Patents Assigned to Del Monte Corporation
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Publication number: 20130040027Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.Type: ApplicationFiled: October 16, 2012Publication date: February 14, 2013Applicant: DEL MONTE CORPORATIONInventor: DEL MONTE CORPORATION
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Patent number: 8309157Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.Type: GrantFiled: September 27, 2007Date of Patent: November 13, 2012Assignee: Del Monte CorporationInventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
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Publication number: 20120276258Abstract: An HPP method for preserving fruits may include the steps of: (a) placing a prepared fruit in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) deaeration; (d) adding a modifying medium such as a sweetener; (e) vacuum infusion of the solution into the prepared fruit; (f) sealing the container; and (g) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.Type: ApplicationFiled: October 14, 2011Publication date: November 1, 2012Applicant: Del Monte CorporationInventors: Karim NAFISI-MOVAGHAR, Melissa Anne Palleschi, Michelle E. Moy, Amy S. Euske, Winston L. Lee
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Patent number: 8146538Abstract: An aerodynamically interactive artifact is proportioned to experience at least one of tumbling, fluttering, and autorotating motion when subjected to free fall in a gravitational field. Suitable shapes include films, strips, butterflies, birds, and the like. The artifact may be contain a nutraceutical, may be dissolvable in pet saliva, and may provide an olfactory sensation for a pet. Dimensionless parameters such as Froude number and length-to-thickness ratios may be used to select aerodynamically interactive motions.Type: GrantFiled: December 1, 2006Date of Patent: April 3, 2012Assignee: Del Monte CorporationInventors: Jay Kling, Tracy Grammer, Eric Lew, Don Barnvos, Tracy Wojnarowski
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Publication number: 20120064201Abstract: A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.Type: ApplicationFiled: September 15, 2010Publication date: March 15, 2012Applicant: DEL MONTE CORPORATIONInventors: Karim Nafisi-Movaghar, Loren Druz
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Publication number: 20120058227Abstract: A dog chew treat is fashioned from a composition comprising sugar, fiber, and flour. Preferably, the sugar is dextrose, and the flour is pre-gelatinized wheat flour. The composition may be molded into the shape of a bone, or other treat. A palatant coating may be applied to the molded product. Colors may be added for different aesthetics such as a marbling pattern. Functional ingredients may be used to provide health benefits.Type: ApplicationFiled: January 7, 2011Publication date: March 8, 2012Applicant: Del Monte CorporationInventors: William Keehn, Richard Rothamel, Aretha Ashby, Davor Juravic, Franjo Baltorinic, Yomayra Diaz, Steven Bautista, Donald Barnvos, Tracy Wojnarowski, Eric Lew
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Publication number: 20110217435Abstract: An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.Type: ApplicationFiled: March 2, 2010Publication date: September 8, 2011Applicant: Del Monte CorporationInventors: Melissa Anne PALLESCHI, Karim NAFISI-MOVAGHAR
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Publication number: 20110203351Abstract: An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.Type: ApplicationFiled: May 2, 2011Publication date: August 25, 2011Applicant: Del Monte CorporationInventors: Jogre Suasin, Karim Nafisi-Movaghar, Juan Lopez
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Patent number: 7914835Abstract: A dog chew treat is fashioned from a composition comprising sugar, fiber, and flour. Preferably, the sugar is dextrose, and the flour is pre-gelatinized wheat flour. The composition may be molded into the shape of a bone, or other treat. A palatant coating may be applied to the molded product. Colors may be added for different aesthetics such as a marbling pattern. Functional ingredients may be used to provide health benefits.Type: GrantFiled: July 21, 2006Date of Patent: March 29, 2011Assignee: Del Monte CorporationInventors: William Keehn, Richard Rothamel, Aretha Ashby, Davor Juravic, Franjo Baltorinic, Yomayra Diaz, Steven Bautista, Donald Barnvos, Tracy Wojnarowski, Eric Lew
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Publication number: 20100303970Abstract: A pet treat having a sugar-based edible portion including a palatant material and a support portion. Incorporation of starch provides a hard-candy texture for the edible portion. The pet treat may be formed as a lollipop, a toy, or a lozenge using either a batch process or a continuous process. Features to interest a pet include a resilient mount, or a rotatable mount. An adhesive mount can attach the support to a variety of surfaces. A replaceable cover and rejuvenant container may be used.Type: ApplicationFiled: May 26, 2010Publication date: December 2, 2010Applicant: DEL MONTE CORPORATIONInventors: Tracy GRAMMER, Davor Juravic, William Keehn, Steven Bautista, Eric J. Lew
