US3843808A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Cheese crumbles
Assignee: Beatrice Companies Inc
•
Filing: 1973-03-06
•
Granted: 1974-10-22
•
Expires: 1993-03-06
Abstract
Abstract A cheese-flavored, shelf-stable and self-preserving composition is disclosed comprising dry cheese solids, finely dispersed fat particles having a melting point of 90*F to 124*F enrobed in a fat enrobing agent which prevents coalescing of the fat particles, and less than 5 percent moisture by weight. The composition is prepared by admixing the dry cheese solids, fat and enrobing agent at a temperature of 34*F to 85*F and continuing mixing until the fat has dispersed into particles having an average particle size of less than about 0.5 millimeter.
Inventors
- 👤 S Ziccarelli
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 10:14
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/346; A23C; A23C19/00; A23C19/06; A23C19/086; A23C19/09; A23C19/093; A23L; A23L21/00; A23L21/10; A23L21/18; A23L27/00; A23L27/10; A23L27/12; A23L33/00; A23L33/10; A23L33/115; A23G2200/00
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
111 words
A CHEESE-FLAVORED, SHELF-STABLE AND SELF-PRESERVING COMPOSITION COMPRISING 10 PERCENT TO 70 PERCENT DRY CHEESE SOLIDS AND FROM 30 PERCENT TO 50 PERCENT TO FINELY DIVIDED FAT PARTICLES HAVING AN AVERAGE PARTICLE SIZE OF NOT GREATER THAN ABOUT 0.5 MILLIMETER, SAID FAT HAVING A MELTING POINT IN THE RANGE OF FROM 90*F. TO 125*F. AND SAID FAT PARTICLES BEING SUBSTANTIALLY COATED WITH A FAT ENROBING AGENT WHICH PREVENTS COALESCING OF THE FAT PARTICLES BY PREVENTING FAT TO FAT CONTACT OF THE FAT PARTICLES WHEREIN THE ENROBING AGENT CONSTITUTES FROM 1 PERCENT TO 20 PERCENT OF THE COMPOSITION, AND SAID COMPOSITION HAS A MOISTURE CONTENT OF NO MORE THAN 5 PERCENT BY WEIGHT.
Claim 2
Dependent Claim
111 words
A CHEESE-FLAVORED, SHELF-STABLE AND SELF-PRESERVING COMPOSITION COMPRISING 10 PERCENT TO 70 PERCENT DRY CHEESE SOLIDS AND FROM 30 PERCENT TO 50 PERCENT TO FINELY DIVIDED FAT PARTICLES HAVING AN AVERAGE PARTICLE SIZE OF NOT GREATER THAN ABOUT 0.5 MILLIMETER, SAID FAT HAVING A MELTING POINT IN THE RANGE OF FROM 90*F. TO 125*F. AND SAID FAT PARTICLES BEING SUBSTANTIALLY COATED WITH A FAT ENROBING AGENT WHICH PREVENTS COALESCING OF THE FAT PARTICLES BY PREVENTING FAT TO FAT CONTACT OF THE FAT PARTICLES WHEREIN THE ENROBING AGENT CONSTITUTES FROM 1 PERCENT TO 20 PERCENT OF THE COMPOSITION, AND SAID COMPOSITION HAS A MOISTURE CONTENT OF NO MORE THAN 5 PERCENT BY WEIGHT.
Claim 3
Dependent Claim
27 words
The composition of claim 1 wherein the enrobing agent is codried dried yeast and whey wherein the ratio of yeast to whey is from 75:25 to 2:98.
Claim 4
Dependent Claim
24 words
The composition of claim 1 wherein the dry cheese solids are at least in part natural cheese solids and in part artificial cheese solids.
Claim 5
Dependent Claim
35 words
The composition of claim 3 wherein at least a part of the cheese solids are dry fermented cheese flavored solids and at least a part of the fat enrobing agent is dried yeast and whey.
Claim 6
Dependent Claim
17 words
The composition of claim 4 wherein the enrobing agent is essentially only the dried yeast and whey.
Claim 7
Dependent Claim
16 words
The composition of claim 4 wherein the cheese solids are totally dry fermented cheese flavored solids.
Claim 8
Dependent Claim
16 words
The composition of claim 1 wherein the melting point of the fat is at least 95*F.
Claim 9
Dependent Claim
14 words
The composition of claim 7 wherein the melting point is no greater than 120*F.
Claim 10
Dependent Claim
17 words
The composition of claim 8 wherein the melting point of the fat is between 97*F and 101*F.
Claim 11
Dependent Claim
10 words
The composition of claim 1 admixed with a food product.
Claim 12
Dependent Claim
105 words
The method of producing the composition of claim 1 comprising admixing at a temperature between 34*F. and 85*F. said 10 percent to 70 percent dry cheese solids, said 1 percent to 20 percent fat enrobing agent and said 30 percent to 50 percent fat having a melting point in the range of from about 90*F. to 124*F. and continuing the mixing until the fat has dispersed into particles having an average particle size of not greater than 0.5 millimeter and has been substantially enrobed by the enrobing agent, and wherein the resulting mixture has a moisture content of no more than 5 percent by weight.
Claim 13
Dependent Claim
15 words
The method of claim 11 wherein the average particle size is less than 0.1 millimeter.
Claim 14
Dependent Claim
17 words
The method of claim 11 wherein the mixture is formed into a compressed, molded or extruded shape.
Claim 15
Dependent Claim
11 words
The method of claim 13 wherein an extruded shape is produced.
Claim 16
Dependent Claim
22 words
The method of claim 13 wherein a compressed sheet is produced and the sheet is randomly flaked into a crumble appearing solid.
Claim 17
Dependent Claim
18 words
The method of claim 11 wherein the mixing is carried out at a temperature between 70*F and 85*F.
References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1977-10-21 | 1978-04-22 | 1978-10-22 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1981-10-21 | 1982-04-22 | 1982-10-22 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1985-10-21 | 1986-04-22 | 1986-10-22 | $7700.00 | Window Closed / Lapsed |