Preform Is Tubular Patents (Class 426/284)
  • Patent number: 10231464
    Abstract: The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.
    Type: Grant
    Filed: June 5, 2015
    Date of Patent: March 19, 2019
    Assignee: MAREL TOWNSEND FURTHER PROCESSING B.V.
    Inventors: Geert Johannes Lok, Johannes Marinus Quirinus Kools, Johannes Martinus Meulendijks, Patricia Rosa Maria Hoekstra-Suurs
  • Patent number: 9872512
    Abstract: A method for economically retrieving pre-rigor lean and fat for pork sausage from a butcher hog; barrow (a male pig that has been castrated) or gilt (female pig less than six months old that has never been pregnant), (a pig approximately 285 lbs live weight, 6 months old and ready for market with no abnormalities). Retrieving pre-rigor pork sausage from a butcher hog is not known currently in the industry because the perception is that it is not economically feasible. The process technology as disclosed and claimed herein is a new method for economically retrieving and processing certain sections of a butcher hog for producing ground pork sausage while maintaining the value from the primal cuts. The ground pork sausage from this process has comparable texture, color, consistency and other characteristics as compared to the pork sausage retrieved from the older sows, which are typically utilized in industry.
    Type: Grant
    Filed: May 15, 2017
    Date of Patent: January 23, 2018
    Assignee: Tyson Foods, Inc.
    Inventors: Craig Matthew Claussen, Brent Robert McElroy, Brady Thomas Wilson, Daniel Jason Boetel, Harry Y. Chu, Jace Joseph Hollenbeck
  • Patent number: 8784919
    Abstract: The present invention is a method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. A portion of the flesh of the tuber is removed either prior to or after cooking. The desired added food material is inserted through a hole in the skin and into the void where flesh of the tuber was removed. The tuber may then be completely frozen for later preparation and consumption.
    Type: Grant
    Filed: May 10, 2012
    Date of Patent: July 22, 2014
    Inventor: Stanley Christensen
  • Patent number: 8617629
    Abstract: A method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is then frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. The skin of the tuber is pierced, preferably at an end of the tuber, forming a hole in the skin. The flesh of the tuber is accessed through the hole of in skin, and the flesh of the tuber is disturbed or disrupted. The desired added food material is inserted through the hole in the skin and into the disrupted flesh of the tuber. The tuber may then be completely frozen for later preparation and consumption.
    Type: Grant
    Filed: November 14, 2011
    Date of Patent: December 31, 2013
    Inventor: Stanley Christensen
  • Publication number: 20130209616
    Abstract: The present invention concerns die formed lollipops filled with chocolate and method of manufacture thereof.
    Type: Application
    Filed: July 12, 2011
    Publication date: August 15, 2013
    Applicant: PERFETTI VAN MELLE S.P.A.
    Inventors: Alessandro Bottini, Jorge Hernandez Tantina
  • Patent number: 8506283
    Abstract: A device, such as a tamale maker, for inserting edible filling into dough, generally includes a lower assembly and an upper assembly. The lower assembly includes an elongate cylindrical mold sleeve comprised of a plurality of separable longitudinal segments around a central cavity and a base for receiving the mold sleeve so as to define a container for receiving dough. The upper assembly comes in two forms, one having a plunger for use with masa dough having a firm consistency so it can be formed into a self-supporting shape, and one having tines for inserting a solid or frozen filling into flowable or soft masa dough. The tamale is removed from the container by separating one or more sleeve segments of the container to expose the tamale.
    Type: Grant
    Filed: March 6, 2012
    Date of Patent: August 13, 2013
    Inventor: Edward Ray Gonzales
  • Publication number: 20130115266
    Abstract: A food product for carrying and delivery nutraceutical or pharmaceutical or both is provided. The food product may be an edible wafer-based outer layer and an inner layer of an edible filling comprising the nutraceutical or pharmaceutical or both.
