Process of treating vegetables for use in a vegetable omelette mix
Patent 4910036 Issued on March 20, 1990. Estimated Expiration Date: 
January 4, 2009. 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.
January 4, 2009. 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 2941889 3565638 3911144 Liquid egg blend Acidified vegetables for pastries Product for and method of enhancing the flavor of food Starch of wxfl1 genotype and products produced therefrom Patent #: 4789738 InventorAssigneeApplicationNo. 293296 filed on 01/04/1989US Classes:426/589, Soup, sauce, gravy or base426/321, INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT426/330.1, Egg material is basic ingredient426/578, Starch or derivatives is gel former426/614, Poultry egg is basic ingredient426/615Plant material is basic ingredient other than extract, starch or proteinExaminersPrimary: Czaja, Donald E.Assistant: Pratt, Helen Attorney, Agent or FirmInternational ClassesA23L 001/32A23L 001/195 A21D 002/36 AbstractA low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising the following steps: mixing a starch and water to form a starch slurry; cooking the strach slurry; adding a food grade acidulent to form a sauce; adding chopped vegetables to produce a vegetable sauce with a pH of no more than 4.6; heating the vegetable sauce; cooling the vegetable sauce; and aseptically packaging the vegetable sauce. After processing the vegetables in this manner, the vegetable sauce can be blended with a low cholesterol liquid egg product without microbiological contamination of the egg product. The resulting vegetable omelette mix can then be packaged for subsequent omelette preparation.Field of SearchEgg material is basic ingredientStarch or derivatives is gel former Carbohydrate is starch Poultry egg is basic ingredient Plant material is basic ingredient other than extract, starch or protein Cream style vegetable Soup, sauce, gravy or base INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT Acid or base treatment | |
