Patents by Inventor Donald Andrew Moss
Donald Andrew Moss has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20220240525Abstract: Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175° F. and the egg yolk has a temperature of no more than about 150° F.; cooling the egg to an internal temperature of 75° F. or less; sealing the egg in a package; and pasteurizing. Alternatively the shell-less eggs are packaged sealed in a package and cooked so that the egg white has a temperature of no more than about 175° F. and the egg yolk has an internal temperature of no more than about 150° F. The processes are carried out under processing conditions such that the pasteurized, cooked, packaged eggs have runny yolks. Products made by this process are also described.Type: ApplicationFiled: June 12, 2020Publication date: August 4, 2022Applicant: Cargill, IncorporatedInventors: Olivia GEOGHEGAN, Jonathan Mark GRIEBEL, Jill LUTZ, Donald Andrew MOSS, Scott A. WOODWARD
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Patent number: 11246329Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.Type: GrantFiled: August 5, 2019Date of Patent: February 15, 2022Assignee: Cargill, IncorporatedInventors: Steve Grinnell, Donald Andrew Moss, Donald R. Roberts, Theresa Wagner
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Publication number: 20190357574Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.Type: ApplicationFiled: August 5, 2019Publication date: November 28, 2019Inventors: Steve GRINNELL, Donald Andrew MOSS, Donald R. ROBERTS, Theresa WAGNER
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Patent number: 10398158Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.Type: GrantFiled: January 26, 2018Date of Patent: September 3, 2019Assignee: Cargill, IncorporatedInventors: Steve Grinnell, Donald Andrew Moss, Donald R. Roberts, Theresa Wagner
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Publication number: 20180146702Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.Type: ApplicationFiled: January 26, 2018Publication date: May 31, 2018Inventors: Steve GRINNELL, Donald Andrew Moss, Donald R. Roberts, Theresa Wagner
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Patent number: 9913488Abstract: Provided are compositions, and methods of making the same, including a liquid egg product and a plant fiber, where the plant fiber has at least one of a carrot fiber, an oat fiber, and a corn fiber.Type: GrantFiled: February 6, 2014Date of Patent: March 13, 2018Assignee: Cargill, IncorporatedInventors: Nali Marie Prchal Book, Brenda K. Knapp-Polzin, Donald Andrew Moss, Robert Ralph Prochnow, Brenda Lee Stepp
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Patent number: 9888710Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.Type: GrantFiled: April 2, 2015Date of Patent: February 13, 2018Assignee: Cargill, IncorporatedInventors: Steve Grinnell, Donald Andrew Moss, Donald R. Roberts, Theresa Wagner
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Publication number: 20150366256Abstract: Provided are compositions, and methods of making the same, comprising a liquid egg product and a plant fiber, where the plant fiber comprises at least one of a carrot fiber, an oat fiber, and a corn fiber.Type: ApplicationFiled: February 6, 2014Publication date: December 24, 2015Inventors: Nali Marie Prchal BOOK, Brenda K. KNAPP-POLZIN, Donald Andrew MOSS, Robert Ralph PROCHNOW, Brenda Lee STEPP
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Publication number: 20150282515Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.Type: ApplicationFiled: April 2, 2015Publication date: October 8, 2015Applicant: CARGILL, INCORPORATEDInventors: Steve GRINNELL, Donald Andrew MOSS, Donald R. ROBERTS, Theresa WAGNER
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Publication number: 20140161958Abstract: A meat substitute product is disclosed. A meal substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.Type: ApplicationFiled: February 11, 2014Publication date: June 12, 2014Applicant: CARGILL, INCORPORATEDInventors: Ann Waylan BRACKENRIDGE, Thomas Richard KATEN, Joseph L. KLEMASZEWSKI, Donald Andrew MOSS
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Publication number: 20130243932Abstract: A meat product is disclosed. A meat is blended with a starch, hydrocolloid, and an oil from a vegetable source. The resulting product is a product with reduced animal fat that maintains the sensory attributes of a full-fat product.Type: ApplicationFiled: November 30, 2011Publication date: September 19, 2013Applicant: CARGILL INCORPORATEDInventors: Ann Waylan Brackenridge, Thomas Richard Katen, Joseph L. Klemaszewski, Donald Andrew Moss
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Publication number: 20130236626Abstract: A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.Type: ApplicationFiled: November 30, 2011Publication date: September 12, 2013Applicant: CARGILL, INCORPORATEDInventors: Ann Waylan Brackenridge, Thomas Richard Katen, Joseph L. Klemaszewski, Donald Andrew Moss