US3009818A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process of preparing a dehydrated precooked egg product
Assignee: Individual
•
Filing: 1960-04-11
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Granted: 1961-11-21
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Expires: 1980-04-11
Abstract
No abstract record available.
Inventors
- 👤 Jokay Louis
- 👤 Richard I Meyer
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 09:22
CPC Classifications
A; A23; A23B; A23B5/00; A23B5/02; A23B5/03
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
144 words
PROCESS OF PREPARING A DEHYDRATED PRE-COOKED EGG PRODUCT, COMPRISING MIXING LIQUID WHOLE EGGS, WHICH HAVE BEEN STABILIZED BY REMOVAL OF GLUCOSE, WHICH A LESSER VOLUME OF WATER, THE VOLUME OF SAID LIQUID EGGS BEING NOT MORE THAN ABOUT THREE PARTS PER ONE PART OF WATER, COOKING SAID MIXTURE TO AN INTERNAL TEMPERATURE NOT EXCEEDING ABOUT 166*F. UNTIL IT IS COAGULATED TO A SOFT CONSISTENCY, FORMING SAID COAGULATED PRODUCT INTO A FLAT LAYER, QUICKCHILLED SAID FLAT LAYER, GRADUALLY FREEZING SAID CHILLED LAYER AT SUCH A RATE THAT A LAYER OF A THICKNESS OF ABOUT 1/2-3/4 INCH REACHES ABOUT 0*F. IN NOT MORE THAN ABOUT 60 MINUTES, AND VACUUM-DEHYDRATING SAID FROZEN LAYER TO A MOISTURE CONTENT NOT EXCEEDING ABOUT 2%, WHEREBY A READILY REHYDRATABLE STORAGE-STABLE EGG PRODUCT IS OBTAINED, WHICH IS REHYDRATABLE WITH HOT WATER TO SUBSTANTIALLY THE APPEARANCE, TEXTURE AND FLAVOR OF FRESH SCRAMBLED EGGS.
Claim 2
Dependent Claim
144 words
PROCESS OF PREPARING A DEHYDRATED PRE-COOKED EGG PRODUCT, COMPRISING MIXING LIQUID WHOLE EGGS, WHICH HAVE BEEN STABILIZED BY REMOVAL OF GLUCOSE, WHICH A LESSER VOLUME OF WATER, THE VOLUME OF SAID LIQUID EGGS BEING NOT MORE THAN ABOUT THREE PARTS PER ONE PART OF WATER, COOKING SAID MIXTURE TO AN INTERNAL TEMPERATURE NOT EXCEEDING ABOUT 166*F. UNTIL IT IS COAGULATED TO A SOFT CONSISTENCY, FORMING SAID COAGULATED PRODUCT INTO A FLAT LAYER, QUICKCHILLED SAID FLAT LAYER, GRADUALLY FREEZING SAID CHILLED LAYER AT SUCH A RATE THAT A LAYER OF A THICKNESS OF ABOUT 1/2-3/4 INCH REACHES ABOUT 0*F. IN NOT MORE THAN ABOUT 60 MINUTES, AND VACUUM-DEHYDRATING SAID FROZEN LAYER TO A MOISTURE CONTENT NOT EXCEEDING ABOUT 2%, WHEREBY A READILY REHYDRATABLE STORAGE-STABLE EGG PRODUCT IS OBTAINED, WHICH IS REHYDRATABLE WITH HOT WATER TO SUBSTANTIALLY THE APPEARANCE, TEXTURE AND FLAVOR OF FRESH SCRAMBLED EGGS.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1964-11-20 | 1965-05-22 | 1965-11-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1968-11-20 | 1969-05-22 | 1969-11-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1972-11-20 | 1973-05-22 | 1973-11-21 | $7700.00 | Window Closed / Lapsed |