Comminuted Patents (Class 426/646)
  • Patent number: 9949494
    Abstract: A method for separating fat from lean. The method includes grinding chilled beef comprising fat and lean into a size resulting in particles that comprise predominantly fat and particles that comprise predominantly lean; combining the particles with a fluid to produce a mixture, wherein the fluid comprises water; and centrifuging the mixture to separate the fluid, and the particles comprising predominantly lean from the mixture.
    Type: Grant
    Filed: June 11, 2012
    Date of Patent: April 24, 2018
    Inventor: Anthony J. M. Garwood
  • Patent number: 9687013
    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: April 28, 2014
    Date of Patent: June 27, 2017
    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: 9532946
    Abstract: A process for the manufacture of semi-plastic pharmaceutical unit doses using a rotary moulding machine and semi-plastic pharmaceutical dosage units obtained by this process.
    Type: Grant
    Filed: November 18, 2013
    Date of Patent: January 3, 2017
    Assignee: Intervet Inc.
    Inventors: Dominique Kluger, Carsten Schmidt, Albin Hauler, David Schroeckenfuchs, Niki Waldron
  • Patent number: 9445618
    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: Grant
    Filed: April 17, 2006
    Date of Patent: September 20, 2016
    Assignee: Freezing Machines, Inc.
    Inventors: Eldon Roth, Michael N. Rucks, Ryan A. Dial
  • Patent number: 9232814
    Abstract: The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.
    Type: Grant
    Filed: June 29, 2012
    Date of Patent: January 12, 2016
    Assignee: Nestec SA
    Inventor: Kevin J. Cully
  • Patent number: 9226516
    Abstract: A pet chew includes an outer layer; and an inner layer, the outer and inner layers being laminated and rolled into a cylindrical shape having knots at both ends, the outer layer including at least one of potato and sweet potato.
    Type: Grant
    Filed: November 26, 2014
    Date of Patent: January 5, 2016
    Assignee: WENZHOU YUXIANG PET PRODUCT CO., LTD.
    Inventors: Zuxi Chen, Zuhua Chen, Xiang Chen
  • Patent number: 9161555
    Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
    Type: Grant
    Filed: December 12, 2011
    Date of Patent: October 20, 2015
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding
  • Patent number: 9108868
    Abstract: Methods and systems for treating water for potable use or consumption are described. In an embodiment, a method for treating water for potable may include adding an effective amount of a magnesium compound to supply water to be treated. The method may also include adding an effective amount of a flocculation aiding metal salt to the supply water. The method may further include removing one or more contaminants from the supply water to provide treated water. Other methods and systems are described.
    Type: Grant
    Filed: July 25, 2014
    Date of Patent: August 18, 2015
    Assignee: Premier Magnesia, LLC
    Inventors: Matthew P. Madolora, J. Peter Ahl
  • Publication number: 20150132439
    Abstract: The invention relates to a pet food, in particular to a novel branded pet food. The pet food is prepared by the following steps: finishing a fresh meat raw material; chopping the finished meat raw material into meat paste; uniformly mixing all ingredients and the meat paste raw material in sequence to serve as an initial material; forming the initial material manually or with a forming machine; steaming in a boiled water state; cooling and then coating in prepared feed liquor; drying until the moisture content is 22+/?2 percent; branding on the upper surfaces or on the upper and lower surfaces; cutting into products of a certain shape to obtain the novel branded pet food.
    Type: Application
    Filed: April 9, 2014
    Publication date: May 14, 2015
    Inventor: Hua QIN
  • Publication number: 20150132433
    Abstract: Methods for producing insect product are provided that include wet-grinding at least one whole insect into an insect slurry and drying the insect slurry to form a dried insect product comprising solid insect matter particles. Methods for producing a chitin product are also provided that include wet-grinding at least one whole insect into an insect slurry and removing chitin from at least a portion of the insect slurry. Insect products are also provided that include a composition derived from at least one whole insect and has solid insect matter particles, in which the composition has a peroxide value of about 30 meq/kg of fat or less and about 90% of the solid insect matter particles, by volume, has a particle size of about 1000 ?m or less.
    Type: Application
    Filed: November 11, 2014
    Publication date: May 14, 2015
    Inventor: Aaron T. Dossey
  • Patent number: 9028239
    Abstract: The present invention relates to an mass distribution device for supplying a mass of foodstuff starting material to one or more cavities of a mold drum for molding products from the mass, comprising a base member which extends partially around the outer cylindrical circumference of the drum and which has an introduction area through which the mass is the fed to the cavities. The invention further relates to a molding device and to a process for operating the inventive mass distribution device.
