| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426574000 | Meat, meat extracts, or meat analog | 35 |
| 20090011109 | Method For Producing a Casing-Less Sausage or Similar Type Food Product and Product Thus Obtained - A process for elaborating a casing-less sausage- or similar-type food product, the process comprises the steps consisting in preparing an emulsion-type sausage paste having a gel-like viscosity; extruding the sausage paste into portions of a predetermined shape, which maintain said shape and which have at least one essentially flat surface; cooking the upper and lower surfaces of the said portions in order to form a skin that is obtained by applying heat to the external sausage paste of said portions, thereby leaving a core which is surrounded by the skin and which consists of the sausage paste that was not used to form the skin; performing a second cooking step in order to cook the cores, thereby forming sausage-type food products; and finally cooling the sausage-type food products prior to packing. The product thus obtained consists of a body which has at least one essentially-flat surface and which has a skin that is obtained upon heating, and a core which is surrounded by the skin and which consists of the cooked sausage paste that was not used to form the skin. | 01-08-2009 |
| 20090022870 | Method of manufacturing a transparent gelatin shape collagen food made with tendon and pettitoe of cow - A method of manufacturing a gelatin shape collagen food, which contains a tendon structure therein, is provided. The method is comprised of: 1) boil tendons from a cow in water for 90 minutes, 2) quench the tendon with cold water at 15° C., 3) rip off meats from the tendons, 4) slice the tendons in a shape with a 5 mm thickness, 1 cm width and 10 cm length. At the same time 5) boil cow's pettitoe in water for one hour, 6) rip off skin of the cow pettitoe and remove fats by hand, 7) boil the cow's pettitoe again in water for 30 minutes to remove residual fat, 8) mix the sliced tendons and ripped off pettitoe in water in 1:1:4 volume ratios, add caramel drop, gelatin powders and apple cider, 9) boil down the mixtures prepared in the eighth step slowly for 1.5 hours, 10) put the mixture in a mold and quench as soon as possible, 11) dry out the gelatin structure by blowing air at room temperature for four hours, and 12) cut the gelatin structure into desired size. | 01-22-2009 |
| 20090068336 | LOW SHEAR MEAT ANALOG - Methods for producing meat analog as well as formulations are disclosed. The novel production method uses a device designed to texturize the product while providing superior heat transfer for cooking. The device includes a helical compression conveyer with internal and external heating sources that delivers a high ratio of surface area for heat transfer to product volume. This results in the device being capable of heating of the emulsion volume as it is moved from the inlet to the outlet of the device to form a meat analog within the device in which the meat analog is formed in multiple segments to result in the meat analog having a defined surface texture. | 03-12-2009 |
| 20090220666 | Utilization of stabilized bran in high protein products - The present invention relates to meat product compositions, including meat analog products, including at least one type of bran material as a meat extender. Use of the bran material, such as a stabilized rice bran, provides an extender with added nutritional and cost-effective benefits, while retaining the organoleptic properties of the resulting meat product or meat analog product composition. | 09-03-2009 |
| 20090274814 | Production method of meat substitute food substance - Meat substitute food substance produced by melting the frozen konnyaku, pressing or compressing the molten konnyaku so as to dehydrate them and to obtain konnyaku chips containing a little volume of water, adding one or plural kinds of bonding materials to the konnyaku chips obtaining a mixture, crushing or cutting the chips and stirring them, adding one or plural kinds of non-water-soluble food of protein kind to the mixture and mixing the mixture in a mixing machine. | 11-05-2009 |
| 20090291188 | Vegetable protein meat analogues and methods of making the same - Meat analogue products and methods of making these products are provided. The products are made from compositions comprising a mixture of ingredients, including a vegetable protein, a dough conditioner, and less than about 25% by weight flour. These compositions can optionally further comprise: thermally-preformed, texturized, protein components; oils and/or fats; flavors; spices; seasoning; colors; acids; and preservatives. These products can be provided in a log or slab formation and cut into dices, slices, cubes or any other desired geometry, and packaged and/or further processed as necessary (e.g., added to pizza products). Novel methods for the continuous manufacture of these products using a forming heat exchanger are also provided. This continuous process provides casingless food products analogous to meat products such as pepperoni. | 11-26-2009 |
| 20090304894 | FISH-BASED FOODSTUFF - The invention relates to a fish-based product comprising at least fish meat, water, a starch premix and phosphate(s) and a method of making same. The product is preferably in loaf form, is substantially solid and not substantially prone to flaking or crumbling in use. The product also substantially retains the texture and flavour of unprocessed cooked fish meat. | 12-10-2009 |
