Including Inorganic Nitrogen Compound Patents (Class 426/266)
  • Patent number: 11091729
    Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
    Type: Grant
    Filed: August 7, 2018
    Date of Patent: August 17, 2021
    Assignee: PURAC BIOCHEM B.V.
    Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Anja Neubauer
  • Patent number: 11085013
    Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
    Type: Grant
    Filed: August 7, 2018
    Date of Patent: August 10, 2021
    Assignee: PURAC BIOCHEM B.V.
    Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Anja Neubauer
  • Patent number: 10815018
    Abstract: A method for deep vacuum packaging of a food product and a system for implementing this method. The food product and at least one additive are placed in a mixing device. The mixing device is evacuated and its contents are mixed to ensure a penetration of the additive(s) in the food product and to outgas the mixture until an absolute pressure is less than or equal to 30 mbar. The temperature of the food product is less than the boiling temperature of the liquid and the additives contained therein at a particular pressure. At least a portion of the mixture cold blanched is packaged in a tight container. The container is optionally pasteurised/sterilized in a short time by controlling the pressure and temperature conditions such that the container does not open or become crushed under the effect of a pressure difference between the inside of the container and the autoclave.
    Type: Grant
    Filed: June 26, 2016
    Date of Patent: October 27, 2020
    Assignee: SODETECH
    Inventors: Jean Larroche, Brigitte Larroche
  • Patent number: 10555968
    Abstract: The performance of a mammal, manifested as a reduced oxygen uptake (VO2) during physical exercise, can be enhanced by administering to said mammal a non-toxic amount of nitrate and/or nitrite. Liquid, semi-solid and solid snack and food products and nutritional supplements, such as sport drinks are made available.
    Type: Grant
    Filed: August 20, 2015
    Date of Patent: February 11, 2020
    Inventors: Jon Lundberg, Eddie Weitzberg
  • Patent number: 9867392
    Abstract: A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165° F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged.
    Type: Grant
    Filed: September 28, 2012
    Date of Patent: January 16, 2018
    Assignee: Schmaltz Retail Products, LLC
    Inventor: Howard M. Bender
  • Patent number: 9796678
    Abstract: The present invention provides a method for manufacturing an optically active compound of formula (2), which contains bringing hydrogen into contact with a compound of formula (1) in the presence of a transition metal catalyst having an optically active ligand. In the formula, R1 represents a hydrogen atom or an acetyl group, R2, R3, R4, and R5 each independently represents a hydrogen atom, a halogen atom, an alkyl group, an alkoxy group, a hydroxy group, a nitro group, an amino group, or an acyl group, R6 represents an alkyl group, R7 and R8 each independently represents a hydrogen atom or an alkyl group, and a carbon atom marked with an asterisk (*) represents an asymmetric carbon atom.
    Type: Grant
    Filed: March 6, 2015
    Date of Patent: October 24, 2017
    Assignee: SUMITOMO CHEMICAL COMPANY, LIMITED
    Inventors: Tomoaki Takahashi, Satoru Ujita
  • Patent number: 9351516
    Abstract: The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity of Staphylococcus strains with nitrate reductase activity comprising a first aerobic phase in the absence of nitrate and a second anaerobic or oxygen limited phase with continuous nitrate feeding and use of the Staphylococcus strains for reddening of meat products.
    Type: Grant
    Filed: June 14, 2013
    Date of Patent: May 31, 2016
    Assignee: Chr. Hansen A/S
    Inventors: Carina Nissen, Tim Martin Seibert
  • Patent number: 9211308
    Abstract: Provided are ejaculum of animals as medicinal materials and uses thereof in manufacture of medicaments for treatment of various tumors, depression, senile dementia, and dermatosis. Said tumors include ovarian cancer, uterine cancer, breast cancer, esophageal cancer, stomach cancer, colon cancer, lung cancer, osteocarcinama, etc. The present medicinal material, alone or in combination with additional agents, is similar to cyclophosphamide in antineoplastic effects, which is accepted presently the most potent chemotherapeutic agent. It can inhibit the growth of tumors, not destroying the normal immune system of human. The present medicinal material of ejaculum is powdery crystal prepared by vacuum lyophilization from fresh ejaculum of animals, and it is suitable to a variety of dosage forms such as capsule or oral solution.
