Poultry Egg Is Basic Ingredient Patents (Class 426/614)
  • Patent number: 9913488
    Abstract: Provided are compositions, and methods of making the same, including a liquid egg product and a plant fiber, where the plant fiber has at least one of a carrot fiber, an oat fiber, and a corn fiber.
    Type: Grant
    Filed: February 6, 2014
    Date of Patent: March 13, 2018
    Assignee: Cargill, Incorporated
    Inventors: Nali Marie Prchal Book, Brenda K. Knapp-Polzin, Donald Andrew Moss, Robert Ralph Prochnow, Brenda Lee Stepp
  • Patent number: 9897534
    Abstract: The present concept is a method of preparing an egg to determine the color of the egg using an egg yolk cover. The egg yolk cover is dome-shaped with a base edge and inspection area. The egg yolk cover eliminates ambient light from impinging on the egg yolk and is used in combination with a light sensor to determine the color of egg yolks. The light sensor includes a single flat printed circuit board with a top and bottom side which includes at least one LED light and one color sensor, at least one light pipe receiving light from the LED and transmitting it onto a substrate at an angle theta and a tube frame including an optical tube for receiving light reflections from the substrate. The light pipes and the tube frame are compression fit between the printed circuit board and a lower housing. To determine the color of the egg yolk, the egg is first cracked onto a flat surface. The egg yolk cover is then placed over the egg yolk and the color sensor is placed onto the inspection area to measure the color.
    Type: Grant
    Filed: October 13, 2016
    Date of Patent: February 20, 2018
    Inventor: Matthew Sheridan
  • Patent number: 9713340
    Abstract: An electromagnetic system includes a channel and at least one chamber comprising a first end and a second end. The channel traverses at least a portion of a longitudinal length of the at least one chamber, whereby the channel enters the chamber at the first end and exits the chamber at the second end. The channel includes an internal cavity for allowing materials to flow therein and be exposed to electromagnetic energy. In one embodiment, the chamber is designed so that the materials in the channel is exposed to lower electromagnetic energy at the first end of the chamber and exposed to a higher electromagnetic energy at the second end of the chamber.
    Type: Grant
    Filed: September 20, 2009
    Date of Patent: July 25, 2017
    Assignees: North Carolina State University, Aseptia, Inc.
    Inventors: James Michael Drozd, Josip Simunovic
  • Patent number: 9675651
    Abstract: Methods and compositions for increasing intestinal transport of nutrients or growth performance in the offspring of an animal are described. More specifically, a feed composition comprising an omega-3 fatty acid-containing composition for increasing intestinal transport of nutrients or growth performance in the offspring of the animal, and methods therefor, are described.
    Type: Grant
    Filed: March 4, 2013
    Date of Patent: June 13, 2017
    Assignee: JBS UNITED, INC.
    Inventor: Joel Dean Spencer
  • Patent number: 9445616
    Abstract: The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on).
    Type: Grant
    Filed: March 14, 2013
    Date of Patent: September 20, 2016
    Assignee: TableMark Co., Ltd.
    Inventors: Yasuko Takano, Junko Tanizawa
  • Patent number: 9254058
    Abstract: A dispensing assembly for a refrigerator appliance is provided. The dispensing assembly includes a tank that defines a fluid chamber and a heating element for heating fluid within the fluid chamber. An inlet conduit directs liquid into the fluid chamber, a first outlet conduit directs liquid out of the fluid chamber, and a second outlet conduit directs gas out of the fluid chamber. The dispensing assembly also includes valves for regulating fluid flow through the inlet conduit and the first and second outlet conduits.
    Type: Grant
    Filed: August 27, 2013
    Date of Patent: February 9, 2016
    Assignee: General Electric Company
    Inventor: Christopher Francis Bird
  • Patent number: 9017754
    Abstract: The object of the invention is to enable production of high quality eggs in poultry and to provide a method for improving productivity thereof. The invention provides a method for producing a hen egg having improved quality and productivity, the method characterized in having a step for feeding a hen on supplemented feed obtained by adding to poultry feed an immunostimulating substance produced by cytolysis that accompanies sporulation of MRE symbiotic bacteria and/or on supplemented drinking water obtained by adding the immunostimulating substance to drinking water, wherein the immunostimulating substance is obtained by culturing the MRE symbiotic bacteria, leaving the resulting culture fluid in a depleted state to thereby cause the symbiotic bacteria to convert to endospores, and removing impurities including the endosporic symbiotic bacteria from the culture fluid.
