US3870811A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Processes for the production of protein-rich foodstuffs from natural protein-containing foods that are subject to syneresis
Assignee: Danone Holding AG
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Filing: 1974-04-26
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Granted: 1975-03-11
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Expires: 1994-04-26
Abstract
Abstract A process for producing a foodstuff containing a high content of protein in the form of a cake or loaf that can be cut into firm slices and which can be further cooked by boiling, baking, roasting, sauteeing, or deep frying without crumbling which comprises preparing an intimate mixture consisting essentially of an albumin or globulin and a water-containing natural proteincontaining food that is subject to syneresis such as milk curds containing casein, milk curd coprecipitates containing casein and lactalbum, denatured whey protein, fresh and ripened cheeses, and soybean curd, in which mixture the ratio of albumin or globulin to the other protein, which show syneresis, on a dry-weight basis is between 20:80 and 50:50, placing the same mixture into a mold or container and heating the mixture therein at a temperature between 80* and 100*C for a period between 5 and 60 minutes.
Inventors
- 👤 Max Erich Schulz
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 10:13
CPC Classifications
A; A23; A23C; A23C20/00; A23C19/00; A23C19/06; A23C19/09; A23C19/093; A23J; A23J3/00; A23J3/04; A23J3/08; A23J3/22; A23J3/225
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
148 words
A process for producing a foodstuff containing a high content of protein in the form of a cake or loaf that can be cut into firm slices and which can be further cooked by boiling, baking, roasting, sauteeing, or deep frying without crumbling which comprises preparing an intimate mixture consisting essentially of an albumin or globulin and a water-containing natural protein-containing food that is subject to syneresis of the group consisting of milk curds containing casein, milk curd coprecipitates containing casein and lactalbumin, whey protein, fresh and ripened cheeses, and soybean curd, in which mixture the ratio of albumin or globumin or globulin to the other protein which show syneresis, on a dry-weight basis is between 20:80 and 50:50, placing the same mixture into a mold or container and heating the mixture therein at a temperature between 80 and 100C for a period between 5 and 60 minutes.
Claim 2
Dependent Claim
148 words
A process for producing a foodstuff containing a high content of protein in the form of a cake or loaf that can be cut into firm slices and which can be further cooked by boiling, baking, roasting, sauteeing, or deep frying without crumbling which comprises preparing an intimate mixture consisting essentially of an albumin or globulin and a water-containing natural protein-containing food that is subject to syneresis of the group consisting of milk curds containing casein, milk curd coprecipitates containing casein and lactalbumin, whey protein, fresh and ripened cheeses, and soybean curd, in which mixture the ratio of albumin or globumin or globulin to the other protein which show syneresis, on a dry-weight basis is between 20:80 and 50:50, placing the same mixture into a mold or container and heating the mixture therein at a temperature between 80 and 100C for a period between 5 and 60 minutes.
Claim 3
Dependent Claim
147 words
A PROCESS FOR PRODUCING A FOODSTUFF CONTAINING A HIGH CONTENT OF PROTEIN IN THE FORM OF A CAKE OR LOAF THAT CAN BE CUT INTO FIRM SLICES AND WHICH CAN BE FURTHER COOKED BY BOILING, BAKING, ROASTING, SAUTEEING, OR DEEP FRYING WITHOUT CRUMBLING WHICH COMPRISES PREPARING AN INTIMATE MIXTURE CONSISTING ESSENTIALLY OF AN ALBUMIN OR GLOBULIN AND A WATER-CONTAINING NATURAL PROTEIN-CONTAINING FOOD THAT IS SUBJECT TO SYNERESIS OF THE GROUP CONSISTING OF MILK CURDS CONTAINING CASEINN, MILK CURD COPRECIPITATES CONTAINING CASEIN AND LACTALBUMIN, WHEY PROTEIN, FRESH AND RIPENED CHEESES, AND SOYBEAN CURD, IN WHICH MIXTURE THE RATIO OF ALBUMIN OR GLOBUMIN OR GLOBULIN TO THE OTHER PROTEIN WHICH SHOW SYNERESIS, ON ADRY-WEIGHT BASIS IS BETWEEN 20:80 AND 50:50, PLACING THE SAME MIXTURE INTO A MOLD OR CONTAINER AND HEATING THE MIXTURE THEREIN AT A TEMPERATURE BETWEEN 80 AND 100*C FOR A PERIOD BETWEEN 5 AND 60 MINUTES.
