Patents Assigned to Michael Foods
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Patent number: 11937618Abstract: A protein-rich composition can be provided from egg albumen via a process that involves diafiltering with purified water an egg albumen concentrate. Collected retentate from the diafiltration step constitutes a protein-rich composition which, on a dry basis, can include less than 1% (w/w) lipids. The composition can be spray dried to a protein isolate solid which is substantially free of sugars.Type: GrantFiled: November 22, 2018Date of Patent: March 26, 2024Assignee: MICHAEL FOODS, INC.Inventors: Noel G. Rudie, Alicia Stube, Daniel L. Vance, Todd D. Bohman
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Publication number: 20230028204Abstract: A method and process for providing a cooked egg product having controlled curd shapes and few fines. By mechanically manipulating (e.g., dicing) a cooked egg product only after it has been cooled below a target setting temperature, resulting curds can be provided with a more controlled, even regular, shape as well as a low percentage of fines. Also presented is an egg composition with minimal fines and curds of cooked egg. The egg composition comprises cooked liquid egg, fines with a dimension less than 2.8 mm, and curds with a diameter less than 2.5 cm.Type: ApplicationFiled: December 19, 2020Publication date: January 26, 2023Applicant: MICHAEL FOODS, INC.Inventors: DANIEL L. VANCE, KATIE ANN WIDI, PETER J. KOCH, DARREN D. SAFFERT, MATTHEW J. BET, WANDA P. PAINE, TODD D. BOHMAN
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Publication number: 20220395005Abstract: An enzyme-modified egg yolk product can be provided in liquid or powder form. It can be used to make a mayonnaise with a very high viscosity, even in the absence of any thickening additives, and exhibiting good stability at temperatures of greater than 90° C. (e.g., 200° F.).Type: ApplicationFiled: June 22, 2022Publication date: December 15, 2022Applicant: MICHAEL FOODS, INC.Inventor: SIQUAN LI
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Publication number: 20220395006Abstract: An enzyme-modified egg yolk product that can be provided in liquid or powder form can be used to make a mayonnaise having a low viscosity, e.g., no more than 3500 cP, and exhibiting good stability at temperatures of greater than 90° C. (e.g., 200° F.).Type: ApplicationFiled: June 22, 2022Publication date: December 15, 2022Applicant: MICHAEL FOODS, INC.Inventor: SIQUAN LI
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Patent number: 11273471Abstract: An in-line shell egg pasteurizer has a clean-in-place system. Empty shell egg carriers are placed in the water bath for multiple cleaning cycles. The cleaning solution level is lowered to expose the shell egg carriers and the top parts of the water bath walls. An air perturbation is used to agitate cleaning solution held in the bottom of the water bath and clean heating coils and other components located in the bottom of the water bath. Sprayers (e.g., nozzles, cleaning spray balls, etc. . . . ) mounted on a hood over the water bath clean the top parts of the water bath walls and the empty shell egg carriers placed in the water bath.Type: GrantFiled: September 5, 2018Date of Patent: March 15, 2022Assignee: Michael Foods, Inc.Inventor: Hector Gregorio Lara
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Publication number: 20210251245Abstract: A crisp proteinaceous food product provided from ingredients in which egg white proteins constitute the majority of total proteins present is described. Other ingredients include water, expanded starch(es), vegetable flour(s), and at least one source of vegetable protein. The protein can be labeled as being more than 50% (w/w) protein, and at least 50% (w/w) of those denatured proteins can be ovalbumin (or trace their origin to ovalbumin).Type: ApplicationFiled: February 16, 2021Publication date: August 19, 2021Applicant: Michael Foods, Inc.Inventors: Angela J. Stessen, Noel G. Rudie, Alicia Stube
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Publication number: 20200113205Abstract: Liquid egg yolk can be fractionated into water soluble and precipitated lipophilic fractions without the need to freeze or add carbohydrate(s). A composition that includes egg yolk and an excess of water has its pH downwardly adjusted before being gravitationally separated into low and high density fractions, with the former including no more than 5% of the granules from the egg yolk.Type: ApplicationFiled: June 24, 2018Publication date: April 16, 2020Applicant: Michael Foods, Inc.Inventors: Noel G. Rudie, Alicia Stube, Daniel L. Vance
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Publication number: 20190357570Abstract: A protein-rich composition can be provided from egg albumen via a process that involves diafiltering with purified water an egg albumen concentrate. Collected retentate from the diafiltration step constitutes a protein-rich composition which, on a dry basis, can include less than 1% (w/w) lipids. The composition can be spray dried to a protein isolate solid which is substantially free of sugars.Type: ApplicationFiled: November 22, 2018Publication date: November 28, 2019Applicant: Michael Foods, Inc.Inventors: Noel G. Rudie, Alicia Stube, Daniel L. Vance, Todd D. Bohman
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Patent number: 10251414Abstract: The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.Type: GrantFiled: September 4, 2017Date of Patent: April 9, 2019Assignee: Michael Foods, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
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Publication number: 20180343903Abstract: A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.Type: ApplicationFiled: August 12, 2018Publication date: December 6, 2018Applicant: Michael Foods, Inc.Inventors: Jason W. Mathews, Wanda P. Paine
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Publication number: 20170360071Abstract: The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.Type: ApplicationFiled: September 4, 2017Publication date: December 21, 2017Applicant: Michael Foods, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
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Patent number: 9781948Abstract: The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.Type: GrantFiled: September 14, 2014Date of Patent: October 10, 2017Assignee: Michael Foods of Delaware, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, Jason W. Mathews
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Publication number: 20170238589Abstract: A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.Type: ApplicationFiled: May 7, 2017Publication date: August 24, 2017Applicant: Michael Foods, Inc.Inventors: Jason W. Mathews, Wanda P. Paine
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Patent number: 9642383Abstract: A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.Type: GrantFiled: March 15, 2013Date of Patent: May 9, 2017Assignee: Michael Foods, Inc.Inventors: Jason W. Mathews, Wanda P. Paine
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Publication number: 20150079247Abstract: The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.Type: ApplicationFiled: September 14, 2014Publication date: March 19, 2015Applicant: MICHAEL FOODS, INC.Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
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Publication number: 20150072063Abstract: The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.Type: ApplicationFiled: September 14, 2014Publication date: March 12, 2015Applicant: MICHAEL FOODS, INC.Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
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Publication number: 20140272038Abstract: A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.Type: ApplicationFiled: March 15, 2013Publication date: September 18, 2014Applicant: Michael Foods, Inc.Inventors: Jason W. Mathews, Wanda P. Paine
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Patent number: 8834952Abstract: The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.Type: GrantFiled: June 29, 2012Date of Patent: September 16, 2014Assignee: Michael Foods, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
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Patent number: 8475858Abstract: The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes.Type: GrantFiled: July 23, 2010Date of Patent: July 2, 2013Assignee: Michael Foods, Inc.Inventors: Alan E. Hairsine, Jason W. Mathews, Ted A. Kurpgeweit, Dale E. Weaver
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Patent number: RE46654Abstract: The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.Type: GrantFiled: May 29, 2015Date of Patent: January 2, 2018Assignee: Michael Foods of Delaware, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, Jason W. Mathews