    Type: Grant
    Filed: August 24, 2012
    Date of Patent: April 28, 2015
    Assignee: Meisho, Co., Ltd.
    Inventor: Kaoru Mitarai
  • Publication number: 20150079233
    Abstract: A process to coagulate wasted eggs which includes an acidification step of the liquid egg, followed by a coagulation step using a heat exchanger, such as a scraped surface heat exchanger, and optionally a drying step. The obtained coagulated egg product has useful properties and can be used as animal food. The process allows the disposal of wasted eggs generated in the poultry and related industries and the production of a valuable by-product with high protein and fat content.
    Type: Application
    Filed: April 3, 2013
    Publication date: March 19, 2015
    Inventors: Oscar Calleja Araque, Ruth Vivas Fermín, Jorge Galarza Sanz
  • Publication number: 20150072063
    Abstract: 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: Application
    Filed: September 14, 2014
    Publication date: March 12, 2015
    Applicant: MICHAEL FOODS, INC.
    Inventors: Jonathan A. Merkle, Hershell R. Ball, JR., Jason W. Mathews
  • Publication number: 20150064334
    Abstract: The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described.
    Type: Application
    Filed: August 28, 2013
    Publication date: March 5, 2015
    Inventor: Ray M. ALDEN
  • Patent number: 8956680
    Abstract: The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabilizer system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.
    Type: Grant
    Filed: July 3, 2008
    Date of Patent: February 17, 2015
    Assignee: Nestec S.A.
    Inventors: Maylis Quessette, Karl Wilhelm Silberzahn
  • Patent number: 8871287
    Abstract: A method for arranging eggs in a container. Eggs placed in receptacles of the container come to a resting orientation, by virtue of eh contouring of the receptacle, such that a long axis of the first egg is tilted toward a rear portion of the container at nearly uniform angles slightly offset from a vertical axis, and parallel side-to-side. Using features of the container, movement of eggs from their resting orientation, as well as twisting (spinning) about their long axes is resisted during marking, shipping or handling. The orienting of eggs in the receptacles or compartments thereof may be aided by use of an egg orienter. Tilting of the eggs may be facilitated by using receptacles or compartments which are asymmetrically contoured with respect to the vertical axis.
    Type: Grant
    Filed: February 21, 2012
    Date of Patent: October 28, 2014
    Assignee: TEN Media, LLC
    Inventors: Mitchell Barry Chait, Richard Blackburn, Marco Armand Hegyi
  • Patent number: 8834952
    Abstract: 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: Grant
    Filed: June 29, 2012
    Date of Patent: September 16, 2014
    Assignee: Michael Foods, Inc.
    Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
  • Publication number: 20140255331
    Abstract: It comprises an egg preparation comprising a mixture of the yolk and the white extracted from a fertilized egg incubated for a period comprised between 18 hours and 36 hours, wherein the mixture of the yolk and white is in a ratio in which the amount of the white is comprised between 2% and 40% by volume of the yolk volume, useful as regenerating, analgesic and/or anti-inflammatory agent, as well as its preparation process. It also relates to functional foods, dietary supplements, and pharmaceutical or veterinary compositions containing the egg preparation. It also relates to cosmetic compositions comprising the egg preparation and to its use as skin care or hair or fur care agent.
    Type: Application
    Filed: May 18, 2012
    Publication date: September 11, 2014
    Applicant: OVIVITY GROUP, S.L.
    Inventor: Juan Cunill Aixelà
  • Patent number: 8815320
    Abstract: A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum.
    Type: Grant
    Filed: February 12, 2013
    Date of Patent: August 26, 2014
    Assignee: Myos Corporation
    Inventors: Waldemar Buxmann, Volker Heinz, Stefan Toepfl
  • Publication number: 20140234501
    Abstract: The present concept is a method of producing dried whole egg, which includes the steps of de-shelling and separating the shell from the inner egg. Next the egg is cooked with live steam injection, and phosphoric acid is added. Next the cooked egg is dried. Finally the cooked egg is ground to a final particle size.
    Type: Application
    Filed: January 29, 2014
    Publication date: August 21, 2014
    Inventor: Stanley Sant
  • Publication number: 20140220225
    Abstract: The invention described herein comprises a crunchy egg product, formulae, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a crunchy whipped egg collet having a low water content by weight, audible fracturing characteristics, and brittleness flex and stress characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet.
