Patent US4133901A successfully refreshed from Google Patents.
US4133901A
Expired / Lapsed
US
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Protein film process
Assignee: Quaker Oats Co
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Filing: 1977-08-22
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Granted: 1979-01-09
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Expires: 1997-08-22
Abstract
Abstract A protein slurry is shaped into a film. The protein film is then shaped into a variety of products. This process permits the use of otherwise unsuitable protein in forming desirable products.
Inventors
- 👤 Richard W. Fetzer
- 👤 Kolar S. Ramachandran
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 20:42
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/28; A23J3/285; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 27
Claim 1
Independent Claim
105 words
A process for preparing a versatile protein product comprising: (a) providing a mix of about 30% to about 95% of at least one protein source, 0 to about 20% of at least one edible fat, and 0 to about 5% of at least one edible salt; (c) adding water to the mix to form a slurry; (c) heating the slurry for about 10-45 minutes at a temperature of about 160-180° F. to gel the slurry; (d) forming the gelled slurry into at least one film comprising from about 8-50% by weight of moisture; (e) forming a product from the film; and (f) recovering the product.
Claim 2
Dependent Claim
105 words
A process for preparing a versatile protein product comprising: (a) providing a mix of about 30% to about 95% of at least one protein source, 0 to about 20% of at least one edible fat, and 0 to about 5% of at least one edible salt; (c) adding water to the mix to form a slurry; (c) heating the slurry for about 10-45 minutes at a temperature of about 160-180° F. to gel the slurry; (d) forming the gelled slurry into at least one film comprising from about 8-50% by weight of moisture; (e) forming a product from the film; and (f) recovering the product.
Claim 3
Dependent Claim
32 words
The process of claim 1 wherein the protein source is at least one selected from the group consisting of soy protein, cottonseed protein, peanut protein, cereal protein, meat by-products and sodium caseinate.
Claim 4
Dependent Claim
18 words
The process of claim 2 wherein the protein source comprises 40% to 90% by weight of the mix.
Claim 5
Dependent Claim
29 words
The process of claim 3 wherein the salt comprises 0% to 5% sodium dihydrogenphosphate by weight of the mix and 0% to 5% calcium by weight of the mix.
Claim 6
Dependent Claim
19 words
The process of claim 4 wherein the film is heat set prior to forming a product from the film.
Claim 7
Dependent Claim
15 words
The process of claim 5 wherein the heating of the slurry is at 170° F.
Claim 8
Dependent Claim
18 words
The process of claim 6 wherein the gel is formed into the film on a heated rotating drum.
Claim 9
Dependent Claim
27 words
The process of claim 7 wherein the product is diced, is mixed with up to about twice its weight of water, and is retorted to simulate meat.
Claim 10
Dependent Claim
13 words
The process of claim 5 wherein the protein source is soy protein isolate.
Claim 11
Dependent Claim
12 words
The process of claim 5 wherein the protein source is soy flour.
Claim 12
Dependent Claim
12 words
The process of claim 5 wherein the fat source is corn oil.
Claim 13
Dependent Claim
19 words
The process of claim 11 wherein the corn oil is present at about 7.5% by weight of the mix.
Claim 14
Dependent Claim
14 words
The process of claim 5 wherein the fat source is oil or hydrogenated fat.
Claim 15
Dependent Claim
18 words
The process of claim 5 wherein the film is formed on a drum heated to about 268° F.
Claim 16
Dependent Claim
29 words
The process of claim 6 wherein the recovering of the product is accomplished by a) applying up to 20% oil to the product; and b) heat setting the product.
Claim 17
Dependent Claim
23 words
The process of claim 1 wherein the water content of the slurry is up to 20 times the weight of the dry ingredients.
Claim 18
Dependent Claim
35 words
The process of claim 16 wherein the forming of the product is accomplished by forming a laminate of the film wherein the film has a moisture content 10% to 30% by weight of the film.
Claim 19
Dependent Claim
14 words
The process of claim 19 wherein the laminate is baked to form a pastry.
Claim 20
Dependent Claim
33 words
The process of claim 1 wherein the protein is at least one selected from the group consisting of soy flour, soy protein concentrate, soy protein isolate, wheat gluten, oat protein, and corn protein.
Claim 21
Dependent Claim
34 words
The process of claim 1 wherein the moisture content of the film is about 15% to about 25% and a plurality of the films is laminated and fat fried to form a snack-like product.
Claim 22
Dependent Claim
22 words
The process of claim 20 wherein the slurry contains water in an amount at least 6 times the weight of the mix.
Claim 23
Dependent Claim
18 words
The process of claim 1 wherein a plurality of films is laminated and baked to form a pastry.
Claim 24
Dependent Claim
36 words
The process of claim 1 wherein the film has a moisture content of 15% to 50%, the film is rolled to form a roll, and the roll is cut to form a meat-like product upon heating.
Claim 25
Dependent Claim
24 words
The process of claim 23 wherein the slurry contains at least 6 times by weight of water based on the weight of the mix.
Claim 26
Dependent Claim
101 words
A process for preparing versatile protein product comprising: (a) providing a mix of about 30% to about 95% of at least one protein source, 0 to about 20% of at least one edible fat, and 0 to about 5% of at least one edible salt; (b) adding water to the mix to form a slurry; (c) heating the slurry for a time and at a temperature sufficient to gel the slurry; (d) forming the gelled slurry into at least one film comprising from about 8-50% by weight of moisture; (e) forming a product from the film; and (f) recovering the product.
Claim 27
Dependent Claim
101 words
A process for preparing versatile protein product comprising: (a) providing a mix of about 30% to about 95% of at least one protein source, 0 to about 20% of at least one edible fat, and 0 to about 5% of at least one edible salt; (b) adding water to the mix to form a slurry; (c) heating the slurry for a time and at a temperature sufficient to gel the slurry; (d) forming the gelled slurry into at least one film comprising from about 8-50% by weight of moisture; (e) forming a product from the film; and (f) recovering the product.
References Cited (Backward Citations)
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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) | 1982-01-08 | 1982-07-10 | 1983-01-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-01-08 | 1986-07-10 | 1987-01-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-01-08 | 1990-07-10 | 1991-01-09 | $7700.00 | Window Closed / Lapsed |