Appeal No. 1997-1294
Application No. 08/524,763
protein is produced as follows:
In preparing the breading crumbs, the dry dough-
forming ingredients are first mixed together and powered
sodium caseinate or other heat-set protein is
incorporated into the dry mixture, which then is formed
into a dough. Alternatively, an aqueous dispersion of
the heat-set protein may be mixed into the dough. The
dough then is baked, preferably following dough
stretching as in U.S. Patent No. 4,423,078, and the dough
is wet sized to provide wet-sized breading crumbs. In
yet another alternative approach, an aqueous dispersion
of the heat-set protein may be coated onto the surface of
previously formed crumbs and drawn into the crumb using a
vacuum/tumbling method as discussed below.
As evidence of obviousness of the claimed subject matter
under 35 U.S.C. § 103, the examiner relies on the disclosure
of Rispoli. Rispoli discloses a self-sticking breading crumb
composition and a method of making the same. According to the
examiner (Answer, page 3),
[t]his composition contains 1 to 20% protein which may be
whey protein, milk protein, soy isolate, gelatin, egg
albumin or wheat gluten. At example III gum arabic and
egg white solid are mixed with bread crumbs and the
mixture is dried in an oven at less than 200F. Claim 1
does not appear to differ from Rispoli. The various
crumbs of claim 2 are noted in example 1. The moisture
4
Page: Previous 1 2 3 4 5 6 7 Next
Last modified: November 3, 2007