    Type: Application
    Filed: November 1, 2012
    Publication date: May 9, 2013
    Applicant: BestSweet, Inc.
    Inventor: BestSweet, Inc.
  • Publication number: 20130029015
    Abstract: Food composition for making sausages or hamburgers comprising a vegetable, selected from among Swiss chard, spinach, mushroom, sweetcom or another, a proteinaceous material, salt and water and, optionally, antioxidants and flavourings, both thereof in particular of natural origin. The proteinaceous material used comprises a combination of proteins isolated from soya and proteins isolated from whey. The method of preparation of the composition comprises mixing the proteinaceous material with water, adding ice in flakes and forming an emulsion, to which are added the vegetable and the salt and, in an optional manner, antioxidants and/or flavourings.
    Type: Application
    Filed: February 24, 2011
    Publication date: January 31, 2013
    Inventor: Alberto Susbielles Repetto
  • Publication number: 20120107464
    Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.
    Type: Application
    Filed: September 30, 2011
    Publication date: May 3, 2012
    Inventors: Timothy A. Stubbs, Kent M. Bearson, Paul H. Bernthal, Dejing Fu, John Dow Harris, JR., Kristina J. Phipps, Barbara K. Schmitt, Glenn Wille
  • Patent number: 8092849
    Abstract: A baking apparatus or tin, particularly for baking bread, comprising an outer housing able to accommodate a first dough, and one or more insertable, separable sleeves able to accommodate at least a second dough.
    Type: Grant
    Filed: October 24, 2006
    Date of Patent: January 10, 2012
    Inventor: Rose Kane
  • Patent number: 8053011
    Abstract: A device and method of making a cake includes a base wall and a cake form that has a size and shape for receiving the base wall. The cake form includes an outer wall having a shape corresponding to an outer perimeter of the base wall. A bottom edge of the outer wall has a peripheral flange attached thereto. The base wall is positioned into the cake form. Each of a plurality of ring portions is attached to the cake form. A lifting member includes a hand grip and a plurality of tines each having a first end attached to the hand grip and a second end comprising a hook. Each of the ring portions is simultaneously engaged by one of the hooks and the cake form lifted with the hand grip to lift the cake form from a cake after it has been formed in the cake form.
    Type: Grant
    Filed: April 2, 2007
    Date of Patent: November 8, 2011
    Inventor: Sabena H. Cambridge
  • Patent number: 8021707
    Abstract: A filled candy cane formed by injecting a soft candy into a hardening, elongate candy. A method and means for same.
    Type: Grant
    Filed: February 23, 2007
    Date of Patent: September 20, 2011
    Assignee: Spangler Candy Company
    Inventors: Patrick L. Hurley, Stephen S. Kerr
  • Publication number: 20110217428
    Abstract: The present invention relates to a confectionery product comprising an extruded body portion, the body portion being formed from a material which is liquid during extrusion and which has a plurality of capillaries disposed therein, the capillaries having an average width or diameter of no more than 3 mm. The invention also relates to a process of manufacturing the same.
    Type: Application
    Filed: September 22, 2009
    Publication date: September 8, 2011
    Inventors: Shama Karu Vaman, Sarah Jayne Prestwood Pearson, Clive Richard Thomas Norton, Malcolm Wilfred Kearsley, Malcolm Robert Mackley, Bart Hallmark
  • Publication number: 20110217427
    Abstract: The present invention relates to a confectionery product comprising an extruded body portion, the body portion having three or more capillaries disposed therein which extend substantially parallel to one another in two or more different planes, the capillaries being distributed in groups at one or more locations within the body portion and/or distributed around the periphery of the body portion. The invention also relates to a process of manufacturing the same.