    Type: Grant
    Filed: May 5, 2014
    Date of Patent: May 12, 2015
    Assignee: GEA Food Solutions Bakel B.V.
    Inventor: Hendrikus Petrus Gerardus Van Gerwen
  • Publication number: 20150110945
    Abstract: The present invention relates to an emulsifier for use in a salt reduced meat product, a method of using said emulsifier for emulsifying a salt reduced meat product and an emulsified, salt reduced meat product. The emulsifier is selected from salts of fatty acids containing C12-C22, which meat product comprises less than 1.8% w/w NaCl.
    Type: Application
    Filed: April 25, 2013
    Publication date: April 23, 2015
    Applicant: DuPont Nutrition Biosciences ApS
    Inventor: Jesper Kampp
  • Patent number: 8940354
    Abstract: An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the solution is clear, it is allowed to cool and set as a gel. The resulting oleogel is homogeneous, elastic, substantially anhydrous, and has a gelation temperature below 100° C. It can be used as a fat substitute in foods. Also provided are methods of making the oleogel, and food compositions containing the oleogel.
    Type: Grant
    Filed: June 11, 2010
    Date of Patent: January 27, 2015
    Assignee: Mars, Incorporated
    Inventor: Alejandro Gregorio Marangoni
  • Publication number: 20150017315
    Abstract: Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes.
    Type: Application
    Filed: January 15, 2014
    Publication date: January 15, 2015
    Applicant: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill
  • Publication number: 20150017285
    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: September 26, 2014
    Publication date: January 15, 2015
    Inventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
  • Publication number: 20150010690
    Abstract: The present invention relates to oil-containing meat-based products, preferably products made of finely or/and coarsely comminuted meat or minced meat, which exhibit exceptional stability. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products, comprising a simultaneous addition of oil and aqueous medium to a meat preparation, preferably in a multi-step mode. The invention further relates to meat-based products, obtainable by that process.
    Type: Application
    Filed: February 8, 2013
    Publication date: January 8, 2015
    Inventors: Emmanouil Domazakis, Konstantinos Domazakis
  • Patent number: 8911809
    Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.
    Type: Grant
    Filed: April 20, 2012
    Date of Patent: December 16, 2014
    Assignee: SafeFresh Technologies, LLC
    Inventor: Anthony J. M. Garwood
  • Publication number: 20140356507
    Abstract: Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.
    Type: Application
    Filed: November 2, 2012
    Publication date: December 4, 2014
    Applicant: HAMPTON CREEK FOODS
    Inventors: Joshua Tetrick, Johannes Jendrikus Antonius Boot, Christopher Michael Jones, Megan Alexander Clements, Morgan Ann Oliveira, Lorenzo Albanello
  • Publication number: 20140302206
    Abstract: The present invention provides novel and improved processes designed for dehydrating natural products and creating a liquid infused with the dehydrated natural products. The process comprises the steps of selecting a natural product out of which to create the infusion. Once selected the natural product is then dehydrated to a moisture content of 10-25%. Following the dehydration step, the natural product is placed in a microwave vacuum device for additional dehydration under negative pressure and elevated temperature between 120-220 degrees Fahrenheit. Following the microwave vacuum step, the natural product is rapidly cooled to between 36-60 degrees Fahrenheit. The cooled natural product is then granulated or ground to improve its suitability for infusion. To make the infusion, the ground or granulated natural product is exposed to a liquid.
    Type: Application
    Filed: April 9, 2013
    Publication date: October 9, 2014
    Inventor: Timothy M. Niemiec
  • Publication number: 20140295051
    Abstract: An arthropod based nutritional supplement may comprise one species within the arthropod phylum or two or more species within the arthropoda phylum combined together. These arthropods are powderized and its nutritional profile analyzed. Based on the nutritional profile of the powderized arthropods, additional powderized arthropoda or additional nutritional components may be added in order to develop a nutritional profile that can satisfy a particular need for a body builder, a man, a woman or provide generic meal replacement.
    Type: Application
    Filed: April 10, 2014
    Publication date: October 2, 2014
    Applicant: BUGMUSCLE, LLC
    Inventors: Dianne Lee Guilfoyle, Cameron David Noerr
  • Publication number: 20140272092
    Abstract: This document provides devices and methods for processing elongate generally cylindrical food products. For example, this document provides devices and methods for longitudinally cutting sausages, and the sausage designs as cut thereby.