    Type: Application
    Filed: January 2, 2014
    Publication date: August 7, 2014
    Inventor: Ray M. Alden
  • Publication number: 20140205738
    Abstract: The object of the invention is to enable production of high quality eggs in poultry and to provide a method for improving productivity thereof. The invention provides a method for producing a hen egg having improved quality and productivity, the method characterized in comprising a step for feeding a hen on supplemented feed obtained by adding to poultry feed an immunostimulating substance produced by cytolysis that accompanies sporulation of MRE symbiotic bacteria and/or on supplemented drinking water obtained by adding the immunostimulating substance to drinking water, wherein the immunostimulating substance is obtained by culturing the MRE symbiotic bacteria, leaving the resulting culture fluid in a depleted state to thereby cause the symbiotic bacteria to convert to endospores, and removing impurities including the endosporic symbiotic bacteria from the culture fluid.
    Type: Application
    Filed: August 24, 2012
    Publication date: July 24, 2014
    Applicant: MEISHO. CO., LTD.
    Inventor: Kaoru Mitarai
  • Patent number: 8784926
    Abstract: The present invention relates to methods for the separation of various components from eggs. More particularly, the present invention relates to methods for the separation of proteins and lipids from eggs, including technical eggs (inedible) or edible eggs, yolks or whites, which comprises cross-linking the lipids of eggs with a cross-linking reagent. In an embodiment, the method includes separating the proteins from the cross-linked lipids. In an embodiment, the method includes the separation of various components associated with the cross-linked lipids. The methods disclosed herein allow for the isolation of multiple different components from the egg in an efficient, cost-effective manner without compromising the recovery process of the components or their subsequent utility in various applications or compositions. The compositions and isolated components obtained by the methods of the invention can be used in pharmaceutical, medical, nutritional, cosmetic or health applications.
    Type: Grant
    Filed: November 4, 2011
    Date of Patent: July 22, 2014
    Assignee: Biova, L.L.C.
    Inventors: Ronald E. Strohbehn, Jesse I. Figgins
  • Patent number: 8778429
    Abstract: An apparatus and method is shown for preparing liquid egg products, for example pure egg whites, whole eggs and egg products either alone or mixed with spices, vegetables or other ingredients, in a microwave oven. The container for preparing the liquid egg products is relatively inexpensive and disposable. In another embodiment of the present invention, a method is provided for preparing liquid egg products in a disposable, microwavable container in which the liquid egg product expands while cooking and partially removes the lid of the container to create a delicious meal of properly cooked, fresh egg product, that are ready for consumption.
    Type: Grant
    Filed: December 14, 2011
    Date of Patent: July 15, 2014
    Assignee: Eggology, Inc.
    Inventor: Brad M. Halpern
  • Patent number: 8753698
    Abstract: The present invention provides novel protein hydrolysates with anti-hypertensive properties, as well as food products and food supplements comprising these.
    Type: Grant
    Filed: July 22, 2005
    Date of Patent: June 17, 2014
    Assignee: Globus Egg Sciences B.V.
    Inventors: Aart Van Amerongen, Maria Josepha Catharina Beelen-Thomissen, Arie Van der Bent, Jan Hendrik Buikema, Wiekert Hendrikus Van Gilst, Maria Henrieette Johanna Loonen, Karin Beatrice Merck, Jos Nelissen, Wilhelmus Johannes Gertrudes Thielen, Klaas Arnoud Togtema
  • Publication number: 20140154395
    Abstract: The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described.
    Type: Application
    Filed: June 10, 2013
    Publication date: June 5, 2014
    Inventor: Ray M. ALDEN
  • Publication number: 20140106051
    Abstract: The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.
    Type: Application
    Filed: October 17, 2013
    Publication date: April 17, 2014
    Inventors: Philippe Lefevre, Jose Lis, Damien Passe, Samuel Patinier, Marilyne Guillemant, Dan Dueppen, John Piechocki, Leslie Norris
  • Publication number: 20140099414
    Abstract: Ready to eat cold egg tarts, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of eggs are able to be included in consumer's diets.