    Type: Application
    Filed: September 22, 2009
    Publication date: September 8, 2011
    Inventors: Shama Karu Vaman, Sarah Jayne Prestwood Pearson, Clive Richard Thomas Norton
  • Publication number: 20110217429
    Abstract: A confectionery composition is provided which comprises a chocolate shell and a continuous filling. The chocolate shell comprises convoluted chocolate sheet. Also provided is a confectionery composition comprising a tubular shell defining a tubular cavity therein, and a filling located in the cavity. Again, the shell comprises a convoluted chocolate sheet. Methods of making confectionery compositions comprising a convoluted chocolate sheet and a filling are also described.
    Type: Application
    Filed: October 30, 2009
    Publication date: September 8, 2011
    Applicant: CADBURY HOLDINGS LIMITED
    Inventors: Adam Harris, Billie Ball
  • Publication number: 20110206814
    Abstract: The invention relates to a method and a device for making portions of food products stuffed with a filling, formed of a main ingredient containing pieces of animal meat, in particular raw minced meat, surrounding the filling material. The method comprises: making, by extrusion, a main continuous stuffed vein (V1) including an outer layer (C1) of a main material surrounding an inner layer (G1) of a liquid, semi-liquid or pasty filling material; processing the main material before, during and/or after the production of said main vein in order to increase the cohesion of the animal meat pieces constituting said main material; portioning said main vein by nipping the outer layer at least transversally in order to expel the filling material of the inner layer, and by cutting said main vein at the nipped area in order to form portions (P1).
    Type: Application
    Filed: June 23, 2009
    Publication date: August 25, 2011
    Applicant: MAREL STORK FOOD SYSTEMS FRANCE SAS
    Inventor: Jacques Le Paih
  • Publication number: 20100255155
    Abstract: A cheese-stuffed cured meat product is provided that comprises a three-dimensional cured meat with a hollow core opening through the cured meat and its outer surface. A cheese core is stuffed inside the cured meat to fill the hollow core. A method is also provided comprising providing a cored, cured meat product and stuffing a cheese core into the hollow portion of the cured meat product. The meat product can be manufactured with the hollow portion, or it can be cored using a coring tool.
    Type: Application
    Filed: April 1, 2009
    Publication date: October 7, 2010
    Inventor: Michael Stone
  • Publication number: 20090317516
    Abstract: An edible item, which may be a food or nutritional supplement, that is palatable to the taste with a palatably pleasant aftertaste and is a mixture of pre-processed components in a granular or heterogeneous mixture. When added with a liquid such as water or milk, the heterogeneous mixture forms a batter that may be cooked into a shape indicative of a pancake. At least one of the pre-processed components segregates from the remainder of the cooked batter. It does not dissolve as a result of the addition of the liquid.
    Type: Application
    Filed: June 20, 2008
    Publication date: December 24, 2009
    Inventor: Robert Newsteder
  • Patent number: 7556487
    Abstract: A dual-filled gum piece is provided having a first cavity filled with a liquid filling and a second cavity filled with a powder filling. The gum pieces are produced by extruding a gum rope having two separate channels respectively filled with liquid and powder, sizing and shaping the gum rope, cooling the gum rope, cutting the rope into discrete gum pieces, and finally cooling the gum pieces. The gum pieces optionally can be coated with a hard coating. In other aspects for single- and dual-filled gums, a process for making the gum pieces employs a rope sizer that reduces the diameter of the gum rope and shapes it to have a non-round cross-section, and a multi-story cooling tunnel having individually motor-driven conveyors.
    Type: Grant
    Filed: March 29, 2006
    Date of Patent: July 7, 2009
    Assignee: Intergum Gida Sinayi ve Ticaret A.S.
    Inventors: Nesim Acar, Albert Levi
  • Publication number: 20090155430
    Abstract: A process for producing a film having incorporated or applied thereon or therein an additive such as liquid smoke is provided wherein the film comprises a liquid absorbent layer and an impermeable layer. The films can be used for producing a tubular casing or shrinkbag.
    Type: Application
    Filed: December 8, 2008
    Publication date: June 18, 2009
    Applicant: E.I. DU PONT DE NEMOURS AND COMPANY
    Inventors: I-HWA LEE, LLOYD C. WALLENSLAGER, JR., JOHN D. VANSANT, JAMES P. KANE, JR.
