Настройки

Укажите год
-

Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

Подробнее
-

Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

Подробнее

Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Укажите год
Укажите год
Применить Всего найдено 4696. Отображено 100.
26-01-2012 дата публикации

Meat sortation

Номер: US20120018353A1
Автор: Bilynn Johnson, David R. Mckenna, H. Glen Dolezal, JR., Paul B. Hiemenz
Принадлежит: Cargill Inc

A system and method for sorting animal protein is provided. The method includes determining a desired characteristic of a cut of meat from an animal portion and associating the desired characteristic with an attribute of the animal portion. The attribute is ascertained and the animal portion is sorted based on the ascertained attribute. Like animal portions are grouped together for further processing as a group.

Подробнее
Номер записи: 1
01-03-2012 дата публикации

Method of cutting ham and product thereof

Номер: US20120052173A1
Автор: Kelly Nelson WRIGHT, Lawrence Stephan Frankman, Michael Dykes
Принадлежит: Jonmor Investments Inc

A ham product and method for production thereof described herein separate bone-in hams into smaller pieces. Accordingly, pieces of bone-in ham, even those spirally-sliced, will be available to consumers in smaller portions. Unlike conventional methods, however, the ham product provides three or four pieces of essentially equal size that each have a nearly equal meat-to-bone ratio. Furthermore, when a spiral cut ham is separated into pieces, each piece includes a portion of the femur and retains attachment of the slices to the femur so that the slices stay intact during handling and packaging and so that the pieces retain the natural shape and easy handling desired by consumers.

Подробнее
Номер записи: 2
05-04-2012 дата публикации

Food servings with cooked tender flesh and crispy skins

Номер: US20120082770A1
Автор: Christopher Charles Young, Grant Lee Crilly, M.G. Johnny Zhu, Maxime Jean Jerome Bilet, Nathan P. Myhrvold
Принадлежит: ELWHA LLC

Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked.

Подробнее
Номер записи: 3
15-11-2012 дата публикации

Edible Surface-Modifying Particles and Methods for Their Manufacture

Номер: US20120288590A1
Автор: David S. Soane, George Courville, Lauren Fortin
Принадлежит: DuraFizz LLC

Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the starches of about 0.1% to about 20% of the total weight of the composition. The composition also includes a ground cereal in amounts of about 10% to about 40% of the total weight of the composition; and water. Disclosed also are coated food substrates bearing such edible surface-modifying particles, and methods for making food products using the edible surface-modifying particles.

Подробнее
Номер записи: 4
15-11-2012 дата публикации

Method and Apparatus for Forming Unit Portions of Frozen Food Materials

Номер: US20120288613A1
Автор: Benedict DiGerlando, James E. Mauer
Принадлежит: DiGerlando Benedict, Mauer James E

A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Подробнее
Номер записи: 5
09-05-2013 дата публикации

Method for separating lean beef and fat

Номер: US20130115349A1
Автор: Anthony J.M. Garwood
Принадлежит: SafeFresh Technologies LLC

A method for the separation of fat from meat. The method includes transferring a mixture through a conduit, wherein the mixture comprises lean particles with frozen water, fat particles, and a fluid, allowing the frozen water in the lean particles to thaw as the mixture travels through the conduit, and increases a density of the lean particles, accumulating the lean particles with non-frozen water at a first elevation in the conduit, and accumulating fat particles at a second elevation in the conduit, wherein the first elevation is lower than the second elevation.

Подробнее
Номер записи: 6
23-05-2013 дата публикации

Meat aging composition using mulberry and meat aging method using the same

Номер: US20130129906A1
Автор: Jeong Gu Oh
Принадлежит: Daso Food Co Ltd

Disclosed are a meat aging composition and a meat aging method using same. The meat aging composition, which includes 1-25 wt % of a Cudrania tricuspidata bark extract, 10-30 wt % of a Cudrania tricuspidata leaf extract and 20-60 wt % of a Cudrania tricuspidata fruit extract, can improve taste and chewiness of meat by tenderizing the meat, lower cholesterol, improve storage property of the meat and cure hangover and protect the liver when the meat is eaten with liquor.

Подробнее
Номер записи: 7
06-02-2014 дата публикации

Reducing agent from microorganism belonging to genus bacillus and application for same

Номер: US20140037791A1
Автор: Keita Okuda, Shotaro Yamaguchi
Принадлежит: Amano Enzyme Inc

The present invention is intended to provide a reducing agent effective for color development of meat and uses therefor. The present invention provides a reducing agent containing a heme reductase derived from a microorganism belonging to the genus Bacillus . Preferably, crushed bacterial cells of Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus natto, Bacillus thuringiensis , or Bacillus mycoides are used.