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Publication number: 20100304002Abstract: A pet treat having a sugar-based edible portion including a palatant material and a support portion. Incorporation of starch provides a hard-candy texture for the edible portion. The pet treat may be formed as a lollipop, a toy, or a lozenge using either a batch process or a continuous process. Features to interest a pet include a resilient mount, or a rotatable mount. An adhesive mount can attach the support to a variety of surfaces. A replaceable cover and rejuvenant container may be used.Type: ApplicationFiled: May 26, 2010Publication date: December 2, 2010Applicant: DEL MONTE CORPORATIONInventors: Tracy GRAMMER, Davor Juravic, William Keehn, Steven Bautista, Eric J. Lew
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Publication number: 20100047824Abstract: An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.Type: ApplicationFiled: October 30, 2009Publication date: February 25, 2010Applicant: DEL MONTE CORPORATIONInventors: Jogre SUASIN, Karim NAFISI-MOVAGHAR, Juan LOPEZ
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Patent number: 7629011Abstract: An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.Type: GrantFiled: August 22, 2005Date of Patent: December 8, 2009Assignee: Del Monte CorporationInventors: Jogre Suasin, Karim Nafisi, Juan Lopez
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Patent number: 7429313Abstract: Methods of forming electrostatically charged gelatin are provided. Gelatin is extracted by an acid extraction method (12) thereby producing a gelatin dispersion (14), the pH of which is adjusted to the isoelectric point of the gelatin. The pH of the gelatin dispersion (14) is then further adjusted (22) so as to cause the gelatin to assume an electrostatic charge.Type: GrantFiled: April 29, 2004Date of Patent: September 30, 2008Assignee: Del Monte CorporationInventors: Charles Lin, Jay Dahlgren, Scott Morris, Richard Thompson
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Publication number: 20080127904Abstract: An aerodynamically interactive artifact is proportioned to experience at least one of tumbling, fluttering, and autorotating motion when subjected to free fall in a gravitational field. Suitable shapes include films, strips, butterflies, birds, and the like. The artifact may be contain a neutraceutical, may be dissolvable in pet saliva, and may provide an olfactory sensation for a pet. Dimensionless parameters such as Froude number and length-to-thickness ratios may be used to select aerodynamically interactive motions.Type: ApplicationFiled: December 1, 2006Publication date: June 5, 2008Applicant: Del Monte CorporationInventors: Jay Kling, Tracy Grammer, Eric Lew, Don Barnvos, Tracy Wojnarowski
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Patent number: 7351437Abstract: Animal feed compositions comprising amounts of protein, carbohydrate, fat and a functional ingredient for preventing hairball formation are provided. The functional ingredient comprises at least one member selected from the group consisting of electrostatically charged gelatin, animal bile acid, fungal acid protease, papain, and mixtures thereof.Type: GrantFiled: November 29, 2004Date of Patent: April 1, 2008Assignee: Del Monte CorporationInventors: Charles Lin, Jay Dahlgren, Scott Morris, Richard Thompson
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Publication number: 20080003338Abstract: An extrusion process incorporates a forming manifold where a tubular flow of a second material is intermittently interrupted while a core flow of a first material is discharged substantially continuously. Subsequently, the core flow is severed to form individual food items or treats for humans, animals, and the like, where the tubular flow results in an outer component surrounding an inner component which protrudes from one or both ends of the outer component. Material of the core flow is bone-like, while material of the tubular flow is meat like. Material of the tubular flow may include material from the core flow subjected to mixing in a static mixer to achieve a marbled texture of the outer material.Type: ApplicationFiled: May 30, 2006Publication date: January 3, 2008Applicant: Del Monte CorporationInventors: Donald Barnvos, Hilda Fleischman, Davor Juravic, William Keehn, Steven Bautista, Eric Lew, Yomayra Diaz, Franjo Baltorinic
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Patent number: D620809Type: GrantFiled: April 23, 2009Date of Patent: August 3, 2010Assignee: Del Monte CorporationInventors: Craig Caldwell, John Marshall, William Rasile
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Patent number: D657671Type: GrantFiled: January 10, 2011Date of Patent: April 17, 2012Assignee: Del Monte CorporationInventor: Kirsten O'Brien
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Patent number: D668158Type: GrantFiled: December 1, 2010Date of Patent: October 2, 2012Assignee: Del Monte CorporationInventor: Michael David Gridley