US3864500A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process of preparing an egg yolk substitute and resulting products from its use
Assignee: Individual
•
Filing: 1973-07-23
•
Granted: 1975-02-04
•
Expires: 1993-07-23
Abstract
Abstract An egg yolk substitute is prepared by combining non-elastic protein material, oil and salt and heating at a low simmering temperature, adding a mild acid to the foregoing and continuing heating for a period of time sufficient to bring out flavor characteristics, adding water and vegetables and boiling, adding additional water and non-elastic protein material, continuing boiling, adding a thickening agent, continuing boiling and then drying to obtain a material of high protein content. This high protein content material is blended with a food grade emulsifier and optionally with appearance and texturizing agents and a neutralizer and optionally a milk derivative protein to form the egg yolk substitute. Depending on the application, the egg yolk substitute may be used alone or in combination with egg yolks as a functional egg yolk replacer which is characterized by (1) high protein content substantially the same as eggs, based on Kjeldahl nitrogen tests, (2) low cholesterol and fat content, (3) the combination provides similarity in taste and appearance to egg yolks, (4) long shelf-life in its dry form, and (5) economy.
Inventors
- 👤 Charles C Lynn
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 19:05
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/14; A23J3/16; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A23J3/04; A23J3/08; A23J3/10; A23J3/18; A23J3/22; A23J3/225; A23L; A23L13/00; A23L13/40; A23L13/42; A23L15/00; A23L15/35; A23L27/00; A23L27/60; A23L27/66
Claims Analysis
Total Claims: 28
Claim 1
Independent Claim
167 words
THE PROCESS OF PREPARING AN EGG YOLK SUBSTITUTE COMPRISING THE STEPS OF: COMBINING NON-ELASTIC PROTEIN MATERIAL, OIL AND SALT AND HEATING AT A LOW SIMMERING TEMPERATURE; ADDING A MILD ACID ACID TO THE FOREGOING ANC CONTINUING HEATING FOR A PERIOD OF TIME SUFFICIENT TO BRING OUT FLAVOR CHARACTERISTICS; ADDING WATER AND VEGETABLES AND BOILING; ADDING ADDITIONAL WATER AND NON-ELASTIC PROTEIN MATERIAL AND CONTINUING BOILING; ADDING A THICKENING AGENT AND CONTINUING BOILING TO OBTAIN A MATERIAL OF HIGH PROTEIN CONTENT, THE FOREGOING INGREDIENTS FORMING SAID HIGH PROTEIN MATERIAL SELECTED IN SUCH PROPORTIONS THAT THE PROTEIN CONTENT OF SAID MATERIAL IS BETWEEN APPROXIMATELY 25 AND 55 PERCENT OF SAID MATERIAL, THE FAT CONTENT IS BETWEEN APPROXIMATELY 5 TO 15 PERCENT OF SAID MATERIAL AND THE CARBOHYDRATE CONTENT IS BETWEEN APPROXIMATELY 25 TO 50 PERCENT OF SAID MATERIAL; AND, ADDING TO THE HIGH PROTEIN CONTENT MATERIAL A FOOD GRADE EMULSIFIER TO FORM AN EGG YOLK SUBTITUTE, SAID FOOD GRADE EMULSIFIER COMPRISING 1-12 PERCENT, BY WEIGHT, OF SAID EGG YOLK SUBSTITUTE.
Claim 2
Dependent Claim
167 words
THE PROCESS OF PREPARING AN EGG YOLK SUBSTITUTE COMPRISING THE STEPS OF: COMBINING NON-ELASTIC PROTEIN MATERIAL, OIL AND SALT AND HEATING AT A LOW SIMMERING TEMPERATURE; ADDING A MILD ACID ACID TO THE FOREGOING ANC CONTINUING HEATING FOR A PERIOD OF TIME SUFFICIENT TO BRING OUT FLAVOR CHARACTERISTICS; ADDING WATER AND VEGETABLES AND BOILING; ADDING ADDITIONAL WATER AND NON-ELASTIC PROTEIN MATERIAL AND CONTINUING BOILING; ADDING A THICKENING AGENT AND CONTINUING BOILING TO OBTAIN A MATERIAL OF HIGH PROTEIN CONTENT, THE FOREGOING INGREDIENTS FORMING SAID HIGH PROTEIN MATERIAL SELECTED IN SUCH PROPORTIONS THAT THE PROTEIN CONTENT OF SAID MATERIAL IS BETWEEN APPROXIMATELY 25 AND 55 PERCENT OF SAID MATERIAL, THE FAT CONTENT IS BETWEEN APPROXIMATELY 5 TO 15 PERCENT OF SAID MATERIAL AND THE CARBOHYDRATE CONTENT IS BETWEEN APPROXIMATELY 25 TO 50 PERCENT OF SAID MATERIAL; AND, ADDING TO THE HIGH PROTEIN CONTENT MATERIAL A FOOD GRADE EMULSIFIER TO FORM AN EGG YOLK SUBTITUTE, SAID FOOD GRADE EMULSIFIER COMPRISING 1-12 PERCENT, BY WEIGHT, OF SAID EGG YOLK SUBSTITUTE.
