being discussed here wasn't filed until 1957, such extracts were already being field tested upon the public (albeit in secret) before 1957?

[willy]

Have you forgotten Pepperall? It was around prior to CHS's meeting with Pete.

[cascader]

Here is a Stange product for hamburger seasoning. - 10 lbs. www.etsy.com/il-en/listing/892735264/vintage-spice-tin-antique-large-metal


And here is a 1952 advertisement for their meat packing seasonings. www.ebluejay.com/ads/item/5667585

[cascader]

I’ve been interested in Pepperall for some time, as many others have been. Here is a link to a patent that was developed at Stange at about the same time Pepperall was trademarked in 1948.

patentimages.storage.googleapis.com/78/7d/5e/007b947e0165c0/US2507084.pdf

It is interesting in that is uses “all” of a pepper’s oils, by super fine grinding and extraction, and then reapplies only half the extracted substance to the outside of the ground pepper particles after discarding chaff. The net is that no additional carrier is needed, yet the pepper acts as strong or stronger in taste and aroma, and none of it makes it further down the digestive tract. So conceivably one could have a greater quantity of pepper flavor without disclosing a carrier. It might be something that makes you sneeze like crazy too.

So perhaps Pepperall is actually a clever dual name - a product to pepper everything, and also uses “all”the peppercorn.

[willy]

I knew Stange was an innovator in grinding techniques, but this is the first example I've seen. Good job. My KFC seasoning I have soaked in distilled water, is showing the pepper "shells", as described, with the "coatings" suspended in the water. Now I know what I've been looking at. According to this patent, the pepper use can be cut in half, with the same, or more, taste quality. The light bulb is flashing in my mind.