    Type: Grant
    Filed: March 24, 2008
    Date of Patent: December 15, 2015
    Inventor: Yan Li
  • Patent number: 8968808
    Abstract: A method of processing a belly for pre-cooked bacon includes injecting a belly with 1 to 3% by green weight of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly. The injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly. The tumbled belly is molded in a mold and then frozen in the mold to create a hardened belly. The hardened belly is removed from the mold to create a molded belly. The molded belly is sliced to create belly slices, and the belly slices are cooked.
    Type: Grant
    Filed: May 4, 2009
    Date of Patent: March 3, 2015
    Assignee: Hormel Foods Corporation
    Inventors: Gale F. Kunert, Steven C. Wobschall, John K. Buckles
  • Patent number: 8580326
    Abstract: A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant may be added to the meat by injecting, marinating, spraying, or rubbing.
    Type: Grant
    Filed: April 8, 2004
    Date of Patent: November 12, 2013
    Assignee: Cargill, Incorporated
    Inventors: Howard G. Dolezal, Jr., Dave McKenna, Daniel L. Schaefer, Rudy Steiner
  • Publication number: 20120276257
    Abstract: A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.
    Type: Application
    Filed: December 3, 2010
    Publication date: November 1, 2012
    Applicant: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURT
    Inventors: Alireza Haji Begli, Waldemar Tschilingiri, Sonja Willius
  • Publication number: 20120107466
    Abstract: Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.
    Type: Application
    Filed: December 28, 2011
    Publication date: May 3, 2012
    Applicant: Curwood, Inc.
    Inventors: Dan G. Siegel, Kevin Philip Nelson
  • Patent number: 7867531
    Abstract: Heat shrinkable, oxygen barrier, packaging films, methods of packaging and packages are provided having a myoglobin blooming agent to provide, promote, enhance or maintain a desirable coloration on the surface of a myoglobin-containing meat product.
    Type: Grant
    Filed: April 28, 2006
    Date of Patent: January 11, 2011
    Assignee: Curwood, Inc.
    Inventors: Gregory Robert Pockat, Thomas Andrew Schell, Dan G. Siegel, Kevin Philip Nelson, Otacilio Teixeira Berbert
  • Publication number: 20100310738
    Abstract: A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination.
    Type: Application
    Filed: June 4, 2010
    Publication date: December 9, 2010
    Applicant: WTI, INC.
    Inventor: Wolf Peter Ludwig
  • Publication number: 20100068357
    Abstract: A continuous method and system for curing, smoking and chilling pork bellies for use in bacon processing operations. The pork bellies are carried through each stage on a continuous conveyor system on a first-in first out basis. In one embodiment, the pork bellies are secured to the conveyor system to fix or maintain at least one dimension of the pork bellies during smoking and/or chilling.
    Type: Application
    Filed: March 28, 2007
    Publication date: March 18, 2010
    Applicant: CARGILL, INCORPORATED
    Inventor: Matt Osborn
  • Publication number: 20080124436
    Abstract: A treatment material containing carbon monoxide and a carrier liquid is applied to a meat product to produce a desired carbon monoxide content in the meat product. The concentration of carbon monoxide in the added liquid produces a desired carbon monoxide saturation level distributed substantially evenly in the treated area of the meat product. The treated area may be just at the surface of the meat product or throughout the volume of the meat product. Additional treatment liquids or fluids may be added to the meat product as a pre-treatment before application of the carbon monoxide bearing treatment material or as a post-treatment after the application of the carbon monoxide bearing treatment material.
    Type: Application
    Filed: October 30, 2007
    Publication date: May 29, 2008
    Inventors: Eldon Roth, Michael N. Rucks, Ryan A. Dial
  • Patent number: 6713106
    Abstract: A method of making a bacon product from a frozen bacon belly is disclosed. The method includes the steps of cutting the frozen bacon belly into slices of a predetermined shape, and coating the bacon slices with an aqueous brine solution to result in a brine solution uptake in each of the bacon slices of about 8 wt. % to about 15 wt. %. The bacon slices have a sodium nitrite content of about 18 ppm up to about 80 ppm. The method also includes the step of heating the brine-soaked bacon slices to form the bacon product. An aqueous brine solution includes a salt (e.g., sodium chloride), a low amount of sodium nitrite or sodium nitrate, and a phosphate. Optionally, the brine solution can include one or more materials selected from the group consisting of sugar, sodium ascorbate, and an agent for imparting a smoke flavor to the bacon product.
    Type: Grant
    Filed: December 21, 2000
    Date of Patent: March 30, 2004
    Assignee: Red Arrow Products Company LLC
    Inventors: Gary L. Underwood, Jeffrey J. Rozum
  • Patent number: 6689403
    Abstract: The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×108 and 5×1010 germs of a nitrate-reducing microorganism suitable for use in food products, as well as between 10 and 2000 g, in relation to fresh weight, of a vegetable product with a nature nitrate content of between 100 and 500 mg/kg.
