Patents by Inventor David J. Joll
David J. Joll has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 5100680Abstract: A meat product composed of a meat core and a fatty outer layer is made by coextrusion of small thin slices of lean meat and fatty material. Prior to extrusion the thin slices are coated with meat glue. The coextrudate is case hardened and cut to the desired length.Type: GrantFiled: January 28, 1991Date of Patent: March 31, 1992Assignee: Bernard Matthews plcInventors: Bernard T. Matthews, David J. Joll, Habeeb M. Ziauddin
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Patent number: 5100682Abstract: A food product comprising a closed outer shell and a filling is made from a coextruded body. The body advances through a reciprocating cutting head 3 driven by a reciprocating shaft 10. The shaft 10 rotates to drive, through cam means, blades within the head 3.Type: GrantFiled: April 29, 1991Date of Patent: March 31, 1992Assignee: Bernard Matthews plcInventors: Bernard T. Matthews, David J. Joll, David N. Wilson, John H. Barker
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Patent number: 5030078Abstract: Apparatus for making food product comprising a closed outer shell and a filling is made from a coextruded body. The body advances through a reciprocating cutting head 3 driven by a reciprocating shaft 10. The shaft 10 rotates to drive, through cam means, blades within the head 3.Type: GrantFiled: January 26, 1990Date of Patent: July 9, 1991Assignee: Bernard Matthews plcInventors: Bernard T. Matthews, David J. Joll, David N. Wilson, John H. Barker
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Patent number: 4921714Abstract: The invention provides a meat-based product comprising a whole-muscle body A and a core B of stuffing. The stuffing contains cereal, herbs and spices and also a major proportion of a material, preferably fatty, to produce a thick viscous readily extrudable emulsion. The product also includes an outer casing D and an annular layer C of fat between the whole-muscle body A and the casing D. The product is made by coextrusion from a triple coextrusion head supplied with whole-muscle meat, stuffing formulation and the fatty material from separate hoppers.Type: GrantFiled: March 22, 1989Date of Patent: May 1, 1990Assignee: Bernard Matthews PLCInventors: Bernard T. Matthews, David J. Joll, Habeeb M. Ziauddin, David N. Wilson
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Patent number: 4915968Abstract: Food products particularly of meat are extruded cased under pressure. The extrusion pressure, and the energy in the extrudate, makes the circular cross-section the only stable one on emergence from the extrusion head. In accordance with the present invention, two unstable shapes, D-shaped as described, are extruded each cased from its own extrusion head. The heads are disposed closely adjacent back to back so as to have a generally circular overall profile. An outer casing is fitted over the two heads. On extrusion the two D-shaped pieces abut one another and the outer casing to preserve their shapes until stabilized by freezing.Type: GrantFiled: December 14, 1988Date of Patent: April 10, 1990Assignee: Bernard Matthews PLCInventors: Bernard T. Matthews, David J. Joll, Habeeb M. Ziauddin, David N. Wilson
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Patent number: 4874623Abstract: A meat product consisting of a meat core and a fat outer layer is made by coextrusion of small thin slices of lean meat and fatty material. Prior to extrusion the thin slices are coated with meat glue. The coextrudate is case hardened and cut to the desired length.Type: GrantFiled: January 5, 1989Date of Patent: October 17, 1989Assignee: Bernard Matthews plcInventors: Bernard T. Matthews, David J. Joll, Habeeb M. Ziauddin
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Patent number: 4834999Abstract: The invention provides a meat-based product comprising a whole-muscle body A and a core B of stuffing. The stuffing contains cereal, herbs and spices and also a major proportion of a material, preferably fatty, to produce a thick viscous readily extrudable emulsion. The product also includes an outer casing D and an annular layer C of fat between the whole-muscle body A and the casing D. The product is made by coextrusion from a triple coextrusion head supplied with whole-muscle meat, stuffing formulation and the fatty material from separate hoppers.Type: GrantFiled: February 18, 1988Date of Patent: May 30, 1989Assignee: Bernard Matthews PLCInventors: Bernard T. Matthews, David J. Joll, Habeeb M. Ziauddin, David N. Wilson
