Appeal No. 1997-1294
Application No. 08/524,763
content of claim 6 is seen to be within that expected for
a dried storage stable food product. Sodium caseinate of
claim 7 is indicated in example 1 as a protein source.
Also the protein is applied to the surface of the bread
crumbs as set forth in claim 12.
The examples referred to by the examiner show protein
materials, such as sodium caseinate and/or egg white solids,
being combined
with bread crumbs in a rotating coating kettle. This coating
method is materially different from those methods which are
said to be useful for incorporating heat-set proteins into the
bread crumbs. Compare Rispoli, examples 1 and 3, with
specification, pages 3 and 4. On this record, the examiner
has not proffered any evidence that mixing a protein material,
such as sodium caseinate and/or egg white solide, with bread
crumbs in a rotating coating kettle, necessarily or inherently
results in bread crumbs having at least about one percent of
the protein material incorporated therein. Nor has the
examiner supplied a suggestion to incorporate the claimed
amount of a heat set protein material into the bread crumbs of
5
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