    Type: Grant
    Filed: February 1, 2002
    Date of Patent: February 10, 2004
    Assignee: Karl Muller GmbH & Co.
    Inventors: Udo Gehring, Helmut Pohnl
  • Patent number: 6224927
    Abstract: Bacon chips, bacon patties and bacon pizza topping products are provided from meat sources which include ends and pieces of cured bacon bellies which are bound together by an uncooked meat trimmings binder which has the brine flavor of the bacon ends and pieces and which is preferably porcine. These coarsely ground meat components are shaped and placed into condition for slicing. When sliced to between about 12 and about 16 slices per inch and suitably cooked to a cooking yield of about 25 to about 30 weight percent, cooked bacon chips are provided. When sliced to about 6 to about 10 slices per inch and cooked to a suitable cook yield of between about 35 weight percent and less than about 40 weight percent, bacon patties are provided.
    Type: Grant
    Filed: June 22, 1999
    Date of Patent: May 1, 2001
    Assignee: Kraft Foods, Inc.
    Inventors: William T. Paulos, Gregory K. Choate
  • Patent number: 5534279
    Abstract: The process of meat curing involves a number of steps. Such steps include the injection of a brine composition into a meat product. The brine composition of the present invention comprises calcium citrate, calcium lactate, potassium chloride, lactose, saccharose, potassium phosphate, ascorbic acid, and sodium nitrite. The injected brine composition produces a meat product which is low in sodium, is notably richer in potassium and calcium and in which the meat produced maintains the characteristic flavor and aroma of meat products high in sodium content.
    Type: Grant
    Filed: February 2, 1994
    Date of Patent: July 9, 1996
    Assignee: Gemi Aliment, S.A.
    Inventors: Josep Boatella I Riera, Magdalena Rafecas I Martinez, Rafael Codony I Salcedo, Genaro Minguell I Juncosa, Josep Cases I Sellart
  • Patent number: 5336510
    Abstract: The invention is directed to color-stable syrup and beverage compositions fortified with vitamin C (ascorbic acid) which contain an azo food dye, such as FD&C Yellow #6. Riboflavin (vitamin B2) is employed as a color stabilizer and effectively prevents decoloring of the compositions, even upon prolonged periods of storage. The syrup and beverage formulations may optionally contain a glassy sodium polyphosphate, vitamin B6, vitamin B12, niacinamide, folic acid, calcium pantothenate, biotin, flavoring agents, sweeteners, acidic agents, etc.
    Type: Grant
    Filed: March 31, 1993
    Date of Patent: August 9, 1994
    Assignee: PepsiCo, Inc.
    Inventor: Pei K. Chang
  • Patent number: 4957756
    Abstract: A process for preparing cooked bacon which includes the step of microwave cooking slices of a cured but unsmoked pork belly to produce precooked bacon having the organoleptic properties of precooked conventionally smoked bacon. The conventional smoking step is eliminated.
    Type: Grant
    Filed: May 11, 1989
    Date of Patent: September 18, 1990
    Assignee: Schreiber Foods, Inc.
    Inventors: John W. Olander, Coralie George
  • Patent number: 4948621
    Abstract: A composition is provided of inorganic polyphosphates which will form a clear, stable solution suitable for injection into meat products. The composition comprises sodium tripolyphosphate and a long-chain glassy phosphate in sufficient quantities to provide 92 to 85 parts by weight sodium tripolyphosphate and 8 to 15 parts by weight of long-chain glassy phosphate, said long-chain glassy phosphate having a degree of polymerization of about 20 to 30, an average mole ratio of (Na.sub.2 O+H.sub.2 O)/P.sub.2 O.sub.5 below about 1.067, and preferably possessing terminal groups on the polyphosphate chain having no less than about 75% OH with the remainder being ONa.
    Type: Grant
    Filed: May 12, 1989
    Date of Patent: August 14, 1990
    Assignee: FMC Corporation
    Inventor: Barry Schwartz
  • Patent number: 4886673
    Abstract: Microorganisms suitable for the stabilization of meat products. The present invention is intended to provide novel microorganisms, which lead within a short period of time to a particularly pure and agreeable aroma, a satisfactory pickled color and a stable product. The microorganisms Lactobacillus curvatus DSM 4265, Micrococcus varians DSM 4263, and Debaryomyces hanseneii DSM 4260 lead to the desired results.