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Patent number: 4804551Abstract: A process of producing an evenly cooled comminute of meat particles ready for forming comprises forming a primary comminute from fresh meat, cooling the particles of the primary comminute into a coherent strip on a moving refrigerated surface and subjecting the strip to a secondary comminution with a reduction in particle size and a temperature equalization.Type: GrantFiled: May 4, 1987Date of Patent: February 14, 1989Assignee: Bernard Matthews PLCInventors: Bernard T. Matthews, David J. Joll, Habeeb M. Ziauddin, David N. Wilson
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Patent number: 4731906Abstract: The product of the invention is a non-cylindrical coextrudate with a meat body and a fat coating. This product is extruded from a head partitioned into a meat discharging portion and a fat discharging portion each fed from a pump. Means are provided to maintain or return the product to the strict extruded shape.Type: GrantFiled: June 19, 1986Date of Patent: March 22, 1988Assignee: Bernard Matthews plcInventors: Bernard T. Matthews, David J. Joll, Habeeb M. Ziauddin, David N. Wilson
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Patent number: 4663170Abstract: A meat-based product in accordance with the present invention comprises an elongate compacted constant cross section core of raw uncomminuted meat, an even and coherent annular coating of fluid fat material surrounding the core and an outer wrapping of flexible non-toxic sheet material, usually plastic, which retains the coating and remains on the product during cooking and is only removed immediately before eating.Type: GrantFiled: March 15, 1984Date of Patent: May 5, 1987Assignee: Bernard Matthews plcInventors: Bernard T. Matthews, Alan J. Benstead, David J. Joll, Sidney Thorp, David N. Wilson
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Patent number: 4610844Abstract: The product of the invention is a non-cylindrical coextrudate with a meat body and a fat coating. This product is extruded from a head partitioned into a meat discharging portion and a fat discharging portion each fed from a pump. Means are provided to maintain or return the product to the strict extruded shape.Type: GrantFiled: January 25, 1985Date of Patent: September 9, 1986Assignee: Bernard Matthews plcInventors: Bernard T. Matthews, David J. Joll, Habeeb M. Ziauddin, David N. Wilson
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Patent number: 4481872Abstract: A meat based product is extruded as an elongate billet 14 from the head 10 of a mandrel 1. The mandrel 1 has inner and outer passages to coextrude a meat core and a fat annular coating from the head into an outer casing 13.Type: GrantFiled: April 4, 1983Date of Patent: November 13, 1984Assignee: Bernard Matthews LimitedInventors: Bernard T. Matthews, Alan J. Benstead, David J. Joll, Sidney Thorp, David N. Wilson
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Patent number: 4473592Abstract: A food product based on compacted meat, for example turkey, comprises a meat core 10, a mobile fat outer layer 11 and wrapping 12 which remains in place during cooking. The product is made by freezing the compacted core in long lengths which are advanced longitudinally through a fat applicator, superficial freezer and wrapping applicator.Type: GrantFiled: October 26, 1979Date of Patent: September 25, 1984Assignee: Bernard Matthews LimitedInventors: Bernard T. Matthews, Alan J. Benstead, David J. Joll, Sidney Thorp, David N. Wilson
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Patent number: 4407830Abstract: A meat based product is extruded as an elongate billet 14 from the head 10 of a mandrel 1. The mandrel 1 has inner and outer passages to coextrude a meat core and a fat annular coating from the head into an outer casing 13.Type: GrantFiled: June 23, 1980Date of Patent: October 4, 1983Assignee: Bernard Matthews LimitedInventors: Bernard T. Matthews, Alan J. Benstead, David J. Joll, Sidney Thorp, David N. Wilson