  • Publication number: 20090117235
    Abstract: A healthier meat product, and process for making same, comprising a mixture of meat and at least one edible oil high in polyunsaturated fat and/or monounsaturated fat, the oil preferably being naturally occurring and unhydrogenated.
    Type: Application
    Filed: November 2, 2007
    Publication date: May 7, 2009
    Inventor: Vincent Staudenmyer
  • Publication number: 20090029019
    Abstract: The present invention includes a method and apparatus for manufacturing center-filled confectionery products. The method of forming center-filled confectionery products includes the steps of simultaneously extruding a plurality of individual, continuous tubular ropes of a first confectionery product, filling each of the tubular ropes with a second confectionery product, simultaneously feeding the multiple filled ropes into a cutting apparatus, and cutting the multiple-filled ropes in the cutting apparatus. The invention also includes an apparatus for manufacturing center-filled confectionery products, including an extruder for extruding multiple individual tubular ropes, a filling station, and a cutting apparatus.
    Type: Application
    Filed: July 25, 2008
    Publication date: January 29, 2009
    Applicant: CADBURY ADAMS USA LLC
    Inventor: Bharat Jani
  • Publication number: 20090029018
    Abstract: The present invention relates to an apparatus and method for producing a center-filled consumable product. The apparatus and method include an extruder, which extrudes a continuous tubular rope of consumable product, a rope sizer, a relaxation conveyor, and a cutting apparatus for forming individual pieces of center-filled consumable products.
    Type: Application
    Filed: July 25, 2008
    Publication date: January 29, 2009
    Applicant: CADBURY ADAMS USA LLC
    Inventors: Cesar Elejalde, Bharat Jani
  • Publication number: 20080254176
    Abstract: The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated food product, B) bringing the casing into contact with a salt solution, and C) dividing the encased elongate food strand into individual products, whereafter the co-extruded food products are subjected to an airflow. The invention also relates to a device for manufacturing co-extruded food products.
    Type: Application
    Filed: August 21, 2006
    Publication date: October 16, 2008
    Applicant: Stork Townsend B.V.
    Inventors: Marcus Bernhard Hubert Bontjer, Sigebertus Johannes Jacobus Jozef Meggelaars, Paulus Johanus Maria Thoonsen, Willem Kasper Van Den Berg
  • Publication number: 20080206409
    Abstract: A filled candy cane formed by injecting a soft candy into a hardening, elongate candy. A method and means for same.
    Type: Application
    Filed: February 23, 2007
    Publication date: August 28, 2008
    Inventors: Patrick L. Hurley, Stephen S. Kerr
  • Publication number: 20080152766
    Abstract: A body (60) of hard candy is formed on a tubular stem (32) that extends from a reservoir/handle (12) in which an edible fluid (72) is contained. The outer end (36) of the tubular passageway (32) is open. A cover (70) is provided. It has an open end (71) which engages a base wall (40) and holds the cover (70) to the base wall (40). The cover (70) includes an end wall (74) which includes a plug (78) which enters into the end (60) of the tubular stem (32) when the cover (70) is installed. When the cover (70) is removed, a consumer may lick the candy (70) and may squeeze the reservoir/handle (12) to express edible fluid (72) out from the reservoir/handle (12), through the passageway (32) and into the consumer's mouth.
    Type: Application
    Filed: December 22, 2006
    Publication date: June 26, 2008
    Inventor: Pak Nin Chan
  • Patent number: 7306449
    Abstract: A food shaping device for forming a three-layered food comprises: at least two first guide units and a food output unit. The food output device comprises a main tube; a middle tube; an inner tube; an inner circular path; an inner material guiding nozzle; and an outer material guiding nozzle. Stuffing is filled into a second guide unit; then the stuffing is pushed to the output end of the inner tube by a screw propeller to be as an inner layer material. Dough is fed into the inlets of the main tube from the two first paths and then is further processed to be as an outer layer material of the food product. A part of the dough horizontally passes through the transversal inlet of the middle tube and is further processed to be as a middle layer material. Thus a three layers food is formed.
