Patents Examined by Arthur L. Corbin
  • Ground meat products including meat from spent egg-laying hens
    Patent number: 7074442
    Abstract: A consumable ground poultry product is obtained from spent laying hens using a mechanical deboning machine equipped with a filter and temperature and pressure controls. The leghorn is produced to have an appearance and texture similar to ground beef.
    Type: Grant
    Filed: April 28, 2004
    Date of Patent: July 11, 2006
    Assignee: Crider Poultry, Inc.
    Inventors: William A. Crider, III, Phil Hudspeth, May Winston
  • Aerated non-cariogenic low-calorie sugarless chewing gum
    Patent number: 7070818
    Abstract: The present invention is related to an aerated sugarless gum product with improved plaque reduction properties. The gum is non-cariogenic low-kilocalorie with low density and has a gum base content above 90%. The product is aerated to improve flexibility and softness. Preferred density is between 0.50 gram/milliliter to 0.90 gram/milliliter. The product has good elastic chewing properties and good bubble forming properties.
    Type: Grant
    Filed: April 12, 2000
    Date of Patent: July 4, 2006
    Assignee: Dandy Sakiz ve Sekerleme Sanayi A.S.
    Inventors: Hans Erik Nielsen, Nesim Acar, Albert Levi
  • Dehydrated potato flakes
    Patent number: 7060318
    Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.
    Type: Grant
    Filed: December 19, 2002
    Date of Patent: June 13, 2006
    Assignee: Procter & Gamble Co.
    Inventors: Maria Dolores Martines-Serna Villagran, David John Beverly, Leonard Williamson
  • Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
    Patent number: 7060309
    Abstract: A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel.
    Type: Grant
    Filed: February 7, 2003
    Date of Patent: June 13, 2006
    Assignee: Hormel Foods, LLC
    Inventors: Bruce C. Paterson, Daniel L. Franklin, Karen M. Schiefelbein
  • Dehydrated potato flakes
    Patent number: 7060317
    Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.
    Type: Grant
    Filed: December 18, 2002
    Date of Patent: June 13, 2006
    Assignee: Procter & Gamble Co.
    Inventors: Maria Dolores Martinez-Serna Villagran, David John Beverly
  • Process for producing a kneaded meat
    Patent number: 7060310
    Abstract: Disclosed is an inhibitory agent for, kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member selected from sorbitol, trehalose, mixture thereof, and another saccharide(s) containing sorbitol and/or trehalose; and (ii) a pH-controlling agent which adjusts a kneaded meat to an alkaline pH. The agent effectively inhibits the protein denaturation of kneaded meat, and fish- and meat-paste products without using phosphate.
    Type: Grant
    Filed: August 25, 2003
    Date of Patent: June 13, 2006
    Assignees: Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenyuojo, Aoba Kasei Kabushiki Kaisha
    Inventors: Teruo Kowata, Mitsutake Sato, Takeo Shimomura, Masami Yamashita
  • Methods for producing potato products
    Patent number: 7056544
    Abstract: The present invention relates to methods for producing consumable products from potatoes, comprising: (a) treating a potato substance with an effective amount of one or more exogenous enzymes selected from the group consisting of an amyloglucosidase, glucose oxidase, laccase, lipase, maltogenic amylase, pectinase, pentosanase, protease, and transglutaminase, and (b) processing the enzyme-treated potato substance to produce a potato product. The invention also relates to consumable products obtained from potatoes by the methods of the present invention.
    Type: Grant
    Filed: April 13, 2001
    Date of Patent: June 6, 2006
    Assignees: Novozymes, Inc., Novozymes A/S
    Inventors: Feng Xu, Lene Venke Kofod, Hans Sejr Olsen
  • Gum base
    Patent number: 7056542
    Abstract: The invention relates to chewable gum base compositions, to chewing gums containing them, and to processes for preparing them. The gum base compositions comprise (a) a polyvinyl acetate matrix, in which the polyvinyl acetate is in the form of a continuous phase, and (b) casein, a modified casein, or both casein and a modified casein, wherein particles of casein and/or modified casein are dispersed throughout the polyvinyl acetate matrix. In preferred embodiments the gum base compositions also contain polyglycerol polyricinoleate, mono- and di-glycerides esterified with mono-acetyl and di-acetyl tartaric acid, acetylated monoglycerides, lecithin and sodium or calcium stearoyl-2-lactylate. Chewing gums of the present invention contain a chewable gum base as described above, in combination with one or more sweeteners and/or flavouring agents, and preferably also glycerol triacetate and stearic acid.
