Patents by Inventor Jonathan Merkle
Jonathan Merkle 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: 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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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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Publication number: 20120231128Abstract: A fruit or vegetable, such as a pome or root vegetable, may be at least partially infiltrated with an additive to help prevent discoloration of the fruit or vegetable. In some examples, the additive helps the fruit or vegetable retain its natural color upon being exposed to air. In some examples, the additive includes gluconic acid. By maintaining the color of the fruit or vegetable, the shelf life and salability of the fruit or vegetable may be increased as compared to an untreated fruit or vegetable.Type: ApplicationFiled: March 7, 2012Publication date: September 13, 2012Applicant: MICHAEL FOODS, INC.Inventors: Richard Schlomer Meyer, Jonathan A. Merkle
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Publication number: 20120231129Abstract: A firm and crisp fruit or vegetable, such as a pome or root vegetable, is at least partially infiltrated with an additive to help the fruit or vegetable retain its firmness during processing. In some examples, the additive helps the fruit or vegetable retain its firmness during and/or after cooking. In some examples, the additive includes at least one of a gluconate salt, a lactate salt, or a combination of a gluconate salt and a lactate salt. By maintaining the firmness of the fruit or vegetable during and/or after cooking, the fruit or vegetable can be cut, such as by shredding, or otherwise processed. By contrast, if the fruit or vegetable loses its firmness during processing, the fruit or vegetable may become limp or may disintegrate so that it is difficult to suitably cut or otherwise process the fruit or vegetable.Type: ApplicationFiled: March 7, 2012Publication date: September 13, 2012Applicant: MICHAEL FOODS, INC.Inventors: Richard Schlomer Meyer, Jonathan A. Merkle
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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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Patent number: 7833562Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.Type: GrantFiled: November 15, 2006Date of Patent: November 16, 2010Assignee: Michael Foods, Inc.Inventors: Hershell R. Ball, Kelli Schlagel, Jonathan A. Merkle, Ted A. Kurpgeweit
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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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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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Publication number: 20070275127Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.Type: ApplicationFiled: November 15, 2006Publication date: November 29, 2007Inventors: Hershell Ball, Kelli Schlagel, Jonathan Merkle, Ted Kurpgeweit
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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