Patents by Inventor Hershell R. Ball, Jr.
Hershell R. Ball, Jr. 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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Patent number: 10251414Abstract: 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 4, 2017Date of Patent: April 9, 2019Assignee: Michael Foods, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
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Publication number: 20170360071Abstract: 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: September 4, 2017Publication date: December 21, 2017Applicant: Michael Foods, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
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Patent number: 9750274Abstract: 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: September 5, 2017Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
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Publication number: 20150079247Abstract: 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: September 14, 2014Publication date: March 19, 2015Applicant: MICHAEL FOODS, INC.Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
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Publication number: 20150072063Abstract: 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: September 14, 2014Publication date: March 12, 2015Applicant: MICHAEL FOODS, INC.Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
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Patent number: 8834952Abstract: 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: June 29, 2012Date of Patent: September 16, 2014Assignee: Michael Foods, Inc.Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., 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: 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: 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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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: 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: 5105724Abstract: Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream; and then (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having (e.g., equilibrating to) a second predetermined temperature; wherein the total thermal treatment received by the liquid whole egg product during the process is at least sufficient to pasteurize the product. An apparatus useful for carrying out the method of the present invention is also disclosed.Type: GrantFiled: February 28, 1991Date of Patent: April 21, 1992Assignee: North Carolina State UniversityInventors: Kenneth R. Swartzel, Hershell R. Ball, Jr.
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Patent number: 5019407Abstract: Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream; and then (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having (e.g., equilibrating to) a second predetermined temperature; wherein the total thermal treatment received by the liquid whole egg product during the process is at least sufficient to pasteurize the product.Type: GrantFiled: January 23, 1990Date of Patent: May 28, 1991Assignee: North Carolina State UniversityInventors: Kenneth R. Swartzel, Hershell R. Ball, Jr.
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Patent number: 5019408Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.Type: GrantFiled: December 17, 1990Date of Patent: May 28, 1991Assignee: North Carolina State UniversityInventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Mohammad-Hossein Hamid-Samimi
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Patent number: 4994291Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.Type: GrantFiled: June 11, 1990Date of Patent: February 19, 1991Assignee: North Carolina State UniversityInventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Mohammad-Hossein Hamid-Samimi
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Patent number: 4957760Abstract: A method of continuously ultrapasteurizing liquid whole egg products is disclosed. The method provides improved run times and product viscosity control. In an embodiment of the method, the product is heated by contacting the product to a heated surface, heated by contacting the product to steam, held at the temperature to which it has been heated for a time sufficient to produce a nine log cycle reduction in Listeria monocytogenes therein, homogenized, cooled and aseptically packaged.Type: GrantFiled: February 16, 1989Date of Patent: September 18, 1990Assignee: North Carolina State UniversityInventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Jeffery W. Liebrecht
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Patent number: 4957759Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.Type: GrantFiled: February 16, 1989Date of Patent: September 18, 1990Assignee: North Carolina State UniversityInventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Mohammad-Hossein Hamid-Samimi
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Patent number: RE37225Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.Type: GrantFiled: May 14, 1993Date of Patent: June 12, 2001Assignee: North Carolina State UniversityInventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Mohammad-Hossein Hamid-Samimi