    Type: Grant
    Filed: August 18, 2003
    Date of Patent: December 11, 2007
    Inventor: Lien-Fu Huang
  • Patent number: 7241469
    Abstract: The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.
    Type: Grant
    Filed: May 30, 2002
    Date of Patent: July 10, 2007
    Assignee: Michael Foods, Inc.
    Inventor: Jason Mathews
  • Patent number: 7195793
    Abstract: An automated machine and process to form a food product consisting of a batter shell and a food filling. The process is started with a cooking matrix that includes a plurality of cooking openings to receive the batter. The batter is cooked to form shells. The automated process then inserts the food filling into the shells, and packages the filled shells as end products.
    Type: Grant
    Filed: January 16, 2003
    Date of Patent: March 27, 2007
    Inventor: Darryl Adair
  • Patent number: 7011859
    Abstract: A method for inserting one foodstuff, such as sandwich fixings, into a second foodstuff, such as a bread bun, which includes forming a cavity in the second foodstuff. The cavity may be formed by drilling with an elongated, cylindrical drill bit. The first foodstuff is inserted into the cavity by placing the first foodstuff into a carrier, and inserting the carrier into the cavity of the second foodstuff. The carrier is withdrawn while preventing the first foodstuff from exiting the cavity. The carrier can be a flexible sheet of material, onto which the first foodstuff is placed, rolled into a sleeve, and inserted into the cavity. The resulting foodstuff, such as a sandwich, has a substantially continuous wall of bread maintaining the first foodstuff within the second foodstuff.
    Type: Grant
    Filed: June 27, 2003
    Date of Patent: March 14, 2006
    Inventor: Clayton T. Holbrook
  • Patent number: 6932993
    Abstract: Process for the production of filled food hollow mouldings, in which each hollow moulding has at least one cavity, which is open to the environment and filled with a filling material solid at ambient temperature and having a cross-sectional dimension between approximately 0.25 mm2 and approximately 1 cm2, characterized in that in a first stage the hollow mouldings are coated at reduced pressure with the filling material, a filing material coating temperature being set in such a way that the filling material is flowable and in which in a second step the pressure is raised, so that the flowable coating material enters the cavities.
    Type: Grant
    Filed: December 15, 2000
    Date of Patent: August 23, 2005
    Assignee: Mars, Inc.
    Inventors: Botho Stein Von Kamiensky, Siegfried Schmidt, Bruno Trachez
  • Patent number: 6932998
    Abstract: A method and apparatus for forming molded food products having an outer first component and an inner second component is provided. The apparatus includes a pressurized supply of first component and a pressurized supply of second component. A mold housing extends along a first direction. A first end portion and a second end portion are arranged to be movable along the first direction within the mold housing and to be separated by a pre-selected distance along the first direction. An injector tube is in fluid communication with the supply of pressurized second component. The first and second end portions are arranged to be contained within the mold housing in a fill position to form a mold cavity within the mold housing around the injector tube. The mold cavity has an inlet in fluid communication with the supply of pressurized first component when in the fill position to receive first component to form a shell having an inside void.
    Type: Grant
    Filed: June 5, 2003
    Date of Patent: August 23, 2005
    Assignee: Formax, Inc.
    Inventors: Ronald F. LaBruno, Douglas Conerton
  • Patent number: 6887503
    Abstract: Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstream and downstream of each segment of first material to a segment of a second material. Generally two rows of joined segmented flows are extruded side by side. Preferably between the tow rows is formed a boundary cell wall which usually is transformed to a harder material after extrusion. Cell walls of the harder material may surround, in two or three dimensions, cells of softer of foamed material. The apparatus and method to provide the food product having the cell like structure is particularly useful for producing confectionery products formed of chocolate, marzipan or dough materials.