| 20100003392 | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch - Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 30-30% salt, and a gelling agent comprising starch and gelatin, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof. | 01-07-2010 |
| 20100015318 | Food composition - This invention provides a substitute meat material that has no particular taste and can be readily controlled in terms of the protein amount and energy, and is therefore appropriate for use in food for kidney disease patients. | 01-21-2010 |
| 20100062135 | Oil composition for the preparation of oil containing food products - The present invention relates to an oil composition, comprising oil and broth, a method for its preparation, and its use for the preparation of oil containing meat-based products as well as oil containing emulsion-type foodstuff products. Moreover, the present invention relates to a method for the production of oil containing meat-based products using said oil composition and to the oil containing meat-based products resulting therefrom. | 03-11-2010 |
| 20100068368 | PROCESS FOR MANUFACTURING AN ANIMAL FEED OR FOOD AND PRODUCT OBTAINED BY THAT PROCESS - The present invention relates to a process for manufacturing an animal feed or a foodstuff, comprising the steps of (i) preparing at least one first stream of material and at least one second stream of material, (ii) dispersing the second stream of material in the first stream of material in a laminar fashion in a device for at least partially incompletely blending the first and second streams of material, so that the second stream of material is distributed in the first stream of material preferably in the form of droplets ranging in size from 0.3 mm to 8 mm, (iii) discharging the first stream of material containing the second stream of material in the form of droplets through a nozzle, and (iv) solidifying the first stream of material containing the second stream of material in the form of droplets. | 03-18-2010 |
| 20100136201 | EXTUDED FOOD PRODUCTS AND METHODS FOR MAKING EXTRUDED FOOD PRODUCTS - A method for producing an extruded food product comprising from about 25% to about 77% meat and vegetable protein by continuously introducing components of the food product to an extruder wherein the components include meat and vegetable protein; mixing the components to produce a mixture in the extruder; heating the mixture in the extruder to produce the food product; extruding the food product from the extruder through the extruder die; and cooling the food product. The product may further comprise plasticizers and be substantially free of cross-linking compounds. Generally, the product is a meat analog having a fibrous texturized appearance characteristic of meat. | 06-03-2010 |
| 20100166935 | FOOD PRODUCT SIMULATING PIECES OF NATURAL MEAT AND METHOD FOR PRODUCING SAME - The invention generally relates to the meat industry, specifically it relates to meat products which are firstly intended for pets, in particular for cats and dogs, or other domestic animals whose feeding diet includes natural meat and, more specifically the invention relates to a food product simulating natural meat chunks or pieces and a method for producing same. The disclosure of the invention provides for a food product having pieces simulating a piece of natural meat, wherein one of the surfaces of each piece has a distinctly defined structure similar to the striated muscle fibre structure of natural meat. The disclosure of the invention provides also a method for producing such food product. | 07-01-2010 |
| 20100173062 | Method for the production of sausage products based on fish meat and sausage products containing fish meat - A method for producing sausage products based on fish meat, wherein fish meat is processed with ice to provide a base meat. The ice is at a temperature below minus 10° C. and that at least part of the fish meat comes from a fresh water catfish of the genus Heterobranchia. | 07-08-2010 |
| 20100291281 | Diet food using pork skin - A process for making a diet food product, includes the stage of putting a certain amount of treated pork skin into an s-cutter and pouring in boiled water with 100:400 ratio, then by opening the steam valve and applying steam into the pot for 20-30 minute then, in order to reduce a fat portion, pour the water and apply the steam again for 30˜60 minute with cover closed, then the temperature and the pressure increase and collected at the bottom of the pot, cutting the boiled pork skin, applying 0.67% of salt to produce a gel and making a gel that is sticky, to eliminate the smell, add ginger, garlic, ginseng, soju and then fix the form. | 11-18-2010 |
| 20110091632 | Meat Additive, Pickling Liquid and Processed Meat Product - Provided are a meat additive and a pickling liquid for producing a processed meat product having an enhanced water retention capacity when heated and therefore having an excellent texture. More specifically, provided are a meat additive comprising at least water-soluble cellulose ether which turns into a gel when heated, a pickling liquid comprising the meat additive, and a meat processed product comprising the food additive. Also provided is a method for producing a processed meat product comprising at least the steps of: adding the meat additive or the pickling liquid to meat and heating the meat to which the meat additive or the pickling liquid has been added, at a gelling temperature or higher wherein the gelling temperature is of the water-soluble cellulose comprised by the meat additive or pickling liquid. | 04-21-2011 |
