US3640732A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Simulated cooked egg
Assignee: General Mills Inc
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Filing: 1969-10-09
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Granted: 1972-02-08
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Expires: 1989-10-09
Abstract
Abstract The simulated egg approximates a boiled, poached or fried hen''s egg. The simulated egg may be used together with other materials in a salad or eaten as is, for example, for breakfast. The simulated egg includes a white portion and a yolk portion. The white portion may be made from water, vegetable oil, a gel forming material such as low methoxyl pectin and a gel setting agent such as dicalcium phosphate. The yolk portion may be made from water, vegetable oil, protein, a gel forming material such as low methoxyl pectin, a gel setting agent such as dicalcium phosphate and coloring matter. The egg may be formed in the appropriate shape by molding.
Inventors
- 👤 Ernest W Johnson
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 07:38
CPC Classifications
A; A23; A23L; A23L15/00; A23L15/35
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
38 words
The simulated cooked egg white of claim 1 wherein said gel is a heat-stable gel and wherein said gelling material is a cationic sensitive gel forming material and wherein said egg white further includes a cationic setting agent.
Claim 2
Dependent Claim
29 words
The cooked egg white of claim 2 in which the gel-forming material is comprised of a member selected from the group consisting of low methoxyl pectin, carrageenans and alginates.
Claim 3
Dependent Claim
26 words
The cooked egg white of claim 3 wherein said setting agent is a member selected from the group consisting of calcium, magnesium, aluminum or potassium ions.
Claim 4
Dependent Claim
79 words
Simulated cooked egg material comprising simulated egg white portion and simulated egg yolk portion; said simulated egg white portion comprising a gelled water-oil mixture including by weight at least 70 percent water, between 0.01 and 20.0 percent vegetable oil and between 1.0 and 10.0 percent of a gelling material; said simulated egg yolk portion comprising at least 40.0 percent water, 1.0 to 26 percent protein material, edible coloring matter, flavoring and a binding agent holding said yolk portion together.
Claim 5
Dependent Claim
70 words
The product of claim 5 wherein said simulated egg white includes by weight at least 90 percent water, between 0.2 and 6.0 percent oil, between 1 and 10 percent gel forming material and between 0.05 and 5.0 percent setting agent, and wherein said simulated egg yolk includes by weight at least 70 percent water, 1 to 26 percent protein and a binding agent comprising 1 to 5 percent gelling material.
Claim 6
Dependent Claim
15 words
The simulated cooked egg of claim 5 wherein said egg is a simulated boiled egg.
Claim 7
Dependent Claim
19 words
The simulated cooked egg of claim 5 wherein said egg includes flavoring including d1 methionine, 1-cystine and prepared mustard.
Claim 8
Independent Claim
34 words
A method of preparing a simulated cooked egg white comprising the steps of dispersing a gelable material and a vegetable oil in water and then setting the gelable material to form an advanced gel.
Claim 9
Dependent Claim
53 words
The method of claim 9 wherein the gelable material is a member selected from the group consisting of low methoxyl pectin, carrageenan and alginates and wherein the gelable material is set by the addition of a setting agent selected from the group consisting of edible substances providing calcium, magnesium, aluminum or potassium ions.
Claim 10
Independent Claim
87 words
A method of preparing a simulated cooked egg including a simulated cooked egg white portion and a simulated cooked egg yolk portion: said simulated cooked egg white portion being prepared by mixing water, a gelable material and a vegetable oil to form a dispersion and then setting the gelable material to form an advanced gel; said simulated cooked egg yolk portion being prepared by mixing water, a gelable material, protein and coloring to form a dispersion and then setting thE gelable material to form an advanced gel.
Claim 11
Dependent Claim
61 words
The method of claim 11 wherein the gelable material in said white portion and said yolk portion is a member selected from the group consisting of low methoxyl pectin, carrageenan and alginates and wherein the gelable material is set by addition thereto of a setting agent selected from the group consisting of edible substances providing calcium, magnesium, aluminum or potassium ions.
Claim 12
Dependent Claim
43 words
The method of claim 11 wherein said egg is a simulated boiled egg and is produced by coextrusion of the egg white and egg yolk to produce an elongated rope having a core of egg yolk and an outer layer of egg white.
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) | 1975-02-07 | 1975-08-09 | 1976-02-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-02-07 | 1979-08-09 | 1980-02-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-02-07 | 1983-08-09 | 1984-02-08 | $7700.00 | Window Closed / Lapsed |