US2999024A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of preparing cooked egg yolk and cooked egg yolk product
Assignee: Kraft Heinz Foods Co
•
Filing: 1957-12-12
•
Granted: 1961-09-05
•
Expires: 1977-12-12
Abstract
No abstract record available.
Inventors
- 👤 Robert H Stimpson
- 👤 Imri J Hutchings
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 17:53
CPC Classifications
A; A23; A23L; A23L15/00; A23V; A23V2002/00
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
148 words
THE METHOD OF PREPARING AN EDIBLE FOOD PRODUCT FROM A MIXTURE COMPRISING EGG YOLKS AND WATER, WHICH METHOD COMPRISES MIXING THE EGG YOLK AND WATER BEFORE HEATING TO PRODUCE A SLURRY, FORCING THE MIXTURE AT A PREDETERMINED RATE INTO AN ATMOSPHERE OF STEAM MOVING AT HIGH VELOCITY THROUGH A CLOSED ENVIRONMENT TO A RESTRICTED DISCHARGE ORIFICE TO DIVIDE THE SLURRY INTO A DISPERSION OF FINE PARTICLES WHILE COOKING THE EGG MATERIAL IN THE SURROUNGING ATMOSPHERE OF STEAM, MAINTAINING THE STEAM IN SAID ENVIROMENT AT A TEMPERATURE BETWEEN 283* F. AND 292*F. AND THEREBY COMPLETELY COAGULATING THE PROTEIN OF THE EGG AND CONVERTING IT TO A LIQUID, STRAINING AND MILLING THE COOKED PRODUCT AT A TEMPERATURE BELOW THE TREMPERATURE IN SAID ENVIRONMENT BUT ABOVE 175*F. DEAERATING THE PRODUCT TO A TEMPERATURE OF ABOUT 175*F., CHARGING THE PRODUCT INTO CONTAINERS, SEALING THE CONTAINERS, AND STERILIZING THE PRODUCT WITHIN THE CONTAINERS.
Claim 2
Independent Claim
148 words
THE METHOD OF PREPARING AN EDIBLE FOOD PRODUCT FROM A MIXTURE COMPRISING EGG YOLKS AND WATER, WHICH METHOD COMPRISES MIXING THE EGG YOLK AND WATER BEFORE HEATING TO PRODUCE A SLURRY, FORCING THE MIXTURE AT A PREDETERMINED RATE INTO AN ATMOSPHERE OF STEAM MOVING AT HIGH VELOCITY THROUGH A CLOSED ENVIRONMENT TO A RESTRICTED DISCHARGE ORIFICE TO DIVIDE THE SLURRY INTO A DISPERSION OF FINE PARTICLES WHILE COOKING THE EGG MATERIAL IN THE SURROUNGING ATMOSPHERE OF STEAM, MAINTAINING THE STEAM IN SAID ENVIROMENT AT A TEMPERATURE BETWEEN 283* F. AND 292*F. AND THEREBY COMPLETELY COAGULATING THE PROTEIN OF THE EGG AND CONVERTING IT TO A LIQUID, STRAINING AND MILLING THE COOKED PRODUCT AT A TEMPERATURE BELOW THE TREMPERATURE IN SAID ENVIRONMENT BUT ABOVE 175*F. DEAERATING THE PRODUCT TO A TEMPERATURE OF ABOUT 175*F., CHARGING THE PRODUCT INTO CONTAINERS, SEALING THE CONTAINERS, AND STERILIZING THE PRODUCT WITHIN THE CONTAINERS.
References Cited (Backward Citations)
US2545308A
Cited
US2766126A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1964-09-04 | 1965-03-06 | 1965-09-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1968-09-04 | 1969-03-06 | 1969-09-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1972-09-04 | 1973-03-06 | 1973-09-05 | $7700.00 | Window Closed / Lapsed |