Prem Chand Singh

US Patent:

7476407, Jan 13, 2009

Filed:

Dec 20, 2006

Appl. No.:

11/642345

Inventors:

Prem S. Singh - Glen Ellyn IL, US
James Costelloe - Naperville IL, US
Thomas Henry - McHenry IL, US

Assignee:

ConAgra Foods RDM, Inc. - Omaha NE

International Classification:

A23L 1/32
A23L 1/314
A23L 1/317

US Classification:

426614, 426641, 426646

Abstract:

The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.

US Patent:

7476409, Jan 13, 2009

Filed:

Dec 20, 2006

Appl. No.:

11/642145

Inventors:

Prem S. Singh - Glen Ellyn IL, US
James Costelloe - Naperville IL, US
Thomas Henry - McHenry IL, US

Assignee:

ConAgra Foods RDM, Inc. - Omaha NE

International Classification:

A23L 1/314
A23L 1/317

US Classification:

426646

Abstract:

The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.

US Patent:

7476410, Jan 13, 2009

Filed:

Dec 20, 2006

Appl. No.:

11/642164

Inventors:

Prem S. Singh - Glen Ellyn IL, US
James Costelloe - Naperville IL, US
Thomas Henry - McHenry IL, US

Assignee:

ConAgra Foods RDM, Inc. - Omaha NE

International Classification:

A23L 1/314
A23L 1/317

US Classification:

426646

Abstract:

The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition.

US Patent:

20040152028, Aug 5, 2004

Filed:

Feb 5, 2003

Appl. No.:

10/358599

Inventors:

Prem Singh - Schaumburg IL, US
Matthew Fayerman - Loves Park IL, US

International Classification:

F23D014/12

US Classification:

431/328000, 431/326000, 126/09200B

Abstract:

A heating apparatus including a housing having a radiant energy output side and an oppositely disposed burner side. The radiant energy output side includes at least one re-radiating surface. Disposed within the housing proximate the burner side and having a burner outlet facing the radiant energy output side is a burner. At least one concave reflector is disposed around the burner and is oriented to reflect heat from said burner toward said radiant energy output side of said housing.

US Patent:

20080003335, Jan 3, 2008

Filed:

Jun 12, 2007

Appl. No.:

11/811904

Inventors:

Prem Singh - Glen Ellyn IL, US
Albert Bolles - Lake Forest IL, US
Robert Hill - Omaha NE, US
James Costelloe - Naperville IL, US
Thomas Henry - McHenry IL, US

International Classification:

A23B 5/00
A23B 5/02
A23B 5/025
A23B 5/035
B05B 3/14

US Classification:

426299000, 426298000, 426300000, 426614000, 099483000, 099484000, 099486000, 099516000

Abstract:

A reduced egg product produced by supercritical fluid extraction comprising egg yolk from a whole egg that has a portion of undesired components, such as cholesterol and triglycerides (including saturated fats), selectively removed from the natural egg yolk while the beneficial components, such as phosphotipids, are selectively retained and while the consumer-desired flavor, texture, and/or functionality of the egg yolk is retained. A method for producing the reduced egg product comprises at least one of separating, drying, and extracting and optionally reconstituting. The continuous drying method produces dried egg yolk with a honeycomb type structure or small particle with low densities allowing for effective extraction and reconstitution. Furthermore, the reconstituting method is efficient and the pasteurizing method is capable of pasteurizing triglyceride and fat reduced egg yolk and triglyceride and fat reduced whole egg.

US Patent:

20080311259, Dec 18, 2008

Filed:

Jun 15, 2007

Appl. No.:

11/818895

Inventors:

Prem S. Singh - Glen Ellyn IL, US
Frederick Cook - Omaha NE, US
James Costelloe - Naperville IL, US

International Classification:

A23L 3/34
A23L 3/015
B01J 19/00

US Classification:

426330, 426521, 99467

Abstract:

The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

US Patent:

20090074939, Mar 19, 2009

Filed:

Nov 21, 2008

Appl. No.:

12/275334

Inventors:

Prem S. Singh - Glen Ellyn IL, US
James Costelloe - Naperville IL, US
Thomas Henry - McHenry IL, US

Assignee:

ConAgra Foods RDM, Inc. - Omaha NE

International Classification:

A23L 1/314
A23L 1/31

US Classification:

426647, 426641

Abstract:

The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition.

US Patent:

20090285942, Nov 19, 2009

Filed:

Nov 21, 2008

Appl. No.:

12/275345

Inventors:

Prem S. Singh - Glen Ellyn IL, US
James Costelloe - Naperville IL, US
Thomas Henry - McHenry IL, US

Assignee:

ConAgra Foods RDM, Inc. - Omaha NE

International Classification:

A23L 1/314
A23L 1/317
A23L 1/315
A23B 4/048
A23B 4/18
A23B 4/10

US Classification:

426 92, 426250, 426646, 426644

Abstract:

The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.