US PATENT SUBCLASS 426 / 7
FERMENTATION PROCESSES

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

7FERMENTATION PROCESSES {15}
8  DF  .~> In package
9  DF  .~> In presence of biocide or biostat
10  DF  .~> With glucose oxidase
11  DF  .~> Alcoholic beverage production or treatment to result in alcoholic beverage {5}
17  DF  .~> Preparation of vinegar
18  DF  .~> Of farinaceous cereal or cereal material {4}
32  DF  .~> Egg white per se, gelatin, collagen or blood
33  DF  .~> Isolated triglyceride other than milk derived
34  DF  .~> Of milk or milk product {4}
44  DF  .~> Of isolated seed, bean or nut, or material derived therefrom {2}
47  DF  .~> Of whole egg or yolk
48  DF  .~> Of isolated carbohydrate
49  DF  .~> Of plant or plant derived material {4}
55  DF  .~> Material is mammal or fowl derived {1}
60  DF  .~> Of or with yeast or mold

DEFINITION

Classification: 426/7

(under the class definition) Processes wherein an enzyme is employed bio-chemically to prepare a food or to perfect a food.

(1) Note. The enzyme can be initially present, such as in autolysis or can be added.

(2) Note. The enzyme can be in any active state, e.g., as in a micro-organism or plant material.

(3) Note. Classification herein is on the basis of the first appearing material that is subjected to a fermentation reaction and is bio-chemically affected and not on the basis of the first appearing material, per se. For instance, the fermentation of a milk product and subsequent addition thereto of a cereal product is classifiable in the milk area which is lower down in the schedule hierarchy than is the cereal area. In the event that it is uncertain whether a fermentation reaction is occurring on a particular substrate classification in the first appearing area would be proper.

(4) Note. Classification herein is based on the process of fermenting a particular food substrate to result in a desired food product rather than on the basis of culturing a micro-organism or in the preparation of active enzyme materials which are to be used in later food fermenting operations.

(5) Note. Classification is proper herein if the claims are uncertain as to whether a fermentation reaction is occurring, but the specification discloses a fermentation reaction occurring within the bounds of the claimed process limitations. An example of such a situation is in the failure of many patent claims to recite the use of yeast in dough working operation, while the disclosure recites yeast as being an inherent part of the dough manufacturing operation. SEE OR SEARCH CLASS

47, Plant Husbandry, for processes or apparatus for cultivating or culturing mushrooms, for sprouting or germinating seeds for planting or testing the sprouted or germinating power of seeds; articles or compositions that include seeds and either bacteria or other ferments, and processes of making such articles or compositions; processes of cultivating or culturing seed plants or other nonfungal plants that include fermentation.

210, Liquid Purification or Separation,

2+, for processes of treating impure liquids by a living organism, e.g., bacteriological digestion of sewage, etc..

424, Drug, Bio-Affecting and Body Treating Compositions, particularly

50, 93.1+ and 94 for a drug, bio-affecting or body treating composition containing an active enzyme, bacteria or other ferment.

435, Chemistry: Molecular Biology and Microbiology, appropriate subclass, for processes that include food fermentation but are not claimed as peculiar thereto are in this class (435). Culturing or propagating methods, per se, even though peculiar to food micro-organisms are also in this class (435). Single enzyme systems are in class (435) while mixed organisms and mixed enzyme systems peculiar to food are in Class 426.