US5236734A
Expired / Lapsed
US
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Method of preparing a proteinaceous food product containing a melt spun oleaginous matrix
Assignee: NTI HOLDINGS CORP
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Filing: 1992-03-16
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Granted: 1993-08-17
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Expires: 2012-03-16
Abstract
Abstract Proteinaceous products, such as hamburgers or soy-based materials, are formed containing an oleaginous matrix, which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose or water-soluble cellulosic materials.
Inventors
- 👤 Richard C. Fuisz
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 18:22
CPC Classifications
A; A61; A61K; A61K8/00; A61K8/02; A23; A23G; A23G3/00; A23G3/02; A23G3/10; A23G3/34; A23G3/346; A23G3/36; A23J; A23J3/00; A23J3/22; A23J3/225; A23J3/227; A23L; A23L13/00; A23L13/40; A23L13/42; A23L13/428; A23L13/43; A23L13/50; A23L13/52; A23L13/60; A23L13/67; A23L29/00; A23L29/20; A23L29/206; A23L29/262; A23L29/30; A23L29/35; A23L33/00; A23L33/20; A23L5/00; A23P; A23P10/00; A23P10/20; A23P10/25; A23P10/28; A61K8/0241; A61K8/027; A61K8/18; A61K8/30; A61K8/40; A61K8/44; A61K8/445; A61K8/60; A61K8/72; A61K8/73; A61K8/735; A61K9/00; A61K9/70; A61Q; A61Q17/00; A61Q17/04; A61Q5/00; A61Q5/12; A23G2200/00; A23G2200/06; A23G2200/08
Claims Analysis
Total Claims: 18
Claim 1
Independent Claim
56 words
A method of preparing a proteinaceous-based food product comprising combining an oleaginous-containing matrix, which is formed by melt-spinning a mixture of an oleaginous substance and a carrier material to provide internal flow thereby permitting transition in structure without degradation of said carrier material and oleaginous substance, with a proteinaceous material to provide said proteinaceous-based food product.
Claim 2
Independent Claim
56 words
A method of preparing a proteinaceous-based food product comprising combining an oleaginous-containing matrix, which is formed by melt-spinning a mixture of an oleaginous substance and a carrier material to provide internal flow thereby permitting transition in structure without degradation of said carrier material and oleaginous substance, with a proteinaceous material to provide said proteinaceous-based food product.
Claim 3
Dependent Claim
18 words
The method of claim 1, wherein said oleaginous substance is a vegetable oil or mixture of vegetable oils.
Claim 4
Dependent Claim
27 words
The method of claim 1, wherein said oleaginous substance is selected from the group consisting of animal fats, tallows, lards, fish oils, crustacean oils and mixtures thereof.
Claim 5
Dependent Claim
26 words
The method of claim 3, wherein said oleaginous substance is present in an amount of from about 2 to about 40% by weight of said matrix.
Claim 6
Dependent Claim
26 words
The method of claim 4, wherein said oleaginous substance is present in an amount of from about 10 to about 30% by weight of said matrix.
Claim 7
Dependent Claim
26 words
The method of claim 5, wherein said oleaginous substance is present in an amount of from about 15 to about 22% by weight of said matrix.
Claim 8
Dependent Claim
29 words
The method of claim 1, wherein said oleaginous substance is selected from the group consisting of vegetable oils, animal fats, tallows, lards, fish oils, crustacean oils and mixtures thereof.
Claim 9
Dependent Claim
24 words
The method of claim 1, wherein said carrier material is selected from the group consisting of saccharides and water-soluble cellulosic materials and mixtures thereof.
Claim 10
Dependent Claim
27 words
The method of claim 8, wherein said cellulosic material is selected from the group consisting of methylcellulose, ethylcellulose, hydroxymethylcellulose, hydroxyethylcellulose, alkali-metal salts of carboxymethylcellulose and mixtures thereof.
Claim 11
Dependent Claim
26 words
The method of claim 1, wherein said saccharide is selected from the group consisting of sucrose, lactose, fructose, dextrose, sorbitol, mannitol, maltose, polydextrose and mixtures thereof.
Claim 12
Dependent Claim
29 words
The method of claim 1, wherein the proteinaceous material is selected from the group consisting of animal meats, soy-based products, vegetable-based products, fish products, crustacean products and mixtures thereof.
Claim 13
Dependent Claim
26 words
The method of claim 1, wherein the food product further comprises a flavorant selected from the group consisting of natural flavors, artificial flavors and mixtures thereof.
Claim 14
Dependent Claim
30 words
The method of claim 12, wherein said matrix is formed by melt-spinning a member of the group consisting of flavorants and hydrogels with said oleaginous substance and said carrier material.
Claim 15
Dependent Claim
35 words
The method of claim 13, wherein said hydrogel is selected from the group consisting of xanthan gum, guar gum, carrageenan gum, gum tragacanth, sodium alginate, gum kayara, locust bean gum, gum acacia, and mixtures thereof.
Claim 16
Dependent Claim
25 words
The method of claim 1, wherein said matrix is present in an amount of from about 0.5 to about 10% by weight of said product.
Claim 17
Dependent Claim
25 words
The method of claim 15, wherein said matrix is present in an amount of from about 1.0 to about 7% by weight of said product.
Claim 18
Dependent Claim
25 words
The method of claim 16, wherein said matrix is present in an amount of from about 3.0 to about 6.0% by weight of said product.
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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) | 1996-08-16 | 1997-02-15 | 1997-08-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 2000-08-16 | 2001-02-15 | 2001-08-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2004-08-16 | 2005-02-15 | 2005-08-17 | $7700.00 | Window Closed / Lapsed |