Patents by Inventor Lawrence R. York

Lawrence R. York 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).

  • Process for the production of a frozen chopped egg product
    Patent number: 4388340
    Abstract: A cooked and frozen chopped egg product is disclosed which is suitable as a condiment for foodstuffs. The chopped egg product is produced by a process comprising; dynamically or continuously preheating egg yolks to a product temperature which does not exceed about 183.degree. F. and dynamically or continuously preheating egg whites to a product temperature which does not exceed about 167.degree. F. Preheating of the yolks and whites is followed by statically heating the egg yolks and whites at a temperature and time effective to coagulate the yolks and whites to a substantially firm texture followed by freezing of the coagulated yolks and whites. The frozen whites and yolks are chopped at a temperature of 20.degree.-30.degree. F. to provide a chopped egg mixture having desirable color and texture, without significant smearing of the yolks on the particles of egg white.
    Type: Grant
    Filed: October 5, 1981
    Date of Patent: June 14, 1983
    Assignee: Ralston Purina Company
    Inventors: Mario P. de Figueiredo, Balagtas F. Guevara, James L. Long, Ronnie G. Morgan, Lawrence R. York
  • Process for the production of a frozen chopped egg product
    Patent number: 4382973
    Abstract: A cooked and frozen chopped egg product is disclosed which is suitable as a condiment for foodstuffs. The chopped egg product is produced by a process comprising; separately heating egg yolks and whites for a period of time effective to coagulate the yolks and whites to a firm texture followed by freezing of the coagulated yolks and whites. The frozen whites and yolks are chopped at a temperature of about 20.degree.-30.degree. F. to provide a chopped mixture having desirable color and texture without significant smearing of the yolks on the particles of egg whites.
    Type: Grant
    Filed: October 5, 1981
    Date of Patent: May 10, 1983
    Assignee: Ralston Purina Company
    Inventors: Mario P. de Figueiredo, Lawrence R. York, James L. Long
  • Method of freeze treating mayonnaise-containing products
    Patent number: 3965272
    Abstract: A method of freeze treating mayonnaise and mayonnaise-containing products, such as egg, chicken, or ham salad, in which the frozen product may be satisfactorily stored and upon thawing maintains the physical and chemical characteristics of its pre-frozen state, which method comprises immersing mayonnaise or a mayonnaise-containing product in an inert liquid which is maintained at a temperature of between approximately -50.degree.F. and 0.degree.F., maintaining the product therein until completely frozen and removing the product and storing it at temperatures of between approximately -50.degree.F. and 0.degree.F.
    Type: Grant
    Filed: August 18, 1975
    Date of Patent: June 22, 1976
    Assignee: Seymour Foods, Inc.
    Inventors: Jacob J. Epstein, Lawrence R. York