Patents Assigned to Michael Foods
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Patent number: 6814999Abstract: 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: GrantFiled: December 17, 2002Date of Patent: November 9, 2004Assignee: Michael Foods, Inc.Inventors: Aloysius J. Knipper, Lauren S. Beam
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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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Publication number: 20030091720Abstract: 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: ApplicationFiled: December 17, 2002Publication date: May 15, 2003Applicant: Michael Foods, Inc.Inventors: Aloysius J. Knipper, Lauren S. Beam
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Patent number: 6524638Abstract: 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: GrantFiled: May 2, 2002Date of Patent: February 25, 2003Assignee: Michael Foods, Inc.Inventors: Aloysius J. Knipper, Lauren S. Beam
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Patent number: 6475550Abstract: 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: GrantFiled: December 18, 2001Date of Patent: November 5, 2002Assignee: Michael Foods, Inc.Inventors: Aloysius J. Knipper, Lauren S. Beam
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Patent number: 6455094Abstract: The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process described herein provides an efficient and attractive means of pre-heating and/or pasteurizing (i.e., pre-heating and holding) intact shell eggs. Also provided are pasteurized shell eggs produced by the inventive methods. As further aspects, the present invention also provides methods of cooling shell eggs as well as surface sanitizing shell eggs using humidity controlled air.Type: GrantFiled: January 14, 2000Date of Patent: September 24, 2002Assignees: Michael Foods, Inc., Belovo S.A.Inventors: Hershell R. Ball, Fabien De Meester, James D. Schuman
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Publication number: 20020114875Abstract: 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: ApplicationFiled: May 2, 2002Publication date: August 22, 2002Applicant: Michael Foods, Inc.Inventors: Aloysius J. Knipper, Lauren S. Beam
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Patent number: 6413572Abstract: 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: GrantFiled: August 23, 2000Date of Patent: July 2, 2002Assignee: Michael Foods, Inc.Inventors: Aloysius J. Knipper, Lauren S. Beam
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Patent number: 6406727Abstract: Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products, packaged liquid egg products, and shell eggs. The methods may be used with either continuous processing systems or batch processing systems.Type: GrantFiled: October 17, 1994Date of Patent: June 18, 2002Assignees: North Carolina State University, Michael Foods, Inc.Inventors: Mohammad Hamid-Samimi, Kenneth R. Swartzel, Hershell R. Ball, Jr.
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Patent number: 6217926Abstract: The Aqueous Extraction Process To Selectively Remove Phospholipid From Egg Yolks in general utilizes an aqueous method to separate a majority of the proteins from the egg yolk material using ionic strength, pH and gravitational centrifuge forces. The method is initiated by the separation of the egg yolks from the albumen. Next the egg yolk material is mixed with water to dilute the egg yolk into a DY fraction. The pH of the mixed egg yolk material is then adjusted by the addition of acids, bases, and/or salts. The adjusted and mixed egg yolk material is then exposed to gravitational separation through the use of a centrifuge into layers of a DYS fraction and a DYP fraction. The DYS fraction is then separated from the DYP fraction. Viscosity agents are then added to the DYS fraction where blending occurs. The DYS fraction is exposed to gravitational separation forces for separation into a cream CMC P fraction and an aqueous fraction.Type: GrantFiled: June 29, 1999Date of Patent: April 17, 2001Assignee: Michael Foods, Inc.Inventors: Jonathan A. Merkle, Herschell Ball
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Patent number: 5700504Abstract: A method for reducing irradiation-induced changes in shell eggs and shell-less intact packaged eggs undergoing irradiation sufficient to cause a three-log reduction in Salmonella sp. The method utilizes pre-radiation heat treatment.Type: GrantFiled: August 15, 1995Date of Patent: December 23, 1997Assignee: Michael Foods, Inc.Inventor: Kirk K. Hale, Jr.
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Patent number: 5612076Abstract: A method of, and apparatus for, pasteurizing flowable egg products utilizing high frequency radio waves to heat the egg products being pasteurized.Type: GrantFiled: October 19, 1993Date of Patent: March 18, 1997Assignees: North Carolina State University, Michael FoodsInventors: Mohammad-H. H. Samimi, Kenneth R. Swartzel, Hershell R. Ball, Jr.
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Patent number: 5132288Abstract: In vitro results indicate that trimethoprim may be ineffective against S. enteritides. However, in vivo results show that trimethoprim alone and in combination with polymyxin B sulfate is effective on S. enteritidis infections in poultry.Type: GrantFiled: April 27, 1990Date of Patent: July 21, 1992Assignee: Michael Foods, Inc.Inventors: Eric A. Johnson, Michael C. Goodnough