US3867560A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Gelled protein process for the production of a gelled protein foodstuff
Assignee: Mueller & Co Vivil A
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Filing: 1972-05-02
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Granted: 1975-02-18
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Expires: 1992-05-02
Abstract
Abstract Foodstuff of the confectionery type, but containing considerably less assimilable carbohydrates, and process for the production thereof from a homogeneous paste of a mixture of carbohydrates such as monosaccharides in a proportion of between 35 and 60% by weight, proteins soluble or dispersible in an aqueous medium of a pH between 6.2 and 7.2, in a proportion of between 1 and 45%, a gelling protein or carbohydrate containing at least 70% of nonassimilable material, in a proportion of between 12 and 20%, and between 4 and 25% of water.
Inventors
- 👤 Robert Menzi
- 👤 Hartmut Zeller
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 23:48
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/42; A23L; A23L33/00; A23L33/10; A23L33/20; A23L33/21; A23V; A23V2002/00; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 22
Claim 1
Independent Claim
112 words
A PROCESS FOR THE PRODUCTION OF A FOODSTUFF, COMPRISING THE STEPS OF: (1) MIXING: A. AT LEAST ONE ASSIMILABLE PROTEIN MATERIAL SOLUBLE OR DISPERSIBLE IN AN AQUEOUS MEDIUM HAVING A PH BETWEEN 6.2 AND 7.2, B. AT LEAST ONE ASSIMILABLE CARBOHYDRATE, SELECTED FROM THE GROUP CONTAINING MONOSACCHARIDES AND OLIGOSACCHARIDES, AND C WATER, THE PROPORTIONS OF THESE INGREDIENTS CORRESPONDING, RESPECTIVELY, TO FORM 1 TO 45%; FROM 35 TO 60% AND FROM 4 TO 25% OF THE TOTAL WEIGHT OF THE FOODSTUFF, WHEREIN A PORTION OF SAID ASSIMILABLE PROTEIN MATERIAL CORRESPONDING TO AT LEAST 1% OF THE TOTAL WEIGHT OF THE FOODSTUFF IS IN A FORM CAPABLE OF FOAMING IN THE PRESENCE OF WATER;
Claim 2
Dependent Claim
112 words
A PROCESS FOR THE PRODUCTION OF A FOODSTUFF, COMPRISING THE STEPS OF: (1) MIXING: A. AT LEAST ONE ASSIMILABLE PROTEIN MATERIAL SOLUBLE OR DISPERSIBLE IN AN AQUEOUS MEDIUM HAVING A PH BETWEEN 6.2 AND 7.2, B. AT LEAST ONE ASSIMILABLE CARBOHYDRATE, SELECTED FROM THE GROUP CONTAINING MONOSACCHARIDES AND OLIGOSACCHARIDES, AND C WATER, THE PROPORTIONS OF THESE INGREDIENTS CORRESPONDING, RESPECTIVELY, TO FORM 1 TO 45%; FROM 35 TO 60% AND FROM 4 TO 25% OF THE TOTAL WEIGHT OF THE FOODSTUFF, WHEREIN A PORTION OF SAID ASSIMILABLE PROTEIN MATERIAL CORRESPONDING TO AT LEAST 1% OF THE TOTAL WEIGHT OF THE FOODSTUFF IS IN A FORM CAPABLE OF FOAMING IN THE PRESENCE OF WATER;
Claim 3
Dependent Claim
19 words
STIRRING, DURING OR AFTER THE MIXING OPERATION, THE SOLUTION OR DISPERSION THUS OBTAINED SO AS TO FORM A FOAM;
Claim 4
Dependent Claim
19 words
STIRRING, DURING OR AFTER THE MIXING OPERATION, THE SOLUTION OR DISPERSION THUS OBTAINED SO AS TO FORM A FOAM;
Claim 5
Dependent Claim
19 words
stirring, during or after the mixing operation, the solution or dispersion thus obtained so as to form a foam;
Claim 6
Dependent Claim
19 words
stirring, during or after the mixing operation, the solution or dispersion thus obtained so as to form a foam;
Claim 7
Dependent Claim
32 words
A process as claimed in claim 1, wherein the ingredients of the mixture during the preparation of the paste are kept at a temperature in the range between 10* and 130* C.
Claim 8
Dependent Claim
34 words
A process as claimed in claim 1, wherein the mixture is heated to a temperature between 85* and 100* C, for at least 10 minutes and then allowed to cool down to ambient temperature.
