Proteinaceous food product
Patent 4016295 Issued on April 5, 1977. Estimated Expiration Date: 
April 5, 1994. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
April 5, 1994. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2560621 2986469 3041174 3502481 3873736 InventorsAssigneeApplicationNo. 05/515674 filed on 10/17/1974US Classes:426/43, Including addition of bacterial culture426/56, With added enzyme, or added enzyme producing material or microorganism426/580, Basic ingredient lacteal derived other than butter substitute in emulsion form426/643, Seafood426/646, Comminuted426/656, Protein, amino acid, or yeast containing426/7, FERMENTATION PROCESSES426/805, PET FOOD FOR DOG, CAT, BIRD, OR FISH426/92Animal meat derived componentExaminersPrimary: Jones, Raymond N.Assistant: Fan, C. A. Attorney, Agent or FirmForeign Application Priority Data1973-10-18 UKAbstractA novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to autolysis or proteolysis, and adding the acidic fermented material to a colloidal solution of protein, such as milk or soya milk, whereupon the diposed protein is precipitated and forms a curd that entraps and binds the particles of fermented material. The curd and entrapped material are separated off and compacted into a coherent mass. The product, which is a compacted mass of the precipitated protein with particles of the fermented material distributed through it, can have the consistency of a cheese and may be formed into "cheese" shapes. The flavor of the product is influenced by the nature of the fermented material.Field of SearchFERMENTATION PROCESSESMaterial is mammal or fowl derived With added enzyme, or added enzyme producing material or microorganism Material is comminuted, ground, or in finely divided form Animal meat derived component Basic ingredient lacteal derived other than butter substitute in emulsion form Animal derived material is an ingredient other than extract or protein Carbohydrate containing PET FOOD FOR DOG, CAT, BIRD, OR FISH Protein, amino acid, or yeast containing Comminuted Including addition of bacterial culture | |
