Patents by Inventor Paul G. Morin
Paul G. Morin 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: 7871655Abstract: A system and method wherein meat product constituents are mixed under a high shear force to combine the constituents into a mixture having a stable protein matrix is disclosed. The system incorporates mixing devices in a housing into which the input streams are directed. The system then applies a high shear force over a small volume to mix the constituents together, thereby rapidly combining the meat constituents and other ingredients to rapidly form a stable protein matrix and eliminate the need for a curing stage for protein extraction.Type: GrantFiled: February 18, 2005Date of Patent: January 18, 2011Assignee: Kraft Foods Global Brands LLCInventors: Paul G. Morin, Michele L. Reeve, Jennifer L. Tomey, Daniel B. Wilke
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Patent number: 7857500Abstract: A system and method for making processed meat products without the need for a vacuum system is disclosed. Meats and other meat product constituents are forced into a mixer having rotating elements for directing the constituents through a housing. The system limits the amount of air that is in contact with the constituents while resident within the housing, and provides high shear force to reduce the necessary mixing time.Type: GrantFiled: February 18, 2005Date of Patent: December 28, 2010Assignee: Kraft Foods Global Brands LLCInventors: Paul G. Morin, Michele L. Reeve, Jennifer L. Tomey, Daniel B. Wilke
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Patent number: 7731998Abstract: A system and method for reducing protein exudate on meat product. The system utilizes input hoppers and eliminates standing time for the meats. The elimination of a standing time for curing or protein extraction eliminates the ability for visible surface protein exudate to form.Type: GrantFiled: February 18, 2005Date of Patent: June 8, 2010Assignee: Kraft Foods Global Brands LLCInventors: Paul G. Morin, Michele L. Reeve, Jennifer L. Tomey, Daniel B. Wilke
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Patent number: 7488502Abstract: A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.Type: GrantFiled: February 18, 2005Date of Patent: February 10, 2009Assignee: Kraft Foods Global Brands LLCInventors: Paul G. Morin, Michele L. Reeve, Jennifer L. Tomey, Domini T. Malcom, Daniel B. Wilke
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Patent number: 6099891Abstract: Sources of neat having a high fat content, such as pork trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings or the like are comminuted, phosphated, heated and centrifuged under specific processing conditions in order to provide unformulated raw low-fat or no-fat meat having a fat content of not greater than about 1.5 percent by weight while having excellent functionality.Type: GrantFiled: April 24, 1998Date of Patent: August 8, 2000Assignee: Kraft Foods, Inc.Inventors: Larry C. Gundlach, Andrew L. Milkowski, Paul G. Morin, Gerald R. Popenhagen
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Patent number: 5762993Abstract: Sources of raw meat having a high fat content, such as pork trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing raw meat trimmings are comminuted, phosphated, heated and centrifuged under specific processing conditions in order to provide unformulated raw low-fat or no-fat meat having a fat content of not greater than about 1.5 percent by weight while having excellent functionality. The unformulated reduced fat raw meat is formable into a variety of familiar meat products, including wieners, sausages and hamburger patties, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from higher fat unformulated raw meats but which have very low fat contents. The phosphate use accounts for a fat reduction of from about 10% to about 40%.Type: GrantFiled: August 8, 1996Date of Patent: June 9, 1998Assignee: Kraft Foods, Inc.Inventors: Larry C. Gundlach, Andrew L. Milkowski, Paul G. Morin, Gerald R. Popenhagen
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Patent number: 5698255Abstract: Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings or the like are comminuted, heated and centrifuged under specific processing conditions in order to provide unformulated raw reduced fat meat having a fat content of not greater than on the order of about ten percent by weight while having excellent functionality. The unformulated reduced fat meat is formable into a variety of familiar meat products, including wieners, sausages, hamburger patties, and the like, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from high fat unformulated raw materials but which have dramatically reduced fat contents.Type: GrantFiled: February 18, 1997Date of Patent: December 16, 1997Assignee: Kraft Foods, Inc.Inventors: Paul G. Roehrig, Henry J. Overkamp, Paul G. Morin
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Patent number: 5688549Abstract: Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings are comminuted, heated and centrifuged under specific processing conditions in order to provide unformulated raw reduced fat meat having a fat content of not greater than about ten percent by weight while having excellent functionality. The unformulated reduced fat meat is formable into a variety of meat products, including wieners, sausages and hamburger patties, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from high fat unformulated raw materials but which have dramatically reduced fat contents.Type: GrantFiled: February 13, 1996Date of Patent: November 18, 1997Assignee: Kraft Foods, Inc.Inventors: Paul G. Roehrig, Henry J. Overkamp, Paul G. Morin
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Patent number: 5382444Abstract: Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings or the like are comminuted, heated and centrifuged under specific processing conditions in order to provide unformulated raw reduced fat meat having a fat content of not greater than on the order of about ten percent by weight while having excellent functionality. The unformulated reduced fat meat is formable into a variety of familiar meat products, including wieners, sausages, hamburger patties, and the like, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from high fat unformulated raw materials but which have dramatically reduced fat contents.Type: GrantFiled: October 1, 1993Date of Patent: January 17, 1995Assignee: Oscar Mayer Foods CorporationInventors: Paul G. Roehrig, Henry J. Overkamp, Paul G. Morin
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Patent number: 4879128Abstract: A method of packaging pre-cooking bacon wherein uncooked bacon is sliced onto a greaseproof, interleaving paper in a single-layer arrangement. The bacon is then cooked on the interleaving paper to a bacon yield of 25% to 40%. The interleaving paper with cooked bacon is then stacked, optionally cooled, and packaged for distribution. The interleaving paper has a multiplicity of holes, with the hole diameters between 0.07 inches to 0.20 inches and the center line between the holes of 0.3 inches to 1.25 inches. The paper has a minimum weight of 25 pounds and a greaseproofness rating of 600 or better.Type: GrantFiled: January 15, 1988Date of Patent: November 7, 1989Assignee: Oscar Mayer Foods CorporationInventors: Paul G. Morin, Tommy L. Hoes