    Type: Grant
    Filed: November 25, 1988
    Date of Patent: December 12, 1989
    Assignee: Karl Muller u. Co. KG
    Inventor: Walter P. Hammes
  • Patent number: 4844925
    Abstract: A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120.degree. C. to 210.degree. C. is incorporated in the food product, the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food, said extract containing at least 5% by weight of phenol compounds based on the weight of tea solids therein.
    Type: Grant
    Filed: May 21, 1986
    Date of Patent: July 4, 1989
    Assignee: Nestec S.A.
    Inventors: Jimbin Mai, Richard E. McDonald, Elaine R. Wedral
  • Patent number: 4806373
    Abstract: A process is disclosed for curing meat using certain fruit juices or a fruit juice composition. In one embodiment, the process involves the steps of (a) contacting the meat with a curing composition comprising apple juice, grape juice, pear juice, cherry juice, strawberry juice, pineapply juice, and/or peach juice, and (b) curing said meat for an effective period of time to provide a desired cured meat product. In another embodiment of the invention, the process involves the steps of (a) preparing a mixture comprising at least one meat and at least one fruit juice selected from the group consisting of apple juice, pear juice, strawberry juice, pineapple juice, grape juice, and/or peach juice, (b) comminuting said mixture, and (c) curing said mixture for an effective period of time to provide a desired cured meat product acceptable to USDA standards.
    Type: Grant
    Filed: February 1, 1988
    Date of Patent: February 21, 1989
    Assignees: Robert W. Stumpf, Rebecca Fitch
    Inventors: Robert E. Stumpf, Robert W. Stumpf
  • Patent number: 4781934
    Abstract: Pork and other meat products are cured with pickling solutions from which nitrite is effectively exhausted during curing, thereby avoiding nitrosoamine formation, by buffering the solutions at the requisite acid pH with an alkali metal (M) glassy phosphate of the formula M(PO.sub.2 OM).sub.n OM having an M/P mole ratio of 1.188/1 to 1.250/1 and an average chain length (n) of about 8-11.
    Type: Grant
    Filed: May 19, 1986
    Date of Patent: November 1, 1988
    Assignee: FMC Corporation
    Inventors: Lawrence A. Shimp, Raimond Pals
  • Patent number: 4753809
    Abstract: A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams; subjecting the hams to ultraviolet light for a period of days; aging the hams under ultraviolet light for a period of days; forming the hams or ham portions after excess fat removal and trimming to a desired form or shape; cooking the hams for a period of hours at reduced humidity to facilitate trichina destruction, binding and moisture removal from said hams; chilling the hams to a reduced temperature; and packaging the resulting ham product; wherein each stage is conducted under particular parameters of time, temperature and humidity.
    Type: Grant
    Filed: October 4, 1985
    Date of Patent: June 28, 1988
    Inventor: Neil B. Webb
  • Patent number: 4576825
    Abstract: The formation of nitrosamines in cooked, cured meat products such as ham and bacon is reduced by a process in which the meat is injected with a curing solution containing nitrite and a food grade acid encapsulated with a coating material which melts at a temperature above 115.degree. F.
    Type: Grant
    Filed: April 23, 1979
    Date of Patent: March 18, 1986
    Assignee: Conagra, Inc.
    Inventors: Catherine O. Tracy, Evan F. Binkerd, Robert B. Rendek, Raymond J. Wrobel
  • Patent number: 4543260
    Abstract: Residual nitrite levels in bacon can be lowered using a curing system of salt, nitric oxide-forming compound, such as sodium nitrite, erythorbate and a blend of sodium hexametaphosphate with a carbonate alkalizing agent, preferably sodium bicarbonate.
    Type: Grant
    Filed: January 26, 1984
    Date of Patent: September 24, 1985
    Assignee: Stauffer Chemical Company
    Inventor: Eugene Brotsky
  • Patent number: 4478859
    Abstract: An emulsified meat product is made stable and resistant to acid deterioration by adding to the product up to 0.5% xanthan gum. The salt content of the emulsified product is reduced about five-fold by storing the product in an acidic pickle.
    Type: Grant
    Filed: May 28, 1982
    Date of Patent: October 23, 1984
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventor: Jay B. Fox, Jr.
  • Patent number: 4463027
    Abstract: A subtantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products.
    Type: Grant
    Filed: January 25, 1984
    Date of Patent: July 31, 1984
    Assignee: Diamond Crystal Salt Company
    Inventors: William S. Chandler, Walter F. Wilkens, John F. Heiss
  • Patent number: 4463026
    Abstract: A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products.