    Type: Grant
    Filed: April 13, 2000
    Date of Patent: May 3, 2005
    Inventor: Ole-Bendt Rasmussen
  • Patent number: 6709686
    Abstract: Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same. In one aspect, potato-based food products are formed by methods that include the steps of: (a) heating a potato-based ingredient substantially free of gluten to a temperature of from about 130° F. to about 260° F. for sufficient time to allow said potato-based ingredient to be mashed; (b) mashing the potato-based ingredient for a sufficient amount of time for the ingredient to form a dough-like consistency; (c) shaping the potato-based ingredient into shaped pieces; and (d) heating the shaped pieces in an environment at a temperature of about 300° F. to about 500° F. for sufficient time to attain a potato-based food product having a hardened crust. The invention further encompasses filled food articles and packaged foods comprising potato-based food products according to the invention.
    Type: Grant
    Filed: March 17, 2003
    Date of Patent: March 23, 2004
    Inventor: Richard G. Matthew
  • Patent number: 6632466
    Abstract: A method for producing a food product including a solid casing coating at least one stuffing in a coextrusion device including a coextrusion die fed with a proteic base and a stuffing material. The method including forming in a first section of the die the casing which solidifies via a thermic effect. The first section being longitudinally traversed by at least one hollow needle for transferring the stuffing, one hollow needle per stuffing material, and penetrating into a second section of the die. Stuffing the second section of the die including the solid casing formed in the first section of the die with the stuffing material coming out of the hollow needle traversing the first section. Recovering the product, including the external casing filled with the stuffing material, at the outlet of the die.
    Type: Grant
    Filed: January 5, 2001
    Date of Patent: October 14, 2003
    Assignee: Bongrain SA
    Inventors: Herve Roussel, Daniel Genton
  • Patent number: 6599545
    Abstract: A method for inserting one foodstuff, such as sandwich fixings, into a second foodstuff, such as a bread bun, which includes forming a cavity in the second foodstuff. The cavity may be formed by drilling with an elongated, cylindrical drill bit. The first foodstuff is inserted into the cavity by placing the first foodstuff into a carrier, and inserting the carrier into the cavity of the second foodstuff. The carrier is withdrawn while preventing the first foodstuff from exiting the cavity. The carrier can be a flexible sheet of material, onto which the first foodstuff is placed, rolled into a sleeve, and inserted into the cavity. The resulting foodstuff, such as a sandwich, has a substantially continuous wall of bread maintaining the first foodstuff within the second foodstuff.
    Type: Grant
    Filed: July 26, 2000
    Date of Patent: July 29, 2003
    Inventor: Clayton T. Holbrook
  • Patent number: 6582741
    Abstract: A device is particularly well suited for introducing a continuous length of food stuffing into an elongated food product. The device uses a tube having opposite, open ends and an inner wall defining a longitudinal passage extending between such opposite ends. The length of foodstuffing is received in this longitudinal passage. The tube is inserted into the food product being stuffed, and a pointed cap on the end of the tube guides it through the food product. A ram is used in conjunction with the tube to keep the foodstuffing material in substantial registration with the ends of the food product and to assist in withdrawing the tube after the foodstuffing has been deposited in the food product. An optional parallel knife assembly is used to create an incision extending through the food product to ease the subsequent insertion of the foodstuffing therein.
    Type: Grant
    Filed: May 15, 2001
    Date of Patent: June 24, 2003
    Inventor: David E. Haig
  • Publication number: 20030012852
    Abstract: According to one aspect of the invention, a pasta product having a pocket is provided with a filling which has a sauce-like consistency when in a hydrated state. According to another aspect of the invention, both the pasta body and the filling have a composition which permits them to be dehydrated to a moisture level sufficient to be packaged, shipped, and stored, as a dry good without the need for pasteurization, while permitting rehydration upon cooking to an extent that the pasta body achieves a desired supple texture and the filling achieves a sauce-like texture. The filling of the present invention is capable of dehydration to shelf-stable moisture levels while maintaining rehydratability to a sauce-like consistency and texture.