Claim 4
Dependent Claim
147 words
A PROCESS FOR PRODUCING A FOODSTUFF CONTAINING A HIGH CONTENT OF PROTEIN IN THE FORM OF A CAKE OR LOAF THAT CAN BE CUT INTO FIRM SLICES AND WHICH CAN BE FURTHER COOKED BY BOILING, BAKING, ROASTING, SAUTEEING, OR DEEP FRYING WITHOUT CRUMBLING WHICH COMPRISES PREPARING AN INTIMATE MIXTURE CONSISTING ESSENTIALLY OF AN ALBUMIN OR GLOBULIN AND A WATER-CONTAINING NATURAL PROTEIN-CONTAINING FOOD THAT IS SUBJECT TO SYNERESIS OF THE GROUP CONSISTING OF MILK CURDS CONTAINING CASEINN, MILK CURD COPRECIPITATES CONTAINING CASEIN AND LACTALBUMIN, WHEY PROTEIN, FRESH AND RIPENED CHEESES, AND SOYBEAN CURD, IN WHICH MIXTURE THE RATIO OF ALBUMIN OR GLOBUMIN OR GLOBULIN TO THE OTHER PROTEIN WHICH SHOW SYNERESIS, ON ADRY-WEIGHT BASIS IS BETWEEN 20:80 AND 50:50, PLACING THE SAME MIXTURE INTO A MOLD OR CONTAINER AND HEATING THE MIXTURE THEREIN AT A TEMPERATURE BETWEEN 80 AND 100*C FOR A PERIOD BETWEEN 5 AND 60 MINUTES.
Claim 5
Dependent Claim
30 words
A process as defined in claim 1 in which the hydrogen-ion concentration of the mixture before heating is adjusted to a value corresponding to a pH between 4.0 and 6.4.
Claim 6
Dependent Claim
31 words
A process as defined in claim 1 in which the product is sliced and the resulting slices are subjected to further drying by freeze drying or by passing hot air thereover.
Claim 7
Dependent Claim
18 words
A process as defined in claim 1 in which the albumin is fresh or dried hen egg white.
Claim 8
Dependent Claim
23 words
A process as defined in claim 1 in which the water-containing natural protein-containing food that is subject to syneresis is bovine milk curd.
Claim 9
Dependent Claim
22 words
A process as defined in claim 1 in which the water-containing natural protein-containing food that is subject to syneresis is soybean curd.
Claim 10
Dependent Claim
41 words
A process as defined in claim 1 in which the water-containing natural protein-containing food that is subject to syneresis is a milk coprecipitate containing casein and lactalbumin that was prepared by adding calcium chloride to a warm solution of bovine milk.
Claim 11
Dependent Claim
22 words
A process as defined in claim 1 in which the water-containing natural protein-containing food that is subject to syneresis is cottage cheese.
Claim 12
Dependent Claim
21 words
A process as defined in claim 1 in which ground beef is included in the mixture before the mixture is heated.
References Cited (Backward Citations)
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Cited
US3333965A
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US3594192A
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US3713837A
Cited
US3719498A
Cited
US3719499A
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-03-10 | 1978-09-09 | 1979-03-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-03-10 | 1982-09-09 | 1983-03-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-03-10 | 1986-09-09 | 1987-03-11 | $7700.00 | Window Closed / Lapsed |