| 20110129587 | METHOD FOR PRODUCING SURIMI AND PASTE PRODUCT FROM FISH MEAT CONTAINING KIDNEY - According to a method for producing a surimi by adding a protease inhibitor when producing a surimi from fish meat that contains kidney or tissue thereof, such as backbone meat, that is left over when using a filleting and deboning method to extract fillets from fish from which the head and internal organs have been removed, it is possible to produce a surimi and a paste product having stable quality from backbone meat obtained as a residue when producing fillets. The protease inhibitor is preferably a cysteine protease inhibitor. | 06-02-2011 |
| 20110171359 | METHOD FOR THE PREPARATION OF A MEAT SUBSTITUTE PRODUCT, MEAT SUBSTITUTE PRODUCT OBTAINED WITH THE METHOD AND READY TO CONSUME MEAT SUBSTITUTE PRODUCT - The invention relates to a method for the preparation of a meat substitute product in which a protein, a hydrocolloid which precipitates with metal cations and water are mixed at elevated temperature until a homogenous mixture is formed. The mixture is mixed with a solution of a metal cation with a valency of at least 2 to form a fibrous product. The fibrous product is then obtained. | 07-14-2011 |
| 20110256294 | METHOD FOR MANUFACTURING OF CUBE SHAPED PROCESSED FISH AND PRODUCT OBTAINED THEREBY - A method for manufacturing of a cube shaped processed fish is disclosed, which is fish fillet cut into a plurality of pieces to be conveniently eaten and widely used. The method includes forming viscous emulsion for shaping of fish fillet, forming a mixture of the viscous emulsion and the fish fillet, forming a shaped fish fillet by casting the mixture into a mold, steaming the shaped fish fillet, freezing the steamed shaped fish fillet, and cutting the frozen shaped fish fillet into a predetermined shape. Accordingly, since contents of a processed fish product are cut in advance in a proper size, use, eating, and storage of the product are convenient. Also, an improved appearance of the product may increase consumption desire of consumers. | 10-20-2011 |
| 20110311704 | EMULSION-LIKE COMPOSITIONS - The present invention relates to emulsion-like compositions especially emulsion-like compositions without emulsion stabilizing aids. This invention also relates to a process for manufacturing said emulsion-like compositions and the invention further relates to the use of porous starch in the manufacture of emulsion-like compositions. | 12-22-2011 |
| 20120156355 | VEGETABLE PROTEIN MEAT ANALOGUES AND METHODS OF MAKING THE SAME - Meat analogue products and methods of making these products are provided. The products are made from compositions comprising a mixture of ingredients, including a vegetable protein, a dough conditioner, and less than about 25% by weight flour. These compositions can optionally further comprise: thermally-preformed, texturized, protein components; oils and/or fats; flavors; spices; seasoning; colors; acids; and preservatives. These products can be provided in a log or slab formation and cut into dices, slices, cubes or any other desired geometry, and packaged and/or further processed as necessary (e.g., added to pizza products). Novel methods for the continuous manufacture of these products using a forming heat exchanger are also provided. This continuous process provides casingless food products analogous to meat products such as pepperoni. | 06-21-2012 |
| 20120183663 | POLYMER GELATION OF OILS - An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the solution is clear, it is allowed to cool and set as a gel. The resulting oleogel is homogeneous, elastic, substantially anhydrous, and has a gelation temperature below 100° C. It can be used as a fat substitute in foods. Also provided are methods of making the oleogel, and food compositions containing the oleogel. | 07-19-2012 |
| 20120189751 | Meat-Like Product and its Method of Production - The invention is embodied in a low cost process for creating organoleptic meat analogs from unmodified potato starch and/or similar amylose/amylopectin containing tubers, roots and grains. The method involves thermo-irreversible gelatinization of starch, freeze-thawing, and incorporating extreme syneresis, to create starch gel nodules. Combining gel nodules with wheat gluten flour during the dough mixing formation of mass quantities of flavor absorbing, thin stranded, juicy, meat-like protein fibers. The product resulting from the method incorporates high quality plant protein, into a low carbohydrate, organoleptic juicy lean-meat analog. | 07-26-2012 |