    Type: Application
    Filed: September 19, 2013
    Publication date: September 18, 2014
    Inventor: Edward W. Hortelius
  • Publication number: 20140255588
    Abstract: The invention relates to a method for producing reduced-fat foods such as meat products and sausage products, in particular raw, cooked, or boiled sausages, on the basis of a sausage meat made from a ground amount of meat, optionally a water addition, and the addition of salt, spices, auxiliary substances, and additives. According to the invention, animal tissue, in particular lean meat, treated with high pressure and/or skin treated with high pressure is fed to the mixture cut to produce the sausage meat as an at least partial fat substitute, whereby the protein content of the mixture is increased and the structure of the product is appealing and not similar to reduced-fat products.
    Type: Application
    Filed: September 28, 2012
    Publication date: September 11, 2014
    Applicant: DIL German Institute of Food Technologies
    Inventors: Fritz Kortschack, Volker Heinz, Bajo Bajovic
  • Publication number: 20140255553
    Abstract: An edible pet chew has a member of meat based material. As a first aspect of present invention, the edible pet chew has a chewy sheet of meat based material. As another aspect, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. As another aspect, the edible pet chew has a THREE-DIMENSIONAL-SHAPE meat based material member and additionally an edible material member wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a THREE-DIMENSIONAL-SHAPE meat based material member wrapped therein. Other aspects of present invention provide a method for making the edible pet chew with the essential member of meat based material chewy sheet member or THREE-DIMENSIONAL-SHAPE member.
    Type: Application
    Filed: May 28, 2014
    Publication date: September 11, 2014
    Applicant: Shanghai Sunlight Electronic Weighting Apparatus Co., Ltd.
    Inventor: Guangqiang Xu
  • Publication number: 20140227404
    Abstract: This invention pertains to dental bones made from one, or several of, fresh or dried: beef skin, pork skin, lamb skin, poultry skin, rabbit skin, or fish skin as raw material; washing said raw material; turning said raw materials into skin paste; turning said skin paste into gelatin; adding additional ingredients to said gelatin; mixing said additional ingredients in said gelatin; cooling said mixed gelatin; cutting said mixed gelatin; drying said cut gelatin; and injecting said dried cut gelatin into a mold. The finished product has a longer expiration date, tastes better, and is healthier for pets.
    Type: Application
    Filed: March 20, 2014
    Publication date: August 14, 2014
    Applicant: VITAL SOURCE GROUP LLC
    Inventor: Hong-Li Gao
  • Publication number: 20140186501
    Abstract: A method for coating a food product comprises placing a food product including fat and moisture in a vacuum mixer, applying low temperature heat to the food product to create a heated food product, the low temperature heat being below a melting point of the fat in the food product, applying vacuum to the heated food product, adding a first flavoring to the vacuum mixer, and applying vacuum to the heated food product and the first flavoring to create a first coated food product.
    Type: Application
    Filed: March 14, 2013
    Publication date: July 3, 2014
    Applicant: HORMEL FOODS CORPORATION
    Inventors: Nathan R. Smit, Brian K. Quandt, Steven C. Wobschall, William R. Dion, Tony S. Muller
  • Publication number: 20140170297
    Abstract: The method disclosed herein comprises creation of an enzymatic digest medium containing feathers which may be rendered with a meat material to form a product, or may be dried after digestion has reached a desired level and then mixed with a rendered material. The composition disclosed herein comprises a product which, whether used as animal feed or as an additive or flavor to animal feed, provides a product having at least one of an improved amino acid profile, improved digestibility and more desirable levels of protein, lysine, and ash compared to the same amount of a carrier 22 meat with which it is mixed.
    Type: Application
    Filed: December 14, 2012
    Publication date: June 19, 2014
    Inventors: Don Scott Darling, Jonathan Scott Darling, Greg Drollinger, Scott Clawson
  • Patent number: 8741367
    Abstract: The present invention is related to a food product-forming apparatus, with a movable form-body, in which the food product is formed, and a knock out cup, which executes a knock-out-movement, that removes the food product from the form-body, whereas the knock out cup comprises an at least partially permeable bottom, through which a fluid-medium can be ejected and whereas, during the knock-out movement, a fluid-medium cushion is created, at least temporarily beneath the permeable bottom. The present invention furthermore comprises a process for the production of food products.
    Type: Grant
    Filed: June 29, 2009
    Date of Patent: June 3, 2014
    Assignee: CFS Bakel B.V.
