Patents by Inventor Paul G. Roehrig

Paul G. Roehrig 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).

  • Reduced fat meat
    Patent number: 5698255
    Abstract: Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings or the like are comminuted, heated and centrifuged under specific processing conditions in order to provide unformulated raw reduced fat meat having a fat content of not greater than on the order of about ten percent by weight while having excellent functionality. The unformulated reduced fat meat is formable into a variety of familiar meat products, including wieners, sausages, hamburger patties, and the like, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from high fat unformulated raw materials but which have dramatically reduced fat contents.
    Type: Grant
    Filed: February 18, 1997
    Date of Patent: December 16, 1997
    Assignee: Kraft Foods, Inc.
    Inventors: Paul G. Roehrig, Henry J. Overkamp, Paul G. Morin
  • Process for preparing reduced fat meat
    Patent number: 5688549
    Abstract: Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings are comminuted, heated and centrifuged under specific processing conditions in order to provide unformulated raw reduced fat meat having a fat content of not greater than about ten percent by weight while having excellent functionality. The unformulated reduced fat meat is formable into a variety of meat products, including wieners, sausages and hamburger patties, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from high fat unformulated raw materials but which have dramatically reduced fat contents.
    Type: Grant
    Filed: February 13, 1996
    Date of Patent: November 18, 1997
    Assignee: Kraft Foods, Inc.
    Inventors: Paul G. Roehrig, Henry J. Overkamp, Paul G. Morin
  • Process for preparing reduced fat meat
    Patent number: 5382444
    Abstract: Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings or the like are comminuted, heated and centrifuged under specific processing conditions in order to provide unformulated raw reduced fat meat having a fat content of not greater than on the order of about ten percent by weight while having excellent functionality. The unformulated reduced fat meat is formable into a variety of familiar meat products, including wieners, sausages, hamburger patties, and the like, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from high fat unformulated raw materials but which have dramatically reduced fat contents.
    Type: Grant
    Filed: October 1, 1993
    Date of Patent: January 17, 1995
    Assignee: Oscar Mayer Foods Corporation
    Inventors: Paul G. Roehrig, Henry J. Overkamp, Paul G. Morin