Patents Assigned to Michael Foods, Inc.
  • Patent number: 10251414
    Abstract: 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: Grant
    Filed: September 4, 2017
    Date of Patent: April 9, 2019
    Assignee: Michael Foods, Inc.
    Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
  • Publication number: 20180343903
    Abstract: 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: Application
    Filed: August 12, 2018
    Publication date: December 6, 2018
    Applicant: Michael Foods, Inc.
    Inventors: Jason W. Mathews, Wanda P. Paine
  • Publication number: 20170360071
    Abstract: 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: Application
    Filed: September 4, 2017
    Publication date: December 21, 2017
    Applicant: Michael Foods, Inc.
    Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
  • Publication number: 20170238589
    Abstract: 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: Application
    Filed: May 7, 2017
    Publication date: August 24, 2017
    Applicant: Michael Foods, Inc.
    Inventors: Jason W. Mathews, Wanda P. Paine
  • Patent number: 9642383
    Abstract: 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: Grant
    Filed: March 15, 2013
    Date of Patent: May 9, 2017
    Assignee: Michael Foods, Inc.
    Inventors: Jason W. Mathews, Wanda P. Paine
  • Publication number: 20150079247
    Abstract: 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: Application
    Filed: September 14, 2014
    Publication date: March 19, 2015
    Applicant: MICHAEL FOODS, INC.
    Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
  • Publication number: 20150072063
    Abstract: 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: Application
    Filed: September 14, 2014
    Publication date: March 12, 2015
    Applicant: MICHAEL FOODS, INC.
    Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
  • Publication number: 20140272038
    Abstract: 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: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Applicant: Michael Foods, Inc.
    Inventors: Jason W. Mathews, Wanda P. Paine
  • Patent number: 8834952
    Abstract: 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: Grant
    Filed: June 29, 2012
    Date of Patent: September 16, 2014
    Assignee: Michael Foods, Inc.
    Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
  • Patent number: 8475858
    Abstract: 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: Grant
    Filed: July 23, 2010
    Date of Patent: July 2, 2013
    Assignee: Michael Foods, Inc.
    Inventors: Alan E. Hairsine, Jason W. Mathews, Ted A. Kurpgeweit, Dale E. Weaver
  • Publication number: 20120231129
    Abstract: A firm and crisp fruit or vegetable, such as a pome or root vegetable, is at least partially infiltrated with an additive to help the fruit or vegetable retain its firmness during processing. In some examples, the additive helps the fruit or vegetable retain its firmness during and/or after cooking. In some examples, the additive includes at least one of a gluconate salt, a lactate salt, or a combination of a gluconate salt and a lactate salt. By maintaining the firmness of the fruit or vegetable during and/or after cooking, the fruit or vegetable can be cut, such as by shredding, or otherwise processed. By contrast, if the fruit or vegetable loses its firmness during processing, the fruit or vegetable may become limp or may disintegrate so that it is difficult to suitably cut or otherwise process the fruit or vegetable.
    Type: Application
    Filed: March 7, 2012
    Publication date: September 13, 2012
    Applicant: MICHAEL FOODS, INC.
    Inventors: Richard Schlomer Meyer, Jonathan A. Merkle
  • Publication number: 20120231128
    Abstract: A fruit or vegetable, such as a pome or root vegetable, may be at least partially infiltrated with an additive to help prevent discoloration of the fruit or vegetable. In some examples, the additive helps the fruit or vegetable retain its natural color upon being exposed to air. In some examples, the additive includes gluconic acid. By maintaining the color of the fruit or vegetable, the shelf life and salability of the fruit or vegetable may be increased as compared to an untreated fruit or vegetable.
    Type: Application
    Filed: March 7, 2012
    Publication date: September 13, 2012
    Applicant: MICHAEL FOODS, INC.
    Inventors: Richard Schlomer Meyer, Jonathan A. Merkle
  • Patent number: 8025914
    Abstract: A method that entails blending an egg-based substance, a water-absorbent thickener, and pieces of supplemental food together to form an egg-based material, the egg-based substance including a natural liquid egg component, the water-absorbent thickener distributed throughout the egg-based material, and the water-absorbent thickener effective to maintain distribution of the pieces of supplemental food throughout the egg-based material.
    Type: Grant
    Filed: September 15, 2008
    Date of Patent: September 27, 2011
    Assignee: Michael Foods, Inc.
    Inventor: Marc Tillis
  • Patent number: 7833562
    Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.
    Type: Grant
    Filed: November 15, 2006
    Date of Patent: November 16, 2010
    Assignee: Michael Foods, Inc.
    Inventors: Hershell R. Ball, Kelli Schlagel, Jonathan A. Merkle, Ted A. Kurpgeweit
  • Patent number: 7713571
    Abstract: An egg-based material that includes an egg-based substance, a water-absorbent thickener distributed throughout the egg-based material, and pieces of supplemental food distributed throughout the egg-based material, where the egg-based substance includes a natural liquid egg component and the water-absorbent thickener is effective to maintain distribution of the pieces of supplemental food throughout the egg-based material.
    Type: Grant
    Filed: March 15, 2004
    Date of Patent: May 11, 2010
    Assignee: Michael Foods, Inc.
    Inventor: Marc Tillis
  • Patent number: 7241469
    Abstract: The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.
    Type: Grant
    Filed: May 30, 2002
    Date of Patent: July 10, 2007
    Assignee: Michael Foods, Inc.
    Inventor: Jason Mathews
  • Publication number: 20050136172
    Abstract: 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: Application
    Filed: December 19, 2003
    Publication date: June 23, 2005
    Applicant: Michael Foods, Inc.
    Inventors: Alan Hairsine, Jason Matthews, Ted Kurpgeweit, Dale Weaver
  • Publication number: 20050058762
    Abstract: A custard caramel sauce formed of a pasteurized oil and water emulsion in which the oil can include butter and in which the water includes sugar dissolved in the water, and in which an enzyme-modified yolk (EMY) is present as an emulsifier. The present invention provides caramel and caramel sauces having an egg or custard-type flavor. Egg yolk is used as an emulsifier, at least partially in place of the cream conventional used to make caramels. The use of egg yolk is made possible by using enzyme-modified yolk in place of unprocessed egg yolk. As the mixture is heated, the proteins are able to thicken the sauce, but the EMY is able to keep the sauce from breaking into fat/oil and aqueous phases. The enzyme-modified yolk also enables providing a liquid custard caramel sauce that can be sold in a cooled refrigerated package and subsequently reheated without the unappealing coagulation of the egg yolk proteins and subsequent phase separation in the sauce after heating.
    Type: Application
    Filed: September 17, 2003
    Publication date: March 17, 2005
    Applicant: Michael Foods, Inc.
    Inventor: David Kroening
  • Patent number: 6814999
    Abstract: The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.
    Type: Grant
    Filed: December 17, 2002
    Date of Patent: November 9, 2004
    Assignee: Michael Foods, Inc.
    Inventors: Aloysius J. Knipper, Lauren S. Beam
  • Publication number: 20030091720
    Abstract: The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.
    Type: Application
    Filed: December 17, 2002
    Publication date: May 15, 2003
    Applicant: Michael Foods, Inc.
    Inventors: Aloysius J. Knipper, Lauren S. Beam