US PATENT SUBCLASS 426 / 402
.~.~.~ Including water addition to or removal from normally solid food material

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

665  DF  PROCESSES {25}
392  DF  .~ Packaging or treatment of packaged product {6}
397  DF  .~.~ In rigid liquid impermeable container, e.g., can, bottle, etc. {7}
402.~.~.~ Including water addition to or removal from normally solid food material

DEFINITION

Classification: 426/402

(under subclass 397) Processes involving either (1) the intentional association of water together in a package with a normally solid foodstuff; or (2) the removal of nonadded water from a normally solid foodstuff.

(1) Note. Sealing of a food in a can with water therein so that the water therein can be subsequently utilized to cook the food is proper for this subclass. Also proper herein is the addition of steam after an external vacuumizing operation if the intent is to package the steam with the food.

(2) Note. Excluded from this subclass is, (A) the use of water to merely cook or clean a food; (B) a process of using steam to merely eliminate air or other gases; (c) An extraction method using water as the extracting means; (D) the removal of water from a solid food and the subsequent addition of an equal amount of water to the solid food; (E) the roasting of a food without an indication that a drying is being effected; (F) batter and other foods which are normally not solids.

SEE OR SEARCH THIS CLASS, SUBCLASS:

384+, for a process of freeze-drying or freeze concentrating.

426, for a process of removing water from a solid using a nonglyceridic liquid as an extracting material.

443+, for a process of preparing or treating a dry material. 506+, for the treatment of a solid material with an aqueous material.

519, for a process of separating a starting material into

plural different constituents.

520+, for a process of heating a food.