    Type: Grant
    Filed: January 25, 1984
    Date of Patent: July 31, 1984
    Assignee: Diamond Crystal Salt Company
    Inventors: William S. Chandler, Walter F. Wilkens, John F. Heiss
  • Patent number: 4443484
    Abstract: The compound 3-(4-tolysulfonyl) acrylonitrile, when incorporated in meat products together with an alkali metal nitrite salt, has been found effective in inhibiting the growth of Clostridium botulinum and consequent production of toxin in meat products on storage.
    Type: Grant
    Filed: April 11, 1983
    Date of Patent: April 17, 1984
    Assignee: Stauffer Chemical Company
    Inventor: Robert V. Dahlstrom
  • Patent number: 4443483
    Abstract: A method for inhibiting the formation of nitrosamines during the cooking of a nitrite-cured meat, by introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid smoke, into the meat prior to cooking.
    Type: Grant
    Filed: June 28, 1982
    Date of Patent: April 17, 1984
    Assignee: Armour Food Company
    Inventors: Kunito Sato, Richard F. Theiler
  • Patent number: 4435433
    Abstract: A method for nitrite-curing meat generally, and bacon in particular, wherein the cured product exhibits both a reduced tendency to form nitrosamines and a resistance to surface charring when cooked. The method utilizes the essential step of introducing a reducing sugar alkylated in the C-1 position, a specific example of which is a methylglucoside, into the meat product before cooking for consumption. The alkylated reducing sugar can be introduced either as a constituent of the curing pickle or can be separately delivered into the meat prior to cooking.
    Type: Grant
    Filed: June 18, 1982
    Date of Patent: March 6, 1984
    Assignee: Armour Food Company
    Inventor: Richard F. Theiler
  • Patent number: 4434187
    Abstract: A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products.
    Type: Grant
    Filed: March 16, 1982
    Date of Patent: February 28, 1984
    Assignee: Diamond Crystal Salt Company
    Inventors: William S. Chandler, Walter F. Wilkens, John F. Heiss
  • Patent number: 4414232
    Abstract: A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, after completion of said-nitrite curing and before cooking, a treating solution containing liquid smoke.
    Type: Grant
    Filed: December 28, 1981
    Date of Patent: November 8, 1983
    Assignee: Armour and Company
    Inventors: Rhule B. Sleeth, Richard F. Theiler, Robert B. Rendek
  • Patent number: 4411922
    Abstract: A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps nitrite-curing, heat processing and slicing a meat product and then spraying or otherwise applying to the external surfaces of the resulting slices, after completion of said nitrite-curing and before cooking, a treating solution containing a tocopherol, liquid smoke and reducing sugar.
    Type: Grant
    Filed: December 28, 1981
    Date of Patent: October 25, 1983
    Assignee: Armour and Company
    Inventor: Richard F. Theiler
  • Patent number: 4395428
    Abstract: A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of introducing into uncured meat a nitrite-containing curing composition, a tocopherol and an additional nitrosamine-inhibiting substance which may be liqid smoke, a reducing sugar, or a combination thereof, and thereafter processing the meat to effect curing. The invention is applicable either to ground meat, such as sausage, or to intact cuts of meat, such as ham or bacon bellies.
    Type: Grant
    Filed: July 27, 1981
    Date of Patent: July 26, 1983
    Assignee: Armour and Company
    Inventor: Richard F. Theiler
  • Patent number: 4379794
    Abstract: A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, before cooking, a treating solution containing liquid smoke and a reducing sugar.
    Type: Grant
    Filed: December 28, 1981
    Date of Patent: April 12, 1983
    Assignee: Armour and Company
    Inventor: Richard F. Theiler
  • Patent number: 4378379
    Abstract: A pork meat product resembling lean ham or the like is prepared by utilizing essentially scrap meat pieces or chunks, and pork belly wherein the pork belly is deboned and gristle and cartilage removed, as well as a major portion of the fat therefrom to result in a slab (10) of rind (12 ) and a thin layer of fatty tissue (14). This slab is treated in a pickling solution in a drum where it is gently massaged to break down the meat protein contained therein which will form a sticky mass (16). The meat chunks or pieces (18) are placed on the sticky mass (16) and adhered thereto, the sticky mass being coagulated by cooking in a cooking bag.The resulting product can be smoked, cooled, and then can be packaged, for example in a plastic foil, resulting in a product resembling cooked ham and of essentially comparable quality.
