Tyson Foods has filed a patent for a process to produce egg products. The process involves providing a raw egg mixture, mixing it, and then lowering the temperature to a semi-solid state. The semi-solid mixture is then continuously formed into shaped and portioned egg products while maintaining the temperature. GlobalData’s report on Tyson Foods gives a 360-degree view of the company including its patenting strategy. Buy the report here.
Smarter leaders trust GlobalData
According to GlobalData’s company profile on Tyson Foods, pick and place robots was a key innovation area identified from patents. Tyson Foods's grant share as of June 2023 was 1%. Grant share is based on the ratio of number of grants to total number of patents.
Process for producing shaped and portioned semi-solid raw egg products
A recently filed patent (Publication Number: US20230147774A1) describes a process for producing egg products. The process involves several steps, including providing a raw egg mixture, mixing the mixture, and lowering its temperature to a semi-solid state. The semi-solid raw egg mixture is then continuously formed into shaped and portioned semi-solid raw egg products.
The process can be carried out on a continuous basis, ensuring efficient production. The raw egg mixture used in the process is in liquid form and primarily consists of chicken egg components. Additionally, the raw egg mixture may include other components such as food items (beef, chicken, pork, cheese, vegetables, etc.), functional ingredients (salt, food starch, binders, etc.), and flavoring ingredients (seasonings, sugar, edible oils, etc.).
The temperature of the raw egg mixture is lowered to a level that achieves a semi-solid state by injecting a gas into the mixture, such as carbon dioxide or nitrogen. Residual gas can be removed from the mixture by applying a vacuum. The temperature of the semi-solid raw egg mixture is maintained in the range of about 16°F to about 30°F.
After forming the shaped and portioned raw egg products, they can be frozen while maintaining their semi-solid state. The frozen products are then packaged. Alternatively, the shaped and portioned raw egg products can be cooked after forming them.
Another embodiment of the process involves continuously producing raw egg products with additional components. The raw egg mixture includes egg components as well as food items, functional ingredients, and flavoring ingredients. The temperature of the raw egg mixture is lowered to a semi-solid state and continuously formed into shaped and portioned semi-solid raw egg products. The temperature range for lowering and maintaining the semi-solid state is about 20°F to about 28°F. The entire process is carried out on a continuous basis, and the shaped and portioned raw egg products are continuously frozen and packaged while maintaining their semi-solid state.
Overall, this patent describes a detailed process for efficiently producing egg products with various components. The continuous nature of the process allows for high-volume production, and the temperature control ensures the desired semi-solid state of the products.
To know more about GlobalData’s detailed insights on Tyson Foods, buy the report here.
Data Insights
From
The gold standard of business intelligence.
Blending expert knowledge with cutting-edge technology, GlobalData’s unrivalled proprietary data will enable you to decode what’s happening in your market. You can make better informed decisions and gain a future-proof advantage over your competitors.
GlobalData, the leading provider of industry intelligence, provided the underlying data, research, and analysis used to produce this article.
GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