    Type: Application
    Filed: November 15, 2000
    Publication date: January 16, 2003
    Applicant: The Quaker Oats Company
    Inventors: Robert Meschewski , John D. Koury
  • Patent number: 6399128
    Abstract: Method of filling a bagel or a bread product having a hardened outer surface and softer interior. The outer surface is broken by the sharpened end of a filling spout. The bagel or bread product is moved relative to the spout to shroud the spout and push aside the softer interior. The spout eventually extends most of the length of the bagel or bread product, but its sharpened end is not positioned to break through. The bagel or bread product is moved relative to the spout in the opposite direction to a partially withdrawn position. Foodstuff is injected through the spout and into the channel formed at the partially withdrawn position. The bagel or bread product is further withdrawn and foodstuff is injected again. Finally, the bagel or bread product is withdrawn sufficiently to separate from the spout.
    Type: Grant
    Filed: May 29, 1996
    Date of Patent: June 4, 2002
    Assignee: The Sandwich Factory, Co.
    Inventor: Timothy A. Ballesteros
  • Patent number: 6383535
    Abstract: A casing dough and food composition and hand held convenience food product comprising potato shreds, cellulose gum and starch, and methods for making same. The casing material may be hollow and filled with savory filling materials. The cellulose gum and starch form a film at the exposed surfaces of the casing materials and fill voids in exposed surfaces.
    Type: Grant
    Filed: March 16, 2000
    Date of Patent: May 7, 2002
    Assignee: Bestfoods
    Inventors: Shiowshuh Sheen, Marc Baggen, Joseph Panarisi, Alan J. Slesinski
  • Patent number: 6375997
    Abstract: A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ropes having two or more axial cavities which can be filled with savory fillings, optionally compressing the ropes, cutting and crimping ropes to form uncooked cut casings and then cooking and freezing. The dough has a moisture content of about 55% to about 75%, preferably about 60% to about 72%, to facilitate extrusion without impairing the potato shred material.
    Type: Grant
    Filed: April 28, 2000
    Date of Patent: April 23, 2002
    Assignee: Bestfoods
    Inventors: Shiowshuh Sheen, Marc Baggen, Joseph Panarisi, Alan J. Slesinski
  • Patent number: 6348225
    Abstract: The present invention provides a method for efficiently making dry-cured meat portions whose weight, size, and shape are easily controlled during manufacturing. The method includes preparing a very thin slice of the cured meat, which is approximately double the size and less than the desired weight of the final portion. To this slice is added a make weight slice of remnants and ham fat, or other binding agent. The “make weight slices” are formed by 1) mixing the lean remnants with semi-emulsified ham fat; 2) placing the mixture into a vacuum stuffer and stuffing the mixture into a fibrous casing; 3) freezing the stuffed casings; and 4) slicing the stuffed casings to form the make weight slices of a desired weight. The make weight slices made according to this method are easy to handle and have a consistent, known weight. The method greatly simplifies the process of making the controlled-weight serving portions.
    Type: Grant
    Filed: March 8, 2000
    Date of Patent: February 19, 2002
    Assignee: SCH Aquisition Sub, Inc.
    Inventors: Virgil L. Stadler, Bradley S. Stadler, Martin D. Stadler
  • Patent number: 6228406
    Abstract: The present invention discloses an impervious inner jacket 16 which may contain an inner edible foodstuff 14 which is encircled by an outer foodstuff 12. The inner jacket 16 has one end which may be equipped with a tear stripe 20 or tie member 28 which provides a means for removing the inner foodstuff 14 from the outerjacket 12. The jacket 16 has a tab 18 on one end which can be grasped by the fingers 38 of the user to help remove the jacket 16 from inside the outer foodstuff 12.
