Semi-moist meat resembling food product and method of preparation专利检索-调味剂食品添加剂调味料，色素和添加剂专利检索查询-专利查询网

Semi-moist meat resembling food product and method of preparation

阅读：415发布：2023-10-04

专利汇可以提供Semi-moist meat resembling food product and method of preparation专利检索，专利查询，专利分析的服务。并且The invention relates to a semi-moist protein food product of meaty and other materials having an elastic texture resembling that of natural meat. The product of the invention contains the water-soluble substances necessary to stabilize moist foods against microbiological spoilage and sufficient heat-coagulated protein, preferably wheat gluten, to confer the desired solidity and elasticity on the product. The product can be made by adding a heat-coagulable protein to a mix of pasteurised meats and water-soluble substances and then raising the temperature to coagulate the protein and form a solid product. The product can be cut into chunks while hot and retains its integrity, and can be sprayed or coated with oils or stabilized solutions of flavourings, humectants or antimycotics.，下面是Semi-moist meat resembling food product and method of preparation专利的具体信息内容。

权利要求

1. A food product consisting essentially of a comminuted meat component; from 15 to 45% moisture; a water-soluble bacteriostatic component in a quantity sufficient to impart a water activity in the range of about 0.65 to about 0.85, and a coherent elastic matrix embedding said components and moisture comprising a heat-coagulated edible protein in an amount from about 25 to about 40% of the total weight of the product; said product having a sufficiently coherent elastic texture similar to that of raw meat for slicing into chunks.

2. A food product according to claim 1 wherein the heat coagulated protein is selected from the group consisting of coagulated wheat gluten, dry blood plasma, soya protein isolate and egg albumen.

3. A food product according to claim 1 wherein the water-soluble material is selected from the group consisting of sucrose, dextrose monohydrate, propylene glycol, glycerol, sorbitol and sodium chloride.

4. A food product according to claim 1 having a pH of 5.5 to 6.5.

5. A food product according to claim 1 in the form of cut pieces coated with at least one of an edible oil and a stabilized aqueous solution containing at least one of humectants, antimycotics and flavoring materials.

6. The food product according to claim 1 further including small quantities of additives selected from the group consisting of humectants, dyes, antimycotics, anti-oxidants, and nutrient substances.

7. A PROCESS FOR THE PRODUCTION OF A PROTEINACEOUS FOOD PRODUCT HAVING A CHEWY ELASTIC TEXTURE COMPRISING THE STEPS OF: PREPARING A MIX CONSISTING ESSENTIALLY OF A COMMINUTED PASTEURISED MEAT COMPONENT, MOISTURE SUFFICIENT OT PROVIDE 15 TO 45% BY WEIGHT MOISTURE IN THE TOTAL PRODUCT, AND A BACTERIOSTATIC WATER SOLUBLE COMPONENT IN QUANTITY SUFFICIENT TO IMPART A WATER ACTIVITY IN THE RANGE OF ABOUT 0.65 TO 0.85, INCORPORATING A HEAT-COAGULABLE PROTEIN IN SAID MIX IN AN AMOUNT OF ABOUT 25 TO ABOUT 40% BY WEIGHT OF THE TOTAL PRODUCT AT A TEMPERATURE BELOW THAT AT WHICH IT COAGULATES, AND HEATING THE RESULTING MIXTURE TO COAGULATE THE HEAT-COAGULABLE PROTEIN TO PRODUCE A COHERENT ELASTIC MATRIC EMBEDDING SAID COMPONENTS.

8. A process according to claim 7 wherein a solution comprising at least one of humectant, dyes, antioxidants and nutrient substances is added to the pasteurised meat component.

9. A process according to claim 7 wherein the mixture is baked at a temperature from 45* to 235* C for times between 1 and 60 minutes.

10. The process according to claim 9 wherein the heat-coagulable protein is wheat gluten.

11. A process according to claim 7 including the steps of: stretching said mixture including the heat-coagulable protein; and allowing said stretched mixture to relax before heating, whereby a crinkled meat-like surface is produced.

12. A process according to claim 7 including the steps of: applying microwave heating to partially heat-coagulated chunks of said mixture containing the coagulable protein to rapidly expand the chunks; and terminating said microwave energy application and allowing said chunks to contract back to acquire a crinkled surface appearance.

13. A process according to claim 7 wherein the meat component is pasteurised at about 100*C and the temperature of said mix is allowed to fall to about 70*C before the heat-coagulable protein is added.

14. A process according to claim 7 wherein layers of different coloured mixes containing heat-coagulable protein are brought together before heating to form a layered product at a temperature from 20* to 85*C.

15. The process according to claim 7 wherein the heat-coagulable protein is wheat gluten.

说明书全文

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