US4254156A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Imitation cheese base
Assignee: Jubilee Foods Inc
•
Filing: 1979-05-07
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Granted: 1981-03-03
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Expires: 1999-05-07
Abstract
Abstract An imitation cheese base which simulates the consistency, feel and texture of a cheese cake filling is prepared by mixing a cooled gelled custard, a solution of gelatin, a dry mix of starch and sugar and a vegetable oil-based imitation cheese to form a chilled slurry and aerating the same. The resulting mixture possesses a cellular structure which it retains for a long period of time.
Inventors
- 👤 Paul De Socio
- 👤 Morris Kaporsvsky
- 👤 Joel S. Tropp
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 06:49
CPC Classifications
A; A23; A23C; A23C20/00; A23C20/02; A23L; A23L29/00; A23L29/20; A23L29/275; A23L29/281; A23L29/284; A23L9/00; A23L9/10; A23L9/12
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
177 words
A process for preparing an imitation cheese base especially suited for an imitation cheese cake dessert, the process comprising: separately preparing the following components: (1) a custard component by mixing a custard base and a solution of sugar in water and cooking the same until the resulting mixture begins to gel and then permitting the mixture to cool; (2) a gelatin component by boiling a mixture of water and gelatine until all of the gelatine has dissolved and then cooling the product to about room temperature; (3) a dry mixture of sugar and starch by mixing the same together; (4) an imitation cream cheese component by cooling a commercially available vegetable oil sold as imitation cream cheese to 40°-45° F.; mixing the several said components in a mixer to obtain a slurry product at a temperature of between about 45° and 50° F.; aerating the slurry to obtain at 15% to 20% air cell structure; and freezing the slurry in containers suitable for storage thereof, for a time at least sufficient for the gelatin therein to gelatinize.
Claim 2
Dependent Claim
177 words
A process for preparing an imitation cheese base especially suited for an imitation cheese cake dessert, the process comprising: separately preparing the following components: (1) a custard component by mixing a custard base and a solution of sugar in water and cooking the same until the resulting mixture begins to gel and then permitting the mixture to cool; (2) a gelatin component by boiling a mixture of water and gelatine until all of the gelatine has dissolved and then cooling the product to about room temperature; (3) a dry mixture of sugar and starch by mixing the same together; (4) an imitation cream cheese component by cooling a commercially available vegetable oil sold as imitation cream cheese to 40°-45° F.; mixing the several said components in a mixer to obtain a slurry product at a temperature of between about 45° and 50° F.; aerating the slurry to obtain at 15% to 20% air cell structure; and freezing the slurry in containers suitable for storage thereof, for a time at least sufficient for the gelatin therein to gelatinize.
Claim 3
Dependent Claim
31 words
The process of claim 1 which includes cooking the custard component at about 180°-190° F. until the component starts to gel, and then cooling the cooked product to about 40° F.
Claim 4
Dependent Claim
30 words
The process of claim 1 which includes cooking the gelatin component at about 212° F. until all of the gelatin dissolves and then cooling the product to about room temperature.
Claim 5
Dependent Claim
24 words
The process of claim 1 wherein the custard component comprises water, sugar and custard base in the approximate proportions of about 8:3:1 by weight.
Claim 6
Dependent Claim
21 words
The process of claim 1 wherein the gelatin component comprises water and gelatin in the approximate proportions of 11:5:1 by weight.
Claim 7
Dependent Claim
24 words
The process of claim 1 wherein the dry mix consists of sugar and low temperature starch in the proportions of about 30:1 by weight.
Claim 8
Dependent Claim
34 words
The process of claim 1 wherein the temperature of the components added to the mixer is about 40° F. for (1), 75°-80° F. for (2), room temperature for (3) and 40°-45° F. for (4).
Claim 9
Dependent Claim
50 words
The process of preparing a frozen dessert which includes preparing the imitation cheese base of claim 1, partially filling a container with the same, adding cheese cake components to the material in the container and then freezing the container with the imitation cheese base and the cheese cake components therein.
Claim 10
Dependent Claim
10 words
The frozen dessert product of the process of claim 8.
Claim 11
Dependent Claim
11 words
The imitation cheese base product of the process of claim 1.
References Cited (Backward Citations)
US1928664A
Cited
US2015257A
Cited
US2112442A
Cited
US3455698A
Cited
US3666493A
Cited
US4163806A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-03-02 | 1984-09-01 | 1985-03-03 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-03-02 | 1988-09-01 | 1989-03-03 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-03-02 | 1992-09-01 | 1993-03-03 | $7700.00 | Window Closed / Lapsed |