Patent US3713837A successfully refreshed from Google Patents.
US3713837A
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Freeze-thaw cycle for juicy sausage analog
Assignee: General Foods Corp
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Filing: 1970-08-20
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Granted: 1973-01-30
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Expires: 1990-08-20
Abstract
Abstract A sausage meat analog is formed utilizing a vegetable protein gel with a rendered animal fat and/or vegetable oil and a preferred additional protein gel source albumen, casein, whey or combinations. Additional juiciness is introduced into the protein gel system by freezing the product with subsequent thawing.
Inventors
- 👤 H Leidy
- 👤 C Kerrigan
- 👤 D Byble
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 12:16
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/225; A23J3/227; A23J3/24; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
26 words
In the process for preparing a food product which simulates in appearance, taste and texture meat products prepared from meat emulsions wherein a uniform mixture of;
Claim 2
Dependent Claim
26 words
In the process for preparing a food product which simulates in appearance, taste and texture meat products prepared from meat emulsions wherein a uniform mixture of;
Claim 3
Dependent Claim
91 words
a gel precursor consisting of a non-fibrous vegetable protein and a material selected from the group consisting of albumen, casein, whey and mixtures thereof, said vegetable protein being present above about 30 percent by weight of the gel precursor and wherein the minimum weight ratio of the vegetable protein to albumen, casein or whey is in the range of about 3.4:1, 5:3, and 1:1 respectively or a weighted total for mixtures thereof and wherein the maximum weight ratio of vegetable protein to albumen, casein, whey or combinations thereof is about 40:1,
Claim 4
Dependent Claim
91 words
a gel precursor consisting of a non-fibrous vegetable protein and a material selected from the group consisting of albumen, casein, whey and mixtures thereof, said vegetable protein being present above about 30 percent by weight of the gel precursor and wherein the minimum weight ratio of the vegetable protein to albumen, casein or whey is in the range of about 3.4:1, 5:3, and 1:1 respectively or a weighted total for mixtures thereof and wherein the maximum weight ratio of vegetable protein to albumen, casein, whey or combinations thereof is about 40:1,
Claim 5
Dependent Claim
34 words
a filler material in the form of particles of an expanded high protein source mixture of wheat gluten, soya grits and flour in an amount of about 6 percent by weight of the mixture,
Claim 6
Dependent Claim
34 words
a filler material in the form of particles of an expanded high protein source mixture of wheat gluten, soya grits and flour in an amount of about 6 percent by weight of the mixture,
Claim 7
Dependent Claim
29 words
small, but effective amounts of flavorings, spices and coloring components sufficient to impart to the mixture the flavor and coloring associated with meat products prepared from meat emulsions, and
Claim 8
Dependent Claim
29 words
small, but effective amounts of flavorings, spices and coloring components sufficient to impart to the mixture the flavor and coloring associated with meat products prepared from meat emulsions, and
Claim 9
Dependent Claim
82 words
water in an amount ranging from about 42 percent to about 74 percent by weight of the mixture, is shaped to a desirable form and heat-set, the improvement which comprises; a. freezing the shaped heat-set mixture at a temperature below 32*F., b. holding the frozen shaped mixture at a temperature below 32*F. for a period of time in excess of three days, and c. thawing the frozen shaped mixture, whereby a pronounced juicy effect is imparted to the food product when consumed.
Claim 10
Dependent Claim
82 words
water in an amount ranging from about 42 percent to about 74 percent by weight of the mixture, is shaped to a desirable form and heat-set, the improvement which comprises; a. freezing the shaped heat-set mixture at a temperature below 32*F., b. holding the frozen shaped mixture at a temperature below 32*F. for a period of time in excess of three days, and c. thawing the frozen shaped mixture, whereby a pronounced juicy effect is imparted to the food product when consumed.
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) | 1976-01-30 | 1976-07-31 | 1977-01-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-01-30 | 1980-07-31 | 1981-01-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-01-30 | 1984-07-31 | 1985-01-30 | $7700.00 | Window Closed / Lapsed |