US4018906A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of aligning a protein slurry with a magnetic field to produce a protein food product
Assignee: Nestle Purina PetCare Co
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Filing: 1976-04-21
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Granted: 1977-04-19
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Expires: 1996-04-21
Abstract
Abstract The instant process describes a process for production of a protein food product by placing an aqueous proteinaceous slurry in a magnetic field and freezing the slurry to align the ice crystal layers generally in a manner which corresponds to the lines of force around the magnetic poles of the magnet. The ice crystal layers formed in this manner mold the protein layers in corresponding fashion and produce a protein structure upon heat setting which is highly simulative of a number of desirable food products. Alignment of the ice crystal layers of the magnetic field is remarkably uniform and consistently reproducible.
Inventors
- 👤 James John Ostendorf
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 04:10
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/24; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
122 words
A method of preparing a structured protein food product comprising the steps of a. freezing an aqueous slurry of a protein material having a solids content of at least about 5% by weight while said slurry is subjected to a magnetic field to form ice crystal layers which would mold the protein material of the slurry into layers corresponding generally to the lines of force of the magnetic field, and b. heat setting the protein layers into a substantially insoluble form by heating the frozen slurry to a temperature sufficiently high to allow the protein layers to set and lower than a temperature at which the protein will degrade, thereby melting the ice crystal layers to form a structured protein food product.
Claim 2
Independent Claim
122 words
A method of preparing a structured protein food product comprising the steps of a. freezing an aqueous slurry of a protein material having a solids content of at least about 5% by weight while said slurry is subjected to a magnetic field to form ice crystal layers which would mold the protein material of the slurry into layers corresponding generally to the lines of force of the magnetic field, and b. heat setting the protein layers into a substantially insoluble form by heating the frozen slurry to a temperature sufficiently high to allow the protein layers to set and lower than a temperature at which the protein will degrade, thereby melting the ice crystal layers to form a structured protein food product.
Claim 3
Dependent Claim
14 words
The method of claim 1 wherein said protein material is an animal protein material.
Claim 4
Dependent Claim
14 words
The method of claim 1 wherein said protein material is a vegetable protein material.
Claim 5
Dependent Claim
14 words
The method of claim 3 wherein said vegetable protein material is a soybean material.
Claim 6
Dependent Claim
22 words
The method of claim 1 wherein said protein material is a mixture of an animal protein material and a vegetable protein material.
Claim 7
Dependent Claim
20 words
The method of claim 1 wherein said slurry is heat set at a temperature of at least about 150° F.
Claim 8
Independent Claim
125 words
A method of preparing a structured protein food product comprising the steps of a. freezing an aqueous slurry of a protein material having a solids content of at least about 5% by weight while said slurry is subjected to a magnetic field with an applied electrical potential to form ice crystal layers which mold the protein material of the slurry into layers generally corresponding to the lines of force of the magnetic field, and b. heat setting the protein layers into substantially insoluble form by heating the frozen slurry to a temperature sufficiently high to allow the protein layers to set and lower than a temperature at which the protein will degrade, thereby melting the ice crystal layers to form the structured protein food product.
Claim 9
Independent Claim
125 words
A method of preparing a structured protein food product comprising the steps of a. freezing an aqueous slurry of a protein material having a solids content of at least about 5% by weight while said slurry is subjected to a magnetic field with an applied electrical potential to form ice crystal layers which mold the protein material of the slurry into layers generally corresponding to the lines of force of the magnetic field, and b. heat setting the protein layers into substantially insoluble form by heating the frozen slurry to a temperature sufficiently high to allow the protein layers to set and lower than a temperature at which the protein will degrade, thereby melting the ice crystal layers to form the structured protein food product.
Claim 10
Dependent Claim
22 words
The method as set forth in claim 7 wherein said magnetic field has a field strength of at least about 1,000 gauss.
Claim 11
Dependent Claim
20 words
The method as set forth in claim 7 wherein said applied electrical potential is between about 3 and 12 volts.
Claim 12
Independent Claim
141 words
A method of preparing a structured protein food product comprising the steps of a. freezing an aqueous slurry of a protein material having a solids content of at least about 5% by weight to reduce the slurry temperature through the freezing point range of said slurry in not less than about 5 minutes while said slurry is subjected to a magnetic field to form ice crystal layers which mold the protein material of the slurry into layers, generally corresponding to the lines of force of the magnetic field, and b. heat setting the protein layers into a substantially insoluble form, by heating the frozen slurry to a temperature sufficiently high to allow the protein layers to set and lower than a temperature at which the protein will degrade, thereby melting the ice crystal layers to form a structured protein food product.
Claim 13
Independent Claim
141 words
A method of preparing a structured protein food product comprising the steps of a. freezing an aqueous slurry of a protein material having a solids content of at least about 5% by weight to reduce the slurry temperature through the freezing point range of said slurry in not less than about 5 minutes while said slurry is subjected to a magnetic field to form ice crystal layers which mold the protein material of the slurry into layers, generally corresponding to the lines of force of the magnetic field, and b. heat setting the protein layers into a substantially insoluble form, by heating the frozen slurry to a temperature sufficiently high to allow the protein layers to set and lower than a temperature at which the protein will degrade, thereby melting the ice crystal layers to form a structured protein food product.
Claim 14
Dependent Claim
19 words
The method of claim 10 wherein said slurry has a solids content of at least about 15% by weight.
Claim 15
Dependent Claim
18 words
The method of claim 10 wherein said freezing point range of said slurry comprises between about 32°-27° F.
Claim 16
Dependent Claim
14 words
The method of claim 10 wherein said protein material is a vegetable protein material.
Claim 17
Dependent Claim
14 words
The method of claim 10 wherein said vegetable protein material is a soybean material.
Claim 18
Independent Claim
144 words
The method of preparing a structured protein food product comprising the steps of a. freezing an aqueous slurry of a protein material having a solids content of at least about 5% by weight to reduce the slurry temperature through a freezing point range of between about 32°-27° F. in not less than about 5 minutes while said slurry is subjected to a magnetic field to form ice crystal layers in said slurry which generally correspond to the lines of force of the magnetic field thereby molding the protein material of the slurry into layers also corresponding to the lines of force of the magnetic field, and b. heat setting the protein layers into a substantially insoluble form by heating the frozen slurry to a temperature of at least about 150° F. thereby melting the ice crystal layers to form the structured protein food product.
Claim 19
Independent Claim
144 words
The method of preparing a structured protein food product comprising the steps of a. freezing an aqueous slurry of a protein material having a solids content of at least about 5% by weight to reduce the slurry temperature through a freezing point range of between about 32°-27° F. in not less than about 5 minutes while said slurry is subjected to a magnetic field to form ice crystal layers in said slurry which generally correspond to the lines of force of the magnetic field thereby molding the protein material of the slurry into layers also corresponding to the lines of force of the magnetic field, and b. heat setting the protein layers into a substantially insoluble form by heating the frozen slurry to a temperature of at least about 150° F. thereby melting the ice crystal layers to form the structured protein food product.
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) | 1980-04-18 | 1980-10-18 | 1981-04-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-04-18 | 1984-10-18 | 1985-04-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-04-18 | 1988-10-18 | 1989-04-19 | $7700.00 | Window Closed / Lapsed |