Claim 9
Dependent Claim
47 words
mixing at least one gelling agent, selected from the group consisting of gelling proteins and gelling carbohydrates, containing at least 70% by weight of non-assimilable material, with said foam, the amount of said gelling agent being up to 20% of the total weight of the foodstuff; and
Claim 10
Dependent Claim
47 words
mixing at least one gelling agent, selected from the group consisting of gelling proteins and gelling carbohydrates, containing at least 70% by weight of non-assimilable material, with said foam, the amount of said gelling agent being up to 20% of the total weight of the foodstuff; and
Claim 11
Dependent Claim
47 words
MIXING AT LEAST ONE GELLING AGENT, SELECTED FROM THE GROUP CONSISTING OF GELLING PROTEINS AND GELLING CARBOHYDRATES, CONTAINING AT LEAST 70% BY WEIGHT OF NON-ASSIMILABLE MATERIAL, WITH SAID FOAM, THE AMOUNT OF SAID GELLING AGENT BEING UP TO 20% OF THE TOTAL WEIGHT OF THE FOODSTUFF; AND
Claim 12
Dependent Claim
47 words
MIXING AT LEAST ONE GELLING AGENT, SELECTED FROM THE GROUP CONSISTING OF GELLING PROTEINS AND GELLING CARBOHYDRATES, CONTAINING AT LEAST 70% BY WEIGHT OF NON-ASSIMILABLE MATERIAL, WITH SAID FOAM, THE AMOUNT OF SAID GELLING AGENT BEING UP TO 20% OF THE TOTAL WEIGHT OF THE FOODSTUFF; AND
Claim 13
Dependent Claim
50 words
MIXING AT LEAST ONE POWDERY VEGETABLE CELLULOSE MATERIAL WITH THE LATTER MIXTURE, SO AS TO FORM A HOMOGENOUS PASTE, THE PROPORTION OF SAID POWDERY CELLULOSE MATERIAL BEING SUCH THAT THE TOTAL AMOUNT OF GELLING AGENT AND CELLULOSE MATERIAL IS FROM 12 TO 40% OF THE TOTAL WEIGHT OF THE FOODSTUFF.
Claim 14
Dependent Claim
50 words
MIXING AT LEAST ONE POWDERY VEGETABLE CELLULOSE MATERIAL WITH THE LATTER MIXTURE, SO AS TO FORM A HOMOGENOUS PASTE, THE PROPORTION OF SAID POWDERY CELLULOSE MATERIAL BEING SUCH THAT THE TOTAL AMOUNT OF GELLING AGENT AND CELLULOSE MATERIAL IS FROM 12 TO 40% OF THE TOTAL WEIGHT OF THE FOODSTUFF.
Claim 15
Dependent Claim
50 words
mixing at least one powdery vegetable cellulose material with the latter mixture, so as to form a homogeneous paste, the proportion of said powdery cellulose material being such that the total amount of gelling agent and cellulose material is from 12 to 40% of the total weight of the foodstuff.
Claim 16
Dependent Claim
50 words
mixing at least one powdery vegetable cellulose material with the latter mixture, so as to form a homogeneous paste, the proportion of said powdery cellulose material being such that the total amount of gelling agent and cellulose material is from 12 to 40% of the total weight of the foodstuff.
Claim 17
Dependent Claim
31 words
A process as claimed in claim 1, wherein fats in an amount of not more than 5% by weight of the total weight of the mixture are added to the latter.
Claim 18
Dependent Claim
15 words
A process as claimed in claim 1, wherein a flavour is added to the mixture.
Claim 19
Dependent Claim
26 words
A process as claimed in claim 1, wherein at least one additive for improving the properties of conservation of the foodstuff is added to the mixture.
Claim 20
Dependent Claim
27 words
A process as claimed in claim 1, wherein at least one additive for improving the capacity of the foodstuff to retain moisture is added to the mixture.
Claim 21
Dependent Claim
18 words
A process as claimed in claim 1, wherein at least one mineral salt is added to the mixture.
Claim 22
Dependent Claim
14 words
A process as claimed in claim 8, wherein said mineral salt is sodium chloride.
References Cited (Backward Citations)
US3097946A
Cited
US3058828A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-02-17 | 1978-08-19 | 1979-02-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-02-17 | 1982-08-19 | 1983-02-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-02-17 | 1986-08-19 | 1987-02-18 | $7700.00 | Window Closed / Lapsed |