    Type: Grant
    Filed: August 14, 1999
    Date of Patent: May 8, 2001
    Inventor: Anna Borzuta
  • Patent number: 6165527
    Abstract: A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The machine also incorporates a mechanism for extracting the cooking member from the cooked dough, thereby creating a chamber in the cooked dough. This mechanism has a gripper which is disposable in grasping contact with a protruding end of the cooking member, a holder disposable in contact with the cooked dough for restraining the cooked dough, and a motive component operatively connected to at least one of the holder and the gripper for moving the one of the holder and the gripper relative to the other to remove the cooking member from cooked dough.
    Type: Grant
    Filed: March 5, 1999
    Date of Patent: December 26, 2000
    Inventors: Peter J. Wilk, Joshua Weisberger
  • Patent number: 6033715
    Abstract: A process is disclosed for the calculated removal of fat from pork skin. Pork skin is subjected to tumbling cycles during which the pork skin is tumbled first in warm water and subsequently in warm water containing salt and concentrated laundry detergent. As this two step cycle is repeated, fat contained within the pork skin separates and is drained from the pork skin with the rinse water. The cycle may be repeated until the pork skin contains a desired percentage of fat. The process does not require that the pork skin be ground or otherwise comminuted in order to selectively remove fat from the material, nor does the process use harsh solvents or chemicals that might render the pork skin inedible or toxic. Because the process is all natural, the reduced fat whole pork skin is edible and may be formed into a variety of canine treats through additional processing and cooking.
    Type: Grant
    Filed: November 6, 1998
    Date of Patent: March 7, 2000
    Assignee: Bryan W. Scott
    Inventor: Donald A. Lynch
  • Patent number: 6030651
    Abstract: A pasta is formed from a tube of pasta that is cooked, filled with sauce, sealed on one end, left open on the other end and rolled into the shape of a coil. The pasta is suitable for being eaten while on the move.
    Type: Grant
    Filed: June 22, 1998
    Date of Patent: February 29, 2000
    Assignee: Speedy Gastronomica SA
    Inventor: Peter L. Bronner
  • Patent number: 5820912
    Abstract: A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a temperature so that the material and extrudate are in a non-pourable state and so that the material passed to the die plastically deforms, and the material is passed by pins positioned in the die so that the extrudate obtained from the die has passages which extend transversely to an extrudate cross-section to obtain a product structure having the passages.
    Type: Grant
    Filed: October 29, 1996
    Date of Patent: October 13, 1998
    Assignee: Nestec S.A.
    Inventors: Stephen Thomas Beckett, Mark Julians Bagby Jury, Malcolm Robert Mackley
  • Patent number: 5807599
    Abstract: A method for making a food product utilizes an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The dough is cooked, e.g., boiled or baked, at a predetermined temperature for a predetermined period. The cooking member is maintained in the dough during the cooking thereof. After the cooking of the dough at the predetermined temperature for the predetermined period, the cooking member is removed from the cooked dough, thereby creating a chamber in the cooked dough.
    Type: Grant
    Filed: January 3, 1997
    Date of Patent: September 15, 1998
    Inventors: Joshua Weisberger, Peter J. Wilk
  • Patent number: 5795603
    Abstract: A process of making a filled bagel dough product and the product formed thereby. The product has the outward appearance of a conventional bagel, but has a core filling such as a natural or imitation cream cheese provided within the bagel dough shell. More particularly, a method and device by which a conventional bagel making apparatus as found in most bagel shops can be adapted to making filled, rolled bagel dough products. The invention further concerns a bagel which, in addition to being improved in flavor and texture, can be produced with much less baking time than a conventional solid bagel.
    Type: Grant
    Filed: February 20, 1996
    Date of Patent: August 18, 1998
    Inventor: Alvin Burger
  • Patent number: RE43136
    Abstract: The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: January 24, 2012
    Assignee: Michael Foods of Delaware, Inc.
    Inventor: Jason Mathews