US4176202A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Vegetable protein ingredient for Kamaboko products
Assignee: Nestle Purina PetCare Co
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Filing: 1978-10-04
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Granted: 1979-11-27
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Expires: 1998-10-04
Abstract
Abstract A vegetable protein composition which is suitable as a replacement for fresh or frozen fish in Kamaboko products is disclosed. The composition comprises a mixture of a vegetable protein isolate and a fat emulsion containing fat at a level exceeding about 20% by weight. The composition does not detract from the color, texture, and flavor of Kamaboko products when used as a replacement for fish.
Inventors
- 👤 Carl D. Decker
- 👤 S. Kent Holt
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 05:48
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/225; A23J3/227; A23L; A23L17/00; A23L17/70
Claims Analysis
Total Claims: 16
Claim 1
Independent Claim
68 words
A kamaboko-type gelled fish product comprising comminuted fish flesh obtained from fresh fish or frozen surimi and a composition consisting essentially of between about 60 and 90% by weight of a vegetable protein isolate and about 10-40% by weight of a fat emulsion having a fat content exceeding 20% by weight, wherein the level of said composition does not exceed about 90% by weight of the fish flesh.
Claim 2
Dependent Claim
68 words
A kamaboko-type gelled fish product comprising comminuted fish flesh obtained from fresh fish or frozen surimi and a composition consisting essentially of between about 60 and 90% by weight of a vegetable protein isolate and about 10-40% by weight of a fat emulsion having a fat content exceeding 20% by weight, wherein the level of said composition does not exceed about 90% by weight of the fish flesh.
Claim 3
Dependent Claim
15 words
The fish product of claim 1 wherein said vegetable protein isolate is a soy isolate.
Claim 4
Dependent Claim
21 words
The fish product of claim 1 wherein said fat emulsion has a fat content between about 20 and 70% by weight.
Claim 5
Dependent Claim
30 words
The fish product of claim 1 wherein said composition consists essentially of about 80% by weight of a vegetable protein isolate and about 20% by weight of a fat emulsion.
Claim 6
Dependent Claim
23 words
The fish product of claim 1 wherein the level of said composition does not exceed about 30% by weight of the fish flesh.
Claim 7
Dependent Claim
26 words
The fish product of claim 1 wherein said fat emulsion further comprises a protein emulsifier, a water soluble sweetener-type carbohydrate, a stabilizing salt, and a surfactant.
Claim 8
Dependent Claim
49 words
The fish product of claim 6 wherein said mixture comprises 1 to 9% by weight of a protein emulsifier, about 20 to 70% by weight of a water soluble carbohydrate, about 1 to 3% by weight of a stabilizing salt, and less than 2% by weight of a surfactant.
Claim 9
Dependent Claim
71 words
A kamaboko-type gelled fish product comprising comminuted fish flesh obtained from fresh fish or frozen surimi and a composition consisting essentially of between about 60 and 90% by weight of a vegetable protein isolate and about 10-40% by weight of a fat emulsion having a fat content between about 20 and 70% by weight wherein the level of said composition does not exceed about 30% by weight of the fish flesh.
Claim 10
Dependent Claim
71 words
A kamaboko-type gelled fish product comprising comminuted fish flesh obtained from fresh fish or frozen surimi and a composition consisting essentially of between about 60 and 90% by weight of a vegetable protein isolate and about 10-40% by weight of a fat emulsion having a fat content between about 20 and 70% by weight wherein the level of said composition does not exceed about 30% by weight of the fish flesh.
Claim 11
Dependent Claim
86 words
The process of preparing a kamaboko-type gelled fish product comprising: (a) blending comminuted fresh fish flesh or frozen surimi with a composition consisting essentially of between about 60 and 90% by weight of a vegetable protein isolate and about 10-40% by weight of a fat emulsion having a fat content exceeding 20% by weight, wherein the level of said composition does not exceed about 90% by weight of the fish flesh; to form a paste, (b) shaping said paste and heating to form a gelled product.
Claim 12
Dependent Claim
86 words
The process of preparing a kamaboko-type gelled fish product comprising: (a) blending comminuted fresh fish flesh or frozen surimi with a composition consisting essentially of between about 60 and 90% by weight of a vegetable protein isolate and about 10-40% by weight of a fat emulsion having a fat content exceeding 20% by weight, wherein the level of said composition does not exceed about 90% by weight of the fish flesh; to form a paste, (b) shaping said paste and heating to form a gelled product.
Claim 13
Dependent Claim
14 words
The process of claim 9 wherein the vegetable protein isolate is a soy isolate.
Claim 14
Dependent Claim
20 words
The process of claim 9 wherein the fat emulsion has a fat content between about 20 and 70% by weight.
Claim 15
Dependent Claim
22 words
The process of claim 9 wherein the level of said composition does not exceed about 30% by weight of the fish flesh.
Claim 16
Dependent Claim
14 words
The process of claim 9 wherein said blend includes flavorings, sugar, salt and starch.
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) | 1982-11-26 | 1983-05-28 | 1983-11-27 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-11-26 | 1987-05-28 | 1987-11-27 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-11-26 | 1991-05-28 | 1991-11-27 | $7700.00 | Window Closed / Lapsed |