| 20120295005 | APPARATUS AND METHOD FOR DRY SPICE APPLICATION - An apparatus and method of applying dry ingredients to a meat includes a stuffing horn with separate flow channels. An outer elongated flow channel is configured to have tubular casings disposed therearound. An inner elongated flow channel is disposed within the outer elongated flow channel. A first inlet is configured to introduce a meat stream into the inner elongated flow channel. A second inlet, connected to the inner elongated flow channel, is configured to introduce dry ingredients into the conduit between the outer and inner elongated flow channels. At the end of the stuffing horn, the inner and outer elongated flow channels are configured to create a void space around the meat stream where the dry ingredients are deposited onto an outside surface of the meat stream prior to the meat stream being deposited into a tubular casing. | 11-22-2012 |
| 20130171317 | SUBTITUTE FOR FAT WITHIN MEAT AND THE FORMING METHOD THEREOF - The invention provides a meat-fat substitute, the forming composition thereof including: at least one edible gum; at least one starch; and water, wherein the at least one edible gum is present in an amount of about 0.5-20 parts by weight, the at least one starch is present in an amount of about 0.5-10 parts by weight and the water is present in an amount of about 60-99 parts by weight. | 07-04-2013 |
| 20140154386 | METHOD FOR THE PREPARATION OF OIL-CONTAINING MEAT-BASED PRODUCTS COMPRISING A REDUCED AMOUNT OF ADDITIVES - The present invention relates to oil-containing meal-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meal-based products, pale and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products. | 06-05-2014 |
| 20140186510 | Meat Paste Compositions Having Improved Creaminess - The invention relates to spreadable meat paste compositions which are improved in their creaminess, a method of making said meat paste compositions and a method of improving the creaminess of meat paste compositions by using Cassia gum. | 07-03-2014 |
| 20140220217 | METHOD AND COMPOSITIONS FOR CONSUMABLES - Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the shortcomings and drawbacks of current meat substitutes. | 08-07-2014 |
| 20140287124 | METHOD FOR PRODUCING FEED OR FOOD - Provided is a method of producing a feed or food product in which an inner layer is encrusted with a gelled outer layer composition, the method including the steps of: preparing an outer layer composition feedstock by adding a secondary feedstock to a protein feedstock and/or a starch feedstock that forms a gel upon heating and then mixing by stirring, and preparing an inner layer composition that is encrusted with the outer layer composition; extrusion molding with an extruder provided with a double nozzle so as to cover a surface of the inner layer composition while simultaneously gelling the outer layer composition feedstock by heat treatment; and cutting a continuously extruded cylindrically shaped product to a fixed length with a shutter mechanism while simultaneously encrusting a cut surface with the gelled outer layer composition. | 09-25-2014 |
| 20150305390 | METHODS AND COMPOSITIONS FOR CONSUMABLES - Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. | 10-29-2015 |
| 20150351427 | METHOD FOR PRODUCING MEAT SUBSTITUTE PRODUCTS - The invention relates to a method for producing meat substitute products, wherein a mixture of water and a vegetable fat/oil comprising a protein, sodium alginate and methylcellulose is processed by shearing/stirring to produce a stable emulsion, and a colloidal solution of divalent metal cations and micellar casein is added to the emulsion for initiating a fibre formation, wherein the quantity of divalent metal cations is selected such that it leads to the initiation of the fibre formation in combination with the micellar casein. | 12-10-2015 |
| 20150351440 | SAUSAGE ADDITIVE COMPRISING CELLULOSE ETHER AND NATURAL GUMS - An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition. | 12-10-2015 |
| 20150359248 | CONCENTRATE FOOD COMPOSITION COMPRISING ACID PECTIN GEL - The present invention relates to a concentrate food composition and the use said food composition for preparing a bouillon, soup, sauce, gravy or seasoned dish. The dissolution or dispersion of the known high-salt food concentrates in water or through a dish may often take several minutes, while a rapid dissolution and dispersion through the dish is of high importance. Therefore, there is a need for a food concentrate that allows high dilution rates while maintaining the taste impact and which food concentrate dissolves relatively rapid in hot water or a hot dish. It has been found that a food concentrate in the form of a gel having a pH lower than 3.5, comprising water, sodium salt and a gelling pectin, dissolves quickly in hot water or a hot dish. | 12-17-2015 |
| 20160007634 | Process for Making a Texture Modified Food Product and Texture Modified Food Product Thereof | 01-14-2016 |
| 20160066612 | THREE-DIMENSIONAL FORMING APPARATUS AND METHOD FOR MANUFACTURING MEAT SUBSTITUTE - A three-dimensional meat substitute forming apparatus includes a control computer for previously storing an image file of a meat model and outputting a control command corresponding to the image file of the meat model. The powdery meat substitute material is a powdery non-meat protein food material. A three-dimensional meat substitute forming method includes a pretreating process, a soaking and grinding process, a slurry boiling and filtering process, an atomization drying process, a powder spreading and stratifying process, a printing and solidifying process, a laminating process and an excess powder removing process. Consequently, a three-dimensional meat substitute is produced. | 03-10-2016 |
