US3930033A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Simulated bacon product and process therefor
Assignee: Specialty Foods Investment Co
•
Filing: 1974-02-04
•
Granted: 1975-12-30
•
Expires: 1994-02-04
Abstract
Abstract A simulated bacon can be produced by forming and stacking alternate red and white vegetable protein -containing layers to simulate lean meat and fat and then cooking the stacked layers to form a slab. Simulated bacon slices can be produced by slicing such slab transversely to the layers. The individual layers are produced from separate aqueous mixtures containing critical amounts of vegetable protein fiber, egg albumen, tapioca starch, water, vegetable oil, vegetable gum, vegetable protein isolate, dextrose, sodium caseinate, colorings, flavors and seasonings.
Inventors
- 👤 Glenn Arthur Corliss
- 👤 Henry Paul Furgal
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 17:59
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/225; A23J3/227; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
210 words
A SIMULATED BACON PRODUCT HAVING ALTERNATE EXPANDED COOKED LAYER SIMULATING THE LEAN AND FAT PORTIONS OF BACON, THE EXPANDED LAYER SIMULATING THE LEAN PORTIONS BEING PRODUCED BY COOKING A COMPOSITION MIXTURE CONSISTING ESSENTIALLY OF 10 TO 40 PERCENT VEGETABLE PROTEIN FIBER, 5 TO 20 PERCENT EGG ALBUMEN, 5 TO 20 PERCENT TAPIOCA STARCH, 30 TO 60 PERCENT WATER, 3 TO 20 PERCENT VEGETABLE OIL, 0.1 TO 1.5 PERCENT VEGETABLE GUM, 2 TO 15 PERCENT VEGETABLE OIL PROTEIN ISOLATE, 0.05 TO 0.50 PERCENT DEXTROSE, 0.005 TO 0.05 PERCENT FOOD GRADE COLORING AND 5 TO 20 PERCENT FLAVORS AND SEASONING, SAID COMPOSITION MIXTURE ALSO CONTAINING A GAS DISPERSED THEREIN, AND THE EXPANDED LAYERS SIMULATING THE FAT PORTIONS BEING PRODUCED BY COOKING A COMPOSITION MIXTURE CONSISTING ESSENTIALLY OF 0 TO 5 PERCENT VEGETABLE PROTEIN FIBER, 5 TO 20 PERCENT EGG ALBUMEN, 3 TO 20 PERCENT TAPIOCA STARCH, 30 TO 60 PERCENT WATER, 10 TO 40 PERCENT VEGETABLE OIL, 0.1 TO 1.5 PERCENT VEGETABLE GUM, 2 TO 15 PERCENT VEGETABLE PROTEIN ISOLATE, 4 TO 15 PERCENT SODIUM CASEINATE, 0.05 TO 0.50 PERCENT DEXTROSE, AND 5 TO 20 PERCENT FLAVORS AND SEASONINGS, SAID COMPOSITION MIXTURE ALSO CONTAINING A GAS DISPERSED THEREIN, SAID PERCENTS BEING WEIGHT PERCENT BASED ON THE TOTAL WEIGHT OF THE LAYER COMPOSITION.
Claim 2
Dependent Claim
210 words
A SIMULATED BACON PRODUCT HAVING ALTERNATE EXPANDED COOKED LAYER SIMULATING THE LEAN AND FAT PORTIONS OF BACON, THE EXPANDED LAYER SIMULATING THE LEAN PORTIONS BEING PRODUCED BY COOKING A COMPOSITION MIXTURE CONSISTING ESSENTIALLY OF 10 TO 40 PERCENT VEGETABLE PROTEIN FIBER, 5 TO 20 PERCENT EGG ALBUMEN, 5 TO 20 PERCENT TAPIOCA STARCH, 30 TO 60 PERCENT WATER, 3 TO 20 PERCENT VEGETABLE OIL, 0.1 TO 1.5 PERCENT VEGETABLE GUM, 2 TO 15 PERCENT VEGETABLE OIL PROTEIN ISOLATE, 0.05 TO 0.50 PERCENT DEXTROSE, 0.005 TO 0.05 PERCENT FOOD GRADE COLORING AND 5 TO 20 PERCENT FLAVORS AND SEASONING, SAID COMPOSITION MIXTURE ALSO CONTAINING A GAS DISPERSED THEREIN, AND THE EXPANDED LAYERS SIMULATING THE FAT PORTIONS BEING PRODUCED BY COOKING A COMPOSITION MIXTURE CONSISTING ESSENTIALLY OF 0 TO 5 PERCENT VEGETABLE PROTEIN FIBER, 5 TO 20 PERCENT EGG ALBUMEN, 3 TO 20 PERCENT TAPIOCA STARCH, 30 TO 60 PERCENT WATER, 10 TO 40 PERCENT VEGETABLE OIL, 0.1 TO 1.5 PERCENT VEGETABLE GUM, 2 TO 15 PERCENT VEGETABLE PROTEIN ISOLATE, 4 TO 15 PERCENT SODIUM CASEINATE, 0.05 TO 0.50 PERCENT DEXTROSE, AND 5 TO 20 PERCENT FLAVORS AND SEASONINGS, SAID COMPOSITION MIXTURE ALSO CONTAINING A GAS DISPERSED THEREIN, SAID PERCENTS BEING WEIGHT PERCENT BASED ON THE TOTAL WEIGHT OF THE LAYER COMPOSITION.