Claim 3
Dependent Claim
11 words
The product produced in accordance with the process of claim 1.
Claim 4
Dependent Claim
17 words
The process according to claim 1 including drying said material prior to adding said food grade emulsifier.
Claim 5
Dependent Claim
8 words
The product produced in accordance with claim 3.
Claim 6
Dependent Claim
33 words
The process according to claim 1 wherein said good grade emulsifier is selected from the group consisting of mono- and diglycerides, sorbitan monostearate, polyoxyethylene sorbitan fatty acid esters dioctyl sodium sulfosuccinate and lecithin.
Claim 7
Dependent Claim
11 words
The product produced in accordance with the process of claim 5.
Claim 8
Dependent Claim
18 words
The process according to claim 1 including adding appearance and texturizing agents to form said egg yolk substitute.
Claim 9
Dependent Claim
17 words
The process according to claim 7 including adding a milk derivative protein to said egg yolk substitute.
Claim 10
Dependent Claim
24 words
The process according to claim 7 including adding bicarbonate of soda after obtaining said high protein content material to form said egg yolk substitute.
Claim 11
Dependent Claim
8 words
The product produced in accordance with claim 9.
Claim 12
Dependent Claim
15 words
The process of claim 1 wherein the egg yolk substitute comprises, in parts, by weight
Claim 13
Dependent Claim
15 words
The process of claim 1 wherein the egg yolk substitute comprises, in parts, by weight,
Claim 14
Dependent Claim
15 words
The process of claim 1 wherein the egg yolk substitute comprises, in parts, by weight,
Claim 15
Dependent Claim
21 words
The process according to claim 1 including adding egg yolks to said egg yolk substitute to form an egg yolk replacer.
Claim 16
Dependent Claim
11 words
The product produced in accordance with the process of claim 14.
Claim 17
Dependent Claim
20 words
The process according to claim 14 including adding albumen to said egg yolk replacer to form a whole egg replacer.
Claim 18
Dependent Claim
8 words
The product produced in accordance with claim 16.
Claim 19
Dependent Claim
17 words
The process according to claim 1 further including adding corn syrup solids to said egg yolk substitute.
Claim 20
Dependent Claim
11 words
The product produced in accordance with the process of claim 18.
Claim 21
Dependent Claim
25 words
The process according to claim 1 including adding egg yolks and corn syrup solids to said egg yolk substitute to form an egg yolk replacer.
Claim 22
Dependent Claim
20 words
The process according to claim 20 including adding albumen to said egg yolk replacer to form a whole egg replacer.
Claim 23
Dependent Claim
11 words
The product produced in accordance with the process of claim 21.
Claim 24
Dependent Claim
11 words
The product produced in accordance with the process of claim 20.
Claim 25
Dependent Claim
14 words
The process according to claim 1 including adding albumen to said egg yolk substitute.
Claim 26
Dependent Claim
11 words
The product produced in accordance with the process of claim 24.
Claim 27
Dependent Claim
18 words
The process according to claim 1 including adding albumen and corn syrup solids to said egg yolk substitute.
Claim 28
Dependent Claim
11 words
The product produced in accordance with the process of claim 26.
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) | 1978-02-03 | 1978-08-05 | 1979-02-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-02-03 | 1982-08-05 | 1983-02-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-02-03 | 1986-08-05 | 1987-02-04 | $7700.00 | Window Closed / Lapsed |