    Type: Grant
    Filed: January 27, 2000
    Date of Patent: June 6, 2006
    Assignee: Fonferra Tech Limited
    Inventors: Lynton Alexander Bridger, Adrian Stewart Denham Kerr, Jean-Pierre Ghislain Dufour, Patrick Joseph Silcock, Stephanie Therese Vincent
  • Method for freezing edible marine animals
    Patent number: 7048961
    Abstract: Various methods useful in connection with catching and freezing fish are disclosed. Also disclosed is an immersion freezer. In preferred embodiments, fish or other items to be frozen are immersed in a cooling medium. The cooling medium comprises an organic cooling agent, which preferably is a carbohydrate, sugar alcohol, glycoside, or non-toxic oil.
    Type: Grant
    Filed: September 2, 2003
    Date of Patent: May 23, 2006
    Assignee: Alaska Ocean Products Corporation
    Inventor: Jeff Knauf
  • Method for suppressing microbe activity in meat storage enclosures
    Patent number: 7045162
    Abstract: An enclosure treatment method includes introducing a pH increasing material into an enclosure adapted to contain meat products. Introducing the pH increasing material creates a desired pH increasing gas content in the atmosphere within the enclosure. The method also includes the step of maintaining the pH increasing gas content in the enclosure atmosphere while meat products are contained in the enclosure. The pH increasing gas in the enclosure atmosphere is absorbed into water in the enclosure to increase the pH of the water. The water affected in the present treatment process may be moisture collecting on various surfaces within the enclosure, or may be moisture within the meat products being stored in the enclosure. In any event, the increased pH is inhospitable to most microbes and reduces or suppresses microbe activity in the water either by retarding propagation or killing microbes outright.
    Type: Grant
    Filed: December 10, 2002
    Date of Patent: May 16, 2006
    Assignee: Freezing Machines, Inc.
    Inventor: Eldon Roth
  • Method for reducing microbe content in foodstuffs by pH and physical manipulation
    Patent number: 7037544
    Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. One preferred pH modifying arrangement includes a supply of NH3 gas (11) and a pump (9) for placing the comminuted foodstuffs to be processed and the NH3 gas together under an operating pressure for a period of time sufficient to increase the pH of the foodstuffs.
    Type: Grant
    Filed: February 13, 2004
    Date of Patent: May 2, 2006
    Assignee: Freezing Machines, Inc.
    Inventor: Eldon Roth
  • Chewing gum having prolonged sensory benefits
    Patent number: 7025999
    Abstract: Chewing gums and methods of making same that have prolonged and enhanced sensory benefits are provided. The chewing gums of the present invention include a hydrophobic sweetener, a sensorally active component or trigeminal stimulant, such as a flavor, in addition to other typical chewing gum ingredients. The hydrophobic sweeteners are composed of sweet organic compounds that have a low water solubility.
    Type: Grant
    Filed: April 22, 2002
    Date of Patent: April 11, 2006
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Sonya S. Johnson, Michael J. Greenberg
  • Dehydrated mash potato process
    Patent number: 7026006
    Abstract: Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more dried potato pieces and, optionally, freshly cooked potatoes, forming the mixture into pellets, and drying them.
    Type: Grant
    Filed: April 9, 2004
    Date of Patent: April 11, 2006
    Assignee: Basic American, Inc.
    Inventors: William H. McArthur, Steven D. Elliott, Kimberly A. Killian
  • Method of production of a meat product containing olive oil
    Patent number: 7026007
    Abstract: Method of pork meat products production (cooked—sausages—salamis of comminuted meat) with direct incorporation of olive oil and maximum possible animal fat substitution, which includes the following phases: a. Mixing of lean pork meat with water, salt, polyphosphates, preservatives, vegetable proteins, milk proteins and starch; b. Addition of olive oil and mixing; c. the mixture is encased with simultaneous application of vacuum and is pasteurized; d. cooling of the product. Products based on meat with incorporation of olive oil, which are produced according to this method, have an excellent stability as far as structure is concerned (compactness) and the sensory characteristics of olive oil which these products contain remain unchangeable.