    Inventors: Hendrikus Petrus Gerardus Van Gerwen, Jacobus Johannes Maria Van Der Laak
  • Publication number: 20140134319
    Abstract: The present invention relates to a processed meat product (sausage and ham) having no added phosphate, which is a harmful ingredient to humans and is used in processes for producing processed meat products, and to a method for producing same. According to the present invention, the pH of ground raw meat is raised to increase the water retention thereof, and a basic pH control agent, alone or combined with a hydrocolloid, is used as a substituting means for phosphate in order to improve syneresis and texture. According to the present invention, a processed meat product having added phosphate may be provided having improved quality without including phosphate.
    Type: Application
    Filed: July 31, 2012
    Publication date: May 15, 2014
    Applicant: SAMSUNG FINE CHEMICALS CO., LTD
    Inventors: Kwang Nam Ko, Eun Jung Lee, Hyon Ho Baek, Min Gyu Song, Jyung Hee Jeon, Yu Ri Jung, Kyung Hee Cho, Eun Ji Lim
  • Patent number: 8709520
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat, such as chicken, and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, with other ingredients, such as an alginate gum, to form a dough. The wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Grant
    Filed: October 16, 2012
    Date of Patent: April 29, 2014
    Assignee: Big Heart Pet Brands
    Inventors: Robert J. Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
  • Patent number: 8679560
    Abstract: Apparatus, systems and methods are disclosed to manufacture a plurality of edible pieces in a continuous process where each piece is generally different in thickness, shape, size and/or texture from another piece, so as to create, in the aggregate product distribution, pieces of randomly varying thickness, size, shape and/or texture.
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: March 25, 2014
    Assignee: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill
  • Publication number: 20140030387
    Abstract: The invention relates to an animal protein concentrate, fit for the human consumption, elaborated on basis of a fish protein. More specifically, this invention relates with micro-particle matrix or multicore of fish protein and gelatin, optionally coated, fit for the elaboration of processed food for human consumption.
    Type: Application
    Filed: July 23, 2013
    Publication date: January 30, 2014
    Inventors: Cristian Cifuentes Larios, Simón Salosny Hübner
  • Publication number: 20140010940
    Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.
    Type: Application
    Filed: June 24, 2013
    Publication date: January 9, 2014
    Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall
  • Publication number: 20130302474
    Abstract: A meat product taken from one or more animals includes a first wrapper of an extendable animal organ. The meat product further includes at least a first organ meat and a second organ meat. The first wrapper substantially surrounds the first and the second organ meats.
    Type: Application
    Filed: May 8, 2012
    Publication date: November 14, 2013
    Inventor: Oscar GARZA
  • Publication number: 20130295270
    Abstract: Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes.
    Type: Application
    Filed: July 10, 2013
    Publication date: November 7, 2013
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill
  • Patent number: 8535745
    Abstract: Apparatus, systems and methods are disclosed for manufacturing slices of sausages that appear to have been cut from a conventional round sausage log at an angle.
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: September 17, 2013
    Assignee: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill, Mark P. Donatucci, Franjo Baltorinic
  • Publication number: 20130236603
    Abstract: A method for preparing cooked particulate meat products using a starter culture, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixed with dry cure which includes a starter culture to form a raw meat mixture, cooled, and stored long enough to allow for partial fermentation. The raw meat mixture is then ground and diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.
    Type: Application
    Filed: April 19, 2013
    Publication date: September 12, 2013
    Applicant: PATRICK CUDAHY, INC.
    Inventors: Jon Allan Falk, Mien-Sen Chu, Joshua Mathew Hirschuber, Susan Harrits
  • Patent number: 8529976
    Abstract: The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.
    Type: Grant
    Filed: May 16, 2007
    Date of Patent: September 10, 2013
    Assignee: Solae, LLC
    Inventors: Matthew K. McMindes, Eduardo Godinez, Izumi Mueller, Mac W. Orcutt, Patricia A. Altemueller
  • Publication number: 20130224368
    Abstract: The present invention provides a food article and methods and systems of making the same.
    Type: Application
    Filed: April 12, 2013
    Publication date: August 29, 2013
    Inventor: Xianmin GUAN
  • Publication number: 20130216689
    Abstract: The invention relates to a method of producing a foamed meat product, comprising the steps of: feeding a pumpable raw material containing comminuted meat or fish and strand-like connective tissue components to a dispersing apparatus with a chamber with a cylindrical rotor arranged therein, which is provided, on its circumference, with a number of cavities to create cavitation, feeding a gas to the dispersing apparatus and operating the dispersing apparatus while creating cavitation and dispersing the gas supplied, in the process of which the sinews or ligaments are passed through the chamber, and creating a foamed meat or fish product containing strand-like connective tissue components, which can be sterilised.
    Type: Application
    Filed: June 15, 2011
    Publication date: August 22, 2013
    Applicant: MARS INCORPORATED
    Inventor: Johannes Schlebusch
  • Patent number: 8507026
    Abstract: Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes.
