Method of preparing high protein snack food from egg protein
Patent 4421770 Issued on December 20, 1983. Estimated Expiration Date: 
March 24, 2002. 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.
March 24, 2002. 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 3208851 3475180 3723137 3823659 Apparatus for preparing an elongated edible product Cholesterol free egg product Coagulated egg-white foodstuffs Patent #: 4138507 InventorsAssigneeApplicationNo. 06/361411 filed on 03/24/1982US Classes:426/89, SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL426/103, Sugar or carbohydrate containing426/293, Including surface coating with liquid or plastic426/305, Including subsequent specified treatment of coating426/438, Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.426/614, Poultry egg is basic ingredient426/657From animalExaminersPrimary: Yoncoskie, Robert A.International ClassesA23L 1/00 (20060101)A23J 3/00 (20060101) A23L 1/32 (20060101) A23L 1/322 (20060101) AbstractA high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting the body to form slices, coating the exterior surface of the slices with a liquid batter mix containing starch as a principal ingredient, then breading and deep-fat frying the battered coagulum slices to seal their outer surfaces. By this process, water weeping of the slices during frozen storage, thawing and reheating is substantially prevented.Other References
Field of SearchPoultry egg is basic ingredientIncluding surface coating with liquid or plastic Embedding, rolling or tumbling of particulate solid in core Subsequent cooking Including subsequent specified treatment of coating SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL Sugar or carbohydrate containing Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc. | |