    Type: Grant
    Filed: May 29, 2001
    Date of Patent: April 11, 2006
    Assignee: Creta Farm Anonimos Viomichaniki & Emporiki Etaireia
    Inventor: Emmanouil Domazakis
  • Encapsulated flavors and chewing gum using same
    Patent number: 7022352
    Abstract: A chewing gum composition comprises about 5% to about 95% gum base, about 5% to about 96% bulking and sweetening agents, and about 0.1% to about 15% flavor, wherein at least part of the flavor is a flavor encapsulated in a matrix comprising about 30% to about 60% acacia gum, about 30% to about 60% corn syrup solids having a DE of between about 2.4 and about 44, and about 2% to about 20% gelatin, with the acacia gum and corn syrup solids together comprising at least 80% of the matrix.
    Type: Grant
    Filed: July 21, 2003
    Date of Patent: April 4, 2006
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Armando J. Castro, Sonya S. Johnson
  • Method of producing a frozen marinated reconstituted meat product
    Patent number: 7022360
    Abstract: An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.
    Type: Grant
    Filed: February 26, 2003
    Date of Patent: April 4, 2006
    Assignee: Winterlab Limited
    Inventors: Barnet Louis Liberman, Peter H. Glidden
  • Collagen membrane made from porcine skin
    Patent number: 7022358
    Abstract: Collagen membranes are formed from porcine rinds (i.e., pig skins) for us in a variety of applications and, most preferably, for wrapping food products, such as hams and the like. First, after removing skins from the porcine, the skins are promptly frozen. In later processing, the rinds are thawed and then enzymatically defatted. Then, a quick alkalinic hydrolyzation is performed on the rinds. Then, an acidic hydrolyzation is performed on the rinds. The rinds are then ground into a gel-like fluid mass. Finally, the fluid mass is extruded, sheeted and dried into a collagen membrane. The collagen membrane produced can be, in preferred embodiments, used for wrapping food products, such as hams.
    Type: Grant
    Filed: October 28, 2002
    Date of Patent: April 4, 2006
    Assignee: ED. Geistlich Sohne AG Fur Chemische Industrie
    Inventors: Zdenek Eckmayer, Rainer Dorstewitz, Lothar Schlösser, Josef Anton Böhni, Peter Geistlich
  • Method for modifying pH within meat products
    Patent number: 7022361
    Abstract: A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably to a pH above approximately 6.0. The ammonia-based pH modifying material may comprise aqueous ammonia (ammonium hydroxide solution) or a gas including some ammonia gas fraction. The temperature of the meat product may be controlled to a temperature near or just below the initial freezing temperature of the meat product during the time that the pH modifying material is injected. pH decreasing materials may be injected into the interior of the meat product either before or after injection the ammonia-based pH modifying material.
    Type: Grant
    Filed: March 5, 2003
    Date of Patent: April 4, 2006
    Assignee: Freezing Machines, Inc.
    Inventor: Eldon Roth
  • Continuous coating of gum materials
    Patent number: 7022353
    Abstract: A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.
    Type: Grant
    Filed: March 6, 2002
    Date of Patent: April 4, 2006
    Assignee: Cadbury Adams USA LLC
    Inventors: Marc Degady, Miles van Niekerk
  • Method for production of maltose and a limit dextrin, the limit dextrin, and use of the limit dextrin
    Patent number: RE39005
    Abstract: In the method raw starch is treated with the amylase with the enzyme classification EC 3.21.133 below the gelatinization temperature, whereafter the maltose and the limit dextrin are recovered. The method is simple and cheap and gives rise to a maltose of high purity and to a cheap limit dextrin useable as a fat replacer in foods.
    Type: Grant
    Filed: October 13, 1994
    Date of Patent: March 7, 2006
    Assignee: Novozymes A/S
    Inventors: Claus Christophersen, Sven Pedersen, Tommy Rex Christensen