    Type: Application
    Filed: June 27, 2013
    Publication date: April 10, 2014
    Inventor: Alice Chang
  • Publication number: 20140072692
    Abstract: There is provided a garlic egg yolk composition in which the acrid taste and odor peculiar to garlic are suppressed even without using a special production device, chemicals, chemical additives and the like. A garlic egg yolk composition comprising a resveratrol-containing plant extract and garlic and egg yolk. The smell derived from garlic is suppressed due to the effect of a resveratrol-containing plant extract, but the nutritive values of garlic and egg yolk, and a resveratrol-containing plant extract are not lost. The resveratrol-containing plant extract is preferably at least one selected from grape extract, melinjo extract and Polygonum cuspidatum extract.
    Type: Application
    Filed: October 30, 2012
    Publication date: March 13, 2014
    Inventor: Ichiro Yamada
  • Publication number: 20140065285
    Abstract: The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described.
    Type: Application
    Filed: September 4, 2012
    Publication date: March 6, 2014
    Inventor: Ray M. Alden
  • Publication number: 20130330455
    Abstract: A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum.
    Type: Application
    Filed: February 12, 2013
    Publication date: December 12, 2013
    Applicant: Deutsches Institut fuer Lebensmitteltechnik e.V.
    Inventors: Waldemar Buxmann, Volker Heinz, Stefan Toepft
  • Patent number: 8586115
    Abstract: Disclosed are antimicrobial compositions for treating poultry and meat to substantially eliminate bacteria and microorganism harmful to human. The compositions include various combinations of an aliphatic heteroaryl salt, an aliphatic benzylalkyl ammonium salt, a dialiphatic dialkyl ammonium salt, a tetraalkyl ammonium salt and/or trichloromelamine.
    Type: Grant
    Filed: November 15, 2011
    Date of Patent: November 19, 2013
    Assignee: Byocoat Enterprises, Inc.
    Inventors: Steve R. Burwell, Fredrick Busch
  • Patent number: 8569667
    Abstract: An in-shell egg pasteurization installation includes a temperature raising stage having a microwave cavity or microwave cavity portion into which microwaves can be radiated and a pasteurization stage having a microwave cavity or microwave cavity portion into which microwaves can be radiated. The installation is configured so as to provide radiant or conductive heat to an in-shell egg located in the temperature raising stage and to an in-shell egg located in the pasteurization stage, and to provide relative displacement between an in-shell egg and the microwave cavities or microwave cavity portions.
    Type: Grant
    Filed: September 21, 2011
    Date of Patent: October 29, 2013
    Assignee: CSIR
    Inventors: Corinda Erasmus, Mathys Johannes Rossouw
  • Patent number: 8545916
    Abstract: A method for separating a yolk from albumen of an egg including the steps of assembling the yolk and albumen in a bowl, providing a container that encloses a chamber and has an orifice sized to receive therein the yolk, arranging the orifice to communicate in flow series with the chamber to deliver the yolk thereto, positioning the yolk in the orifice by spatial movement between the orifice and the yolk from the bowl when the container is in a squeezed condition thereof, stripping the yolk of the albumen so as to allow the albumen to return to the bowl while the yolk enters the chamber when the container has moved to a released condition thereof, and changing between the released condition and the squeezed condition is accomplished by alternately squeezing or releasing the container to create or release the vacuum in the chamber.
    Type: Grant
    Filed: November 6, 2012
    Date of Patent: October 1, 2013
    Inventor: Sergio Maestoso
  • Publication number: 20130251851
    Abstract: An egg white hydrolysate having a reduced sulfur smell characteristic to egg white and a production method therefor are provided. An egg white hydrolysate having a low hydrogen sulfide content and a reduced sulfur smell can be obtained through a pretreatment step of denaturing egg white by thermally treating a diluted egg white solution under conditions of a pH of 9 to 12 and a temperature of 55° C. to 90° C., the diluted egg white solution having been prepared by diluting 1 part of liquid egg white with 0.4 to 3 parts of water, and a step of performing hydrolysis with a protease.
    Type: Application
    Filed: August 24, 2011
    Publication date: September 26, 2013
    Applicant: KEWPIE CORPORATION
    Inventors: Kohei Watabe, Taro Yamazaki
  • fD
    Publication number: 20130238118
    Abstract: The invention disclosed herein relates to methods and means for allocating, allotting, apportioning, dispensing, distributing, preparing, portioning, meting out and/or otherwise providing, controlling and/or regulating access to quantities of foods, beverages, and/or other substances. Various embodiments of the methods and means of the invention may be performed by and/or implemented in hardware, in software, by one or more entities, and/or by some combination of hardware, software and/or one or more entities.
    Type: Application
    Filed: January 30, 2013
    Publication date: September 12, 2013
    Inventor: Alfred M. Haas
  • Publication number: 20130236626
    Abstract: A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.
