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GB1518778A - Reformed meat products - Google Patents

Reformed meat products

Info

Publication number
GB1518778A
GB1518778A GB10473/77A GB1047377A GB1518778A GB 1518778 A GB1518778 A GB 1518778A GB 10473/77 A GB10473/77 A GB 10473/77A GB 1047377 A GB1047377 A GB 1047377A GB 1518778 A GB1518778 A GB 1518778A
Authority
GB
United Kingdom
Prior art keywords
protein
fish
heat
coagulable
iii
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB10473/77A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestle Purina PetCare Co
Original Assignee
Ralston Purina Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ralston Purina Co filed Critical Ralston Purina Co
Priority to GB10473/77A priority Critical patent/GB1518778A/en
Publication of GB1518778A publication Critical patent/GB1518778A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Edible Oils And Fats (AREA)

Abstract

1518778 Reformed meat and fish products RALSTON PURINA CO 11 March 1977 10473/77 Heading A2B A reformed meat product comprises (i) a raw meat or fish mass whose connective tissue has been destroyed, (ii) an emulsion of fat, water and heat-coagulable vegetable protein, (iii) fibrous textured vegetable protein and (iv) non-heat-coagulable vegetable protein, and has a pH of 5.8-6.4 for non-fish products, of 6.3 - 6.8 for fish products, and an average in relation to the ratio of fish and non-fish for mixed products. The components (i) - (iv) are mixed together, the pH being adjusted if necessary by adding e.g., a Na 2 CO 3 -phosphate mixture before or after mixing. The product may comprise 20-70 wt. % low quality meat, which may have been deboned, 15-30 wt. % protein filaments as (iii), and 1-5 wt. % non- heat-coagulable protein. The emulsion (ii) may include 30-60 wt. % fat based on the protein (iii) and 7-20 wt. % heat-coagulable protein based on said fat.
GB10473/77A 1977-03-11 1977-03-11 Reformed meat products Expired GB1518778A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB10473/77A GB1518778A (en) 1977-03-11 1977-03-11 Reformed meat products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB10473/77A GB1518778A (en) 1977-03-11 1977-03-11 Reformed meat products

Publications (1)

Publication Number Publication Date
GB1518778A true GB1518778A (en) 1978-07-26

Family

ID=9968499

Family Applications (1)

Application Number Title Priority Date Filing Date
GB10473/77A Expired GB1518778A (en) 1977-03-11 1977-03-11 Reformed meat products

Country Status (1)

Country Link
GB (1) GB1518778A (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4559236A (en) * 1982-12-20 1985-12-17 Suzuhiro U.S.A., Inc. Method of preparing fabricated meat products
US4622234A (en) * 1983-06-13 1986-11-11 Suzuhiro U.S.A., Inc. Process for preparing a fish meat product
US4784870A (en) * 1984-03-21 1988-11-15 Fuji Oil Company, Ltd. Process for preparing paste food product
US4994366A (en) * 1988-04-28 1991-02-19 Jac Creative Foods, Inc. Shrimp analog forming process
US5028445A (en) * 1988-04-28 1991-07-02 Jac Creative Foods, Inc. Process of forming simulated crustacean meat
EP1060676A1 (en) * 1999-06-16 2000-12-20 Neptune S.A. Food product having a fibrous texture obtained from fish proteins
EP1736062A3 (en) * 1999-11-16 2007-04-11 Société des Produits Nestlé S.A. Meat emulsion product
EP1959743A2 (en) * 2005-11-16 2008-08-27 University of Massachusetts Process for improving water holding capacity and tenderness in cooked protein food products
EP2101589A2 (en) * 2006-12-19 2009-09-23 Nestec S.A. Meat emulsion products and methods of making same
CN116158485A (en) * 2021-11-24 2023-05-26 财团法人纺织产业综合研究所 Artificial fiber meat

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4559236A (en) * 1982-12-20 1985-12-17 Suzuhiro U.S.A., Inc. Method of preparing fabricated meat products
US4622234A (en) * 1983-06-13 1986-11-11 Suzuhiro U.S.A., Inc. Process for preparing a fish meat product
US4784870A (en) * 1984-03-21 1988-11-15 Fuji Oil Company, Ltd. Process for preparing paste food product
US4994366A (en) * 1988-04-28 1991-02-19 Jac Creative Foods, Inc. Shrimp analog forming process
US5028445A (en) * 1988-04-28 1991-07-02 Jac Creative Foods, Inc. Process of forming simulated crustacean meat
EP1060676A1 (en) * 1999-06-16 2000-12-20 Neptune S.A. Food product having a fibrous texture obtained from fish proteins
FR2794944A1 (en) * 1999-06-16 2000-12-22 Neptune FOOD PRODUCT HAVING FIBROUS TEXTURE OBTAINED FROM FISH PROTEINS
US6770318B1 (en) 1999-06-16 2004-08-03 Neptune S.A. Fish based food product and process for making
EP1736062A3 (en) * 1999-11-16 2007-04-11 Société des Produits Nestlé S.A. Meat emulsion product
EP1736062B1 (en) 1999-11-16 2017-07-05 Société des Produits Nestlé S.A. Meat emulsion product
EP3228196A1 (en) * 1999-11-16 2017-10-11 Société des Produits Nestlé S.A. Meat emulsion product
EP1959743A2 (en) * 2005-11-16 2008-08-27 University of Massachusetts Process for improving water holding capacity and tenderness in cooked protein food products
JP2009515554A (en) * 2005-11-16 2009-04-16 ユニバーシティ オブ マサチューセッツ Methods for improving the water retention capacity and softness of cooked protein foods
EP1959743A4 (en) * 2005-11-16 2009-06-10 Univ Massachusetts Process for improving water holding capacity and tenderness in cooked protein food products
EP2101589A2 (en) * 2006-12-19 2009-09-23 Nestec S.A. Meat emulsion products and methods of making same
EP2101589A4 (en) * 2006-12-19 2010-04-28 Nestec Sa Meat emulsion products and methods of making same
AU2007342596B2 (en) * 2006-12-19 2013-01-10 Société des Produits Nestlé S.A. Meat emulsion products and methods of making same
EP2599388A3 (en) * 2006-12-19 2013-07-10 Nestec S.A. Meat emulsion products and methods of making same
CN116158485A (en) * 2021-11-24 2023-05-26 财团法人纺织产业综合研究所 Artificial fiber meat

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Legal Events

Date Code Title Description
PS Patent sealed
PE20 Patent expired after termination of 20 years

Effective date: 19970310