US PATENT SUBCLASS 426 / 61
DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF

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

61DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF {3}
62  DF  .~> Yeast containing
63  DF  .~> Proteolytic enzyme containing, e.g., papain, ficin, bromelin, trypsin, pepsin, rennin, etc.
64  DF  .~> Malt, malt extract, or diastatic enzyme

DEFINITION

Classification: 426/61

(under the class definition) Subject matter wherein (A) the composition contains a ferment material either being in an activated condition as in a hydrated yeast flour system or (B) the composition contains an enzyme material in a dormant state which can be activated so that the ferment contained therein will function in a bio-chemical manner or (C) compositions which contain added live micro-organisms, generally, for the purpose of augmenting the digestive action of the intestinal tract, e.g., Bacillus acidophilus milk, etc.., or (D) processes of preparing or treating the compositions noted in Parts, A, B or C.

(1) Note. Natural foods which contain enzymes but wherein the disclosure of the patent is silent as to the activation of the enzymes or the functioning of the enzyme therein for their bio-chemical activity are not proper herein and will be found in the product area of this class.

(2) Note. Unless the patent disclosure indicates to the contrary that an added material to a food is not for the purpose of affecting a fermentation, material such as malt, malt extract, yeast type material, baker's yeast, leaven, a named enzyme material, or a live micro-organism, will be regarded as preparing a composition proper for this subclass.

(3) Note. Unless the patent disclosure indicates to the contrary, terms such as wort, malt wort, malt liquor, malt beverage, cheese, bread, alcohol containing beverage and other food prepared through a fermentation reaction will be regarded as foods having no further active ferment material capable of carrying out an additional fermentation reaction and will be classified below on some other basis.

SEE OR SEARCH THIS CLASS, SUBCLASS:

2, for the processes which involve the treatment of live animals.

7+, for processes of preparing foods involving a fermentation step. 531+, for products which may contain a ferment in a permanently inactive state and in particular subclasses 549+ for a batter or dough product, 582 for a cheese product, and 592 for an alcohol containing beverage.