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: August 13, 2013
    Assignee: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill
  • Publication number: 20130156895
    Abstract: A method for preparing a ground meat product and a kit therefor is described and which includes the steps of providing and preparing an uncooked ground meat product; depositing the uncooked ground meat product in the internal cavity of a food product forming container; providing a rolling pin, engaging the rolling pin with the food product forming container so as to provide a densely packed ground meat layer having a given height dimension; removing the resulting uncooked ground meat layer from the internal cavity, and cooking the prepared, uncooked ground meat layer in a cooking appliance.
    Type: Application
    Filed: December 14, 2011
    Publication date: June 20, 2013
    Inventor: Donald J. Malisani
  • Publication number: 20130142913
    Abstract: A food product having a pre-cooked loose meat filling along with a seasoning mix is provided in an edible casing. The edible casing is filled with the pre-cooked loose meat filling and the seasoning mix to produce a filled casing that is subsequently cooked to produce a meat link. The food product also may have a raw meat batter that is combined with the pre-cooked loose meat filling and filled into the edible casing along with the pre-cooked loose meat filling prior to subsequent cooking of the meat link. The pre-cooked loose meat filling may include discrete, not fully ground meat material including meat finely chopped, diced, chunks, shred, and splinters of meat. Alternatively, the pre-cooked loose meat filling may include cooked ground meat, though the pre-cooked loose meat filling will still have individual pieces larger than an emulsified product.
    Type: Application
    Filed: December 6, 2011
    Publication date: June 6, 2013
    Inventors: Kyle B. Swigart, Li An, Randy Glynn
  • Publication number: 20130122181
    Abstract: The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectants plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.
    Type: Application
    Filed: January 8, 2013
    Publication date: May 16, 2013
    Applicant: Nestec SA
    Inventors: Richard B. Uhrhan, David W. Kuehnle
  • Publication number: 20130071528
    Abstract: A raw bone product including ground raw bone compressed into a mass, wherein the ground raw bone has been subjected to a hydrostatic pressure of at least 4000 atm for a predetermined amount of time, and wherein the mass is maintained at a temperature of at most 40° F.
    Type: Application
    Filed: August 20, 2012
    Publication date: March 21, 2013
    Inventor: William M. Sherk, JR.
  • Publication number: 20130064962
    Abstract: A food product having aligned fibers.
    Type: Application
    Filed: September 12, 2012
    Publication date: March 14, 2013
    Inventor: James B. Wolff
  • Publication number: 20130064961
    Abstract: A food product having aligned fibers.
    Type: Application
    Filed: December 27, 2011
    Publication date: March 14, 2013
    Inventor: James B. Wolff
  • Publication number: 20120315365
    Abstract: The present invention relates to compositions and methods for producing a meat composition with a quantity of long chain fatty acids. Specifically, the meat composition comprises a quantity of stearidonic acid enriched soybean ingredient that imparts improved nutritional quality with a quantity of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical meat compositions.
    Type: Application
    Filed: December 17, 2010
    Publication date: December 13, 2012
    Applicant: Solae, LLC
    Inventors: Seok Lee, Candice Lucak, Mac W. Orcutt
  • Publication number: 20120294982
    Abstract: The present invention relates in particular to a raw material for producing minced meat, to a method for producing food items therefrom, to the food items thus obtained and to the use thereof.
    Type: Application
    Filed: October 20, 2010
    Publication date: November 22, 2012
    Inventor: Andreas Nuske
  • Publication number: 20120295005
    Abstract: An apparatus and method of applying dry ingredients to a meat includes a stuffing horn with separate flow channels. An outer elongated flow channel is configured to have tubular casings disposed therearound. An inner elongated flow channel is disposed within the outer elongated flow channel. A first inlet is configured to introduce a meat stream into the inner elongated flow channel. A second inlet, connected to the inner elongated flow channel, is configured to introduce dry ingredients into the conduit between the outer and inner elongated flow channels. At the end of the stuffing horn, the inner and outer elongated flow channels are configured to create a void space around the meat stream where the dry ingredients are deposited onto an outside surface of the meat stream prior to the meat stream being deposited into a tubular casing.
    Type: Application
    Filed: May 10, 2012
    Publication date: November 22, 2012
    Inventors: Thomas W. Kleckner, Amber Lynne Engelke
  • Patent number: 8309157
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Grant
    Filed: September 27, 2007
    Date of Patent: November 13, 2012
    Assignee: Del Monte Corporation
    Inventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine