Patents Assigned to Michael Foods of Delaware, Inc.
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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: 20120263841Abstract: 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: June 29, 2012Publication date: October 18, 2012Applicant: MICHAEL FOODS OF DELAWARE, INC.Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
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Patent number: 8211488Abstract: 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: April 19, 2010Date of Patent: July 3, 2012Assignee: Michael Foods of Delaware, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
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Patent number: 7951411Abstract: 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: September 26, 2007Date of Patent: May 31, 2011Assignee: Michael Foods of Delaware, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Matthews
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Publication number: 20100291271Abstract: 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: ApplicationFiled: July 23, 2010Publication date: November 18, 2010Applicant: MICHAEL FOODS OF DELAWARE, INC.Inventors: Alan E. Hairsine, Jason W. Mathews, Ted A. Kurpgeweit, Dale E. Weaver
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Publication number: 20100203201Abstract: 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: ApplicationFiled: April 19, 2010Publication date: August 12, 2010Applicant: Michael Foods of Delaware, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
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Patent number: 7763302Abstract: 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 irregularly shaped egg molds for providing a mass produced cooked egg having a natural, irregularly shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregularly, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes.Type: GrantFiled: December 19, 2003Date of Patent: July 27, 2010Assignee: Michael Foods of Delaware, Inc.Inventors: Alan E. Hairsine, Jason W. Matthews, Ted A. Kurpgeweit, Dale E. Weaver
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Patent number: 7709039Abstract: 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: January 8, 2008Date of Patent: May 4, 2010Assignee: Michael Foods of Delaware, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
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Publication number: 20080113078Abstract: 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: ApplicationFiled: January 8, 2008Publication date: May 15, 2008Applicant: MICHAEL FOODS OF DELAWARE, INC.Inventors: Jonathan Merkle, Hershell Ball, Jason Mathews
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Publication number: 20080085359Abstract: 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: ApplicationFiled: September 26, 2007Publication date: April 10, 2008Applicant: MICHAEL FOODS OF DELAWARE, INC.Inventors: Jonathan Merkle, Hershell Ball, Jason Matthews
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Patent number: 7338681Abstract: 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: June 10, 2005Date of Patent: March 4, 2008Assignee: Michael Foods of Delaware, Inc.Inventors: Jonathan Merkle, Hershell Ball, Jason Mathews
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Patent number: 7288279Abstract: 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: June 6, 2002Date of Patent: October 30, 2007Assignee: Michael Foods of Delaware, Inc.Inventors: Jonathan Merkle, Hershell Ball, Jason Mathews
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Publication number: 20030224098Abstract: 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: ApplicationFiled: May 30, 2002Publication date: December 4, 2003Applicant: Michael Foods of Delaware, Inc.Inventor: Jason Mathews
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Publication number: 20030219523Abstract: The formulated Hollandaise Sauce is generally comprised of a mixture of MRT (EMY) egg yolk, melted butter, water, and citric acid which is processed by pasteurization and/or homogenization followed by cooling. This formulation and methodology avoids the costly and undesirable repeated creation of Hollandaise Sauce for use with consumable food articles over a period of time. The Hollandaise Sauce may be refrigerated or frozen for unthawing and reheating prior to use with a food product. Stability for the formulated Hollandaise Sauce is obtained by the formation of an emulsion which is transformed into a protein gel through heating. The protein gel in turn is destroyed by cooling to produce a liquified Hollandaise Sauce which may be packaged, refrigerated, and/or frozen for future use in cooking activities.Type: ApplicationFiled: November 27, 2002Publication date: November 27, 2003Applicant: Michael Foods of Delaware, Inc.Inventor: David L. Kroening
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Publication number: 20030134030Abstract: 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: ApplicationFiled: June 6, 2002Publication date: July 17, 2003Applicant: Michael Foods of Delaware, Inc.Inventors: Jonathan Merkle, Hershell Ball, Jason Mathews
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Publication number: 20030118714Abstract: 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: ApplicationFiled: May 31, 2002Publication date: June 26, 2003Applicant: Michael Foods of Delaware, Inc.Inventors: Jonathan Merkle, Hershell Ball, Jason Mathews
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Patent number: RE43136Abstract: 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: GrantFiled: October 31, 2007Date of Patent: January 24, 2012Assignee: Michael Foods of Delaware, Inc.Inventor: Jason Mathews
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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