    Type: Grant
    Filed: June 10, 1981
    Date of Patent: March 29, 1983
    Assignee: Liesaus Fleischwaren GmbH & Co. KG
    Inventor: Erwin Liesaus
  • Patent number: 4362750
    Abstract: Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.
    Type: Grant
    Filed: January 19, 1981
    Date of Patent: December 7, 1982
    Assignee: Stauffer Chemical Company
    Inventor: William E. Swartz
  • Patent number: 4356203
    Abstract: A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a powder or aqueous solution and (B) a nitrite salt in the form of a powder or aqueous solution.
    Type: Grant
    Filed: October 19, 1981
    Date of Patent: October 26, 1982
    Assignee: Kabushiki Kaisha Ueno Seiyako Oyo Kenkyujo
    Inventors: Ryuzo Ueno, Toshio Matsuda, Tatsuo Kanayama, Kunihiko Tomiyasu, Yatsuka Fujita, Kiyoshi Nagata
  • Patent number: 4342789
    Abstract: A process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in pork which comprises separately adding to the pork (A) a liquid or powdery additive composition containing sorbic acid or potassium sorbate and optionally (A') a powdery or liquid additive composition containing at least one of such reducing agents as ascorbic acid or its salts, erythorbic acid or its salts, higher fatty acid esters of ascorbic acid and erythorbic acid, higher acetals of ascorbic acid and erythorbic acid and tocopherols, and (B) a liquid or powdery curing agent containing nitrite.
    Type: Grant
    Filed: July 1, 1980
    Date of Patent: August 3, 1982
    Assignee: Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo
    Inventors: Ryuzo Ueno, Toshio Matsuda, Shigeo Inamine, Tatsuo Kanayama, Yatsuka Fujita
  • Patent number: 4315948
    Abstract: This invention relates to a process for preparing bacon and, more particularly, to a process for preparing bacon which, when cooked, will have reduced levels of N-nitrosamines by injecting green bacon bellies with a curing solution composed of a nitrite-containing pickle, a liquid smoke and a food grade emulsifier.
    Type: Grant
    Filed: June 12, 1980
    Date of Patent: February 16, 1982
    Assignee: Armour and Company
    Inventors: Rhule B. Sleeth, Richard F. Theiler, Robert B. Rendek
  • Patent number: 4315015
    Abstract: A process for preparing cured bacon which when cooked for consumption contains substantially reduced levels of N-nitrosamines. The process comprises the steps of preparing a nitrite-stable injectable curing solution containing a nitrite, a liquid smoke and a reducing sugar, injecting the curing solution into a green belly, and processing said belly to effect curing.
    Type: Grant
    Filed: October 14, 1980
    Date of Patent: February 9, 1982
    Assignee: Armour and Company
    Inventor: Richard F. Theiler
  • Patent number: 4305966
    Abstract: A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO.sub.2.sup.-) and not higher than 0.26% of potassium sorbate based on the weight of meat, an aqueous solution of a water-soluble organic acid and/or inorganic acid, and optionally sodium hexametaphosphate, thereby lowering the average pH of the bacon to approximately 6.0 or below.
    Type: Grant
    Filed: May 21, 1980
    Date of Patent: December 15, 1981
    Assignee: Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo
    Inventors: Ryuzo Ueno, Toshio Matsuda, Tatsuo Kanayama, Yatsuka Fujita, Shigeo Inamine
  • Patent number: 4305965
    Abstract: A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter utilized to form a layered product by such processes as extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat products. This multi-phased meat analogue may then be placed in pans and heated, smoked and cured and then be cooled, sliced and packaged and thereafter be ultimately used and cooked like natural multi-phased meat products.
    Type: Grant
    Filed: May 18, 1979
    Date of Patent: December 15, 1981
    Assignee: Burns Foods Limited
    Inventor: Earl J. Cheney
  • Patent number: 4299852
    Abstract: A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, and the minimum amount necessary, for the product's color development, of a nitrous acid compound; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 - fatty acid and sodium hexametaphosphate; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, sodium hexametaphosphate and the minimum necessary amount, for the product's color development, of a nitrous acid compound.
    Type: Grant
    Filed: May 16, 1980
    Date of Patent: November 10, 1981
    Assignee: Kabushiki Kaishaveno Seiyakuoyo Kenkyojo
    Inventors: Ryuzo Ueno, Toshio Matsuda, Tatsuo Kanayama, Kunihiko Tomiyasu, Yatsuka Fujita, Shigeo Inamine