Claim 3
Dependent Claim
185 words
A simulated bacon product according to claim 1 wherein the expanded layers simulating the lean portions are produced by cooking a composition mixture consisting essentially of about 18 percent vegetable protein fiber, about 10 percent egg albumen, about 7.5 percent tapioca starch, about 42.5 percent water, about 6.7 percent vegetable oil, about 0.5 percent vegetable gum, about 3.4 percent vegetable protein, about 0.16 percent dextrose, about 0.01 percent food grade coloring, about 0.34 percent caramel color and about 10.89 percent flavors and seasonings, said composition mixture also containing a gas dispersed therein, and the expanded layers simulating the fat portions are produced by cooking a composition mixture consisting essentially of about 1.5 percent vegetable protein fiber, about 8.2 percent egg albumen, about 5.8 percent tapioca starch, about 42.3 percent water, about 25.7 percent vegetable oil, about 0.2 percent vegetable gum, about 2.6 percent vegetable protein isolate, about 5.2 percent sodium caseinate, about 0.12 percent dextrose and about 8.38 percent flavors and seasonings, said composition mixture also containing a gas dispersed therein, said percents being weight percent based on the total weight of the layer composition.
Claim 4
Dependent Claim
46 words
A simulated bacon product according to claim 2 wherein the vegetable protein fiber is produced from soy protein, the vegetable protein isolate is soy isolate and the food grade coloring is a mixture of FDC Red. No. 3 and FDC Yellow No. 6 food grade colors.
Claim 5
Dependent Claim
71 words
A process for the production of a simulated bacon product which comprises introducing a gas into the individual composition mixtures for the simulated lean and fat portions, forming and stacking alternate individual layers of the simulated lean and fat portions set forth in claim 2 to form a simulated bacon slab and then cooking such slab whereby the slab expands from about 15 to about 40 volume percent during such cooking.
Claim 6
Dependent Claim
16 words
A process according to claim 4 wherein such cooking is carried out at 75* - 95*C.
Claim 7
Dependent Claim
44 words
A process for the production of simulated bacon slices which comprises producing an expanded simulated bacon slab according to claim 4 and then slicing such expanded slab transversely to the layers to form simulated bacon slices having alternating portions simulating lean meat and fat.
Claim 8
Dependent Claim
46 words
A simulated bacon product according to claim 1 wherein the vegetable protein fiber is produced from soy protein, the vegetable protein isolate is soy isolate and the food grade coloring is a mixture of FDC Red No. 3 and FDC Yellow No. 6 food grade colors.
Claim 9
Dependent Claim
69 words
A process for the production of a simulated bacon product which comprises introducing gas into the individual composition mixtures for the simulated lean and fat portions, forming and stacking alternate individual layers of the simulated lean and fat portions set forth in claim 1 to form a simulaated bacon slab and then cooking such slab whereby the slab expands from about 15 to 40 volume percent during such cooking.
Claim 10
Dependent Claim
16 words
A process according to claim 8 wherein such cooking is carried out at 75* - 95*C.
Claim 11
Dependent Claim
44 words
A process for the production of simulated bacon slices which comprises producing an expanded simulated bacon slab according to claim 8 and then slicing such expanded slab tansversely to the layers to form simulated bacon slices having alternating portions simulating lean meat and fat.
Claim 12
Dependent Claim
13 words
A process according to claim 8 wherein the gas is introduced by aeration.
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) | 1978-12-29 | 1979-06-30 | 1979-12-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-12-29 | 1983-06-30 | 1983-12-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-12-29 | 1987-06-30 | 1987-12-30 | $7700.00 | Window Closed / Lapsed |