    Type: Application
    Filed: November 30, 2011
    Publication date: September 12, 2013
    Applicant: CARGILL, INCORPORATED
    Inventors: Ann Waylan Brackenridge, Thomas Richard Katen, Joseph L. Klemaszewski, Donald Andrew Moss
  • Publication number: 20130224367
    Abstract: Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material to be heated continuously by an internal heating system while moving the material in a tube comprising: (a) arranging the tube vertically or substantially vertically (a tilt of not greater than 15°) and heating/molding a mixture while feeding the mixture upward from a bottom in the tube and/or (b) heating/molding the mixture while rotating the tube around a rotation axis, the rotation axis being a center line in a length direction of the tube. The internal heating system is preferably microwave heating, Joule heating, or high-frequency heating.
    Type: Application
    Filed: November 1, 2011
    Publication date: August 29, 2013
    Applicant: NIPPON SUISAN KAISHA, LTD.
    Inventors: Bunji Yoshitomi, Tomonori Hashidate, Ken Mizuki
  • Publication number: 20130216687
    Abstract: A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present.
    Type: Application
    Filed: December 3, 2012
    Publication date: August 22, 2013
    Applicant: The Hillshire Brands Company
    Inventor: The Hillshire Brands Company
  • Patent number: 8475858
    Abstract: The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes.
    Type: Grant
    Filed: July 23, 2010
    Date of Patent: July 2, 2013
    Assignee: Michael Foods, Inc.
    Inventors: Alan E. Hairsine, Jason W. Mathews, Ted A. Kurpgeweit, Dale E. Weaver
  • Patent number: 8455030
    Abstract: A method for processing a package of eggs is disclosed which comprises adjusting a position of one or more of the eggs, after the eggs have been placed in the package, so that each of the eggs assumes a particular orientation within the package. In some embodiments, the method may also comprise marking information on a surface of one or more of the eggs after the position of the one or more of the eggs has been adjusted. Additionally, in some embodiments, the position of the one or more eggs may be adjusted using an egg orienter positioned above a conveyor of an egg packing station.
    Type: Grant
    Filed: January 20, 2010
    Date of Patent: June 4, 2013
    Assignee: TEN Media, LLC
    Inventors: Mitchell Barry Chait, Allan Irwin Brown, Marco Armand Hegyi, Greg Anderson
  • Publication number: 20130129863
    Abstract: The present invention relates to a lactic acid-fermented egg having reduced egg protein antigenicity and improved organoleptic quality through the addition of sodium citrate, heating treatment, and lactic acid bacteria fermentation, and more specifically, to a lactic acid-fermented egg having reduced egg protein antigenicity, which comprises a series of steps of adding to whole egg liquid a fixed amount of filtered water, sugar, and sodium citrate, heating treating and lactic acid-fermenting same, and a method for preparing same. The present invention reduces the antigenicity of ovomucoid and ovalbumin, which are allergy inducing factors existing inside an egg, has excellent solubility, and excellent organoleptic quality.
    Type: Application
    Filed: March 24, 2011
    Publication date: May 23, 2013
    Inventor: Ickjong Yoo
  • Publication number: 20130084366
    Abstract: An artificial shell for cooking includes, a top portion, having a fill opening therethrough, a bottom portion, and a fill opening cover. The top portion is removably attachable to the bottom portion and the top portion and bottom portion together define an inner storage chamber. Furthermore, the fill opening cover completely covers the fill opening.
    Type: Application
    Filed: November 27, 2012
    Publication date: April 4, 2013
    Applicant: EDISON NATION, LLC
    Inventor: Edison Nation, LLC
  • Patent number: 8409644
    Abstract: A microwavable, refrigerated scrambled egg composition. The composition includes a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry including pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.
    Type: Grant
    Filed: April 12, 2010
    Date of Patent: April 2, 2013
    Assignee: Cargill, Incorporated
    Inventors: Aaron K Martin, Robert Ralph Prochnow, Scott A. Woodward
  • Patent number: 8381639
    Abstract: An apparatus and method of treating eggs and other food products and a method and apparatus for releasing an egg and other food products from a food-retaining ring are provided. The apparatus includes one or more food-retaining rings suitable to be disposed on a treating surface; and a ring shaped release tool, the exterior perimeter of the release tool being adapted to fit closely to the inside perimeter of the ring. The method of treating eggs and other food products comprises: adding a food product to a volume defined by an interior of a ring disposed on a cooking surface; treating the food product to form a self-supporting mass; and inserting a complementary-shaped release member within the ring containing the self-supporting mass, the release member being adapted to fit closely to an inside perimeter of the ring.
    Type: Grant
    Filed: April 11, 2008
    Date of Patent: February 26, 2013
    Assignee: Restaurant Technology, Inc.
    Inventors: Henry T. Ewald, Paul G. Simmons
  • Publication number: 20130022731
    Abstract: Protein-based meal replacements and foods, methods of manufacturing the protein-based meal replacements and foods, and different forms of the protein-based meal replacements and foods are disclosed. Implementations of the invention include combinations of egg based materials and value-added ingredients processed to form desired end products. Examples of end products include, but are not limited to, snack chips, crisps, croutons, French fries, cookies, donuts, breads, taco shells, tortillas, cereal, coatings, and other types of fried, baked, puffed, and/or otherwise cooked products.
    Type: Application
    Filed: July 21, 2012
    Publication date: January 24, 2013
    Applicant: VIA SANA LLC
    Inventor: Sean Olson
  • Patent number: 8343563
    Abstract: Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter.
    Type: Grant
    Filed: January 21, 2011
    Date of Patent: January 1, 2013
    Assignee: Cargill, Incorporated
    Inventors: Brent Preppernau, Brian Thon
  • Publication number: 20120331575
    Abstract: The invention provides a non-human transgenic animal comprising a transgene encoding angiogenin and food products comprising or obtained from the non-human transgenic animal and uses thereof.
    Type: Application
    Filed: November 18, 2010
    Publication date: December 27, 2012
    Applicants: Agriculture Victoria Services PTY LTD, Murray Goulburn Co-Operative Co. Limited
    Inventors: Peter Hobman, Matthew McDonagh, Benjamin Cocks, Angus Tester
  • Publication number: 20120308487
    Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.
    Type: Application
    Filed: May 31, 2012
    Publication date: December 6, 2012
    Applicant: ICL Performance Products LP
    Inventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
  • Patent number: 8323714
    Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.
    Type: Grant
    Filed: March 1, 2011
    Date of Patent: December 4, 2012
    Inventors: Hae-Soo Kwak, Song-Hee Kim, Jung Jwa Ahn
  • Patent number: 8273394
    Abstract: A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.
    Type: Grant
    Filed: July 22, 2011
    Date of Patent: September 25, 2012
    Assignee: Q.P. Corporation
    Inventors: Takayuki Watanabe, Ryo Sasahara, Toshiharu Tanaka, Hideaki Kobayashi, Minori Kayanuma, Kayo Sugiura, Nanako Abe, Kazuyuki Inoue, Ryoji Tanaka
  • Patent number: 8268379
    Abstract: A method of forming a snack food product having partially scrambling eggs to obtain partially scrambled eggs having a curd size of about 1 to about 8 mm, mixing at least one food grade binder with the partially scrambled eggs, fully cooking the scrambled eggs, shaping the fully-cooked scrambled eggs, and battering the shaped scrambled eggs.
    Type: Grant
    Filed: July 26, 2006
    Date of Patent: September 18, 2012
    Assignee: Burnbrae Farms Limited
    Inventors: Margaret F. Hudson, Phillip Lee Wing
  • Patent number: 8263166
    Abstract: An in-shell-scrambled-egg is shown. The scrambled egg includes a natural poultry natural egg wherein the nested layers of the egg are scrambled and the shell of the egg is unbroken. In addition an in-shell egg scrambler is also shown and includes a rotation unit operatively connected to an egg retention portion designed adapted to rotate the egg retention portion such that an egg retained therein is scrambled without breaking the shell thereof. The egg rotation can be controlled by a controller and a sensor can recognize that the egg is scrambled.
    Type: Grant
    Filed: May 6, 2008
    Date of Patent: September 11, 2012
    Assignee: Eggnology Ltd.
    Inventor: Assaf Gurner
  • Patent number: 8257770
    Abstract: A food product formulation which includes dried hen egg albumen (white), wherein the level of said albumen in said formulation is based on the water absorption or water binding (gelling) capacity of said albumen.
    Type: Grant
    Filed: April 17, 2009
    Date of Patent: September 4, 2012
    Assignee: Southside Coldstores Pty Ltd
    Inventors: Stewart Macpherson, Ross Macpherson