Подробнее
Номер записи: 8
05-01-2017 дата публикации

Systems and Methods for Food Product Extrusion

Номер: US20170000172A1
Автор: Dismore Brenda Marie, Oufnac David S., Scott Larry, Stubbs Timothy A.
Принадлежит: The Hillshire Brands Company

A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component. 1. A food product , comprising:a first extruded component;a second extruded component surrounding the first extruded component; andan outer layer surrounding the second extruded component;wherein the second extruded component comprises a carrier and inclusions carried by the carrier, the inclusions comprising particulates sized such that the inclusions have a greater diameter or width than a thickness of the second component.2. The food product of claim 1 , wherein the first extruded component comprises either a meat-based component or a non-meat component.3. The food product of claim 1 , wherein the inclusions form bulges in an outer surface of the outer layer claim 1 , and wherein the outer layer comprises one of a collagen layer claim 1 , a collagen gel claim 1 , an alginate layer claim 1 , an alginate gel claim 1 , a pre-formed casing claim 1 , or combinations thereof.4. The food product of claim 1 , wherein the inclusions comprise a spice claim 1 , seasoning claim 1 , particulate claim 1 , coloring claim 1 , or combinations thereof.5. The food product of claim 1 , wherein an outer diameter of the first extruded component is at least about 80% of an outer diameter of the food ...

Подробнее
Номер записи: 9
05-01-2017 дата публикации

Systems and Methods for Food Product Extrusion

Номер: US20170000173A1
Автор: Dismore Brenda Marie, Oufnac David S., Scott Larry, Stubbs Timothy A.
Принадлежит: The Hillshire Brands Company

A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component. 1. A system for producing food products , comprising:an extruder;an inner tube through which a first component is extruded;an outer tube provided about the inner tube to define a first annular space through which a second component is extruded; anda collagen head configured to apply a layer of collagen gel over the second component;wherein at least one of the inner tube, the outer tube, a first flow rate at which the first component is extruded via the extruder through the inner tube, and a second flow rate at which the second component is extruded via the extruder through the outer tube is configured such that the initial diameter of the first component exiting the inner tube is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outer tube is substantially greater than a final thickness of the second componentand wherein the second component comprises a carrier and a plurality of particulate inclusions carried by the carrier, the particulate inclusions sized such that at least some of the plurality of particulate inclusions have a diameter or width less than a thickness of the first annular space and ...

Подробнее
Номер записи: 10
13-01-2022 дата публикации

CHARACTERISTICS OF MEAT PRODUCTS

Номер: US20220007695A1
Автор: JOSLIN Jessica M., JUHAS Mark E., KAYSER Kevin J., REASE Morgan Laurence, Schulze Eric N., Valeti Uma S.
Принадлежит:

The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated. 1. A slaughter-free meat product for dietary consumption exhibiting an extended shelf life following harvest compared to conventional meat obtained by slaughter , wherein the slaughter-free meat product exhibits a shelf life extended for at least 2 days when exposed to an environment above room temperature.2. The slaughter-free meat product of claim 1 , wherein the shelf life is extended for at least 2 days when exposed to an environment at or above 35° C.3. The slaughter-free meat product of claim 1 , wherein the shelf life is extended for at least 2 days when exposed to an environment at or above 44° C.4. The slaughter-free meat product of claim 1 , wherein the shelf life is determined after harvest claim 1 , and prior to formulation.5. The slaughter-free meat product of claim 1 , wherein the shelf life is determined after formulation.6. The slaughter-free meat product of claim 4 , wherein the shelf life is extended when the meat is harvested under non-aseptic conditions.7E. coliE. coli. The slaughter-free meat product of claim 1 , wherein the shelf life is determined by measuring the total microbial count (TC) claim 1 , /coliforms count (EC) claim 1 , microbial count claim 1 , or the coliforms count.8. The slaughter-free meat product of claim 7 , wherein the TC measurement of conventional meat obtained by slaughter is at least 1.5× higher than that of the TC measurement of slaughter-free meat ...

Подробнее
Номер записи: 11
27-01-2022 дата публикации

Method and composition for preparing cured meat products

Номер: US20220022474A1
Автор: Ann Husgen, Beth Jones, Ken Bauman, Lacey Mcklem, Petri Papinaho
Принадлежит: Kerry Luxembourg SARL

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

Подробнее
Номер записи: 12
27-01-2022 дата публикации

BACON PRODUCT COMPRISING PROCESSED PORK TOPPED WITH SPICES AND METHOD FOR PREPARING SAME

Номер: US20220022501A1
Автор: LEE Cheol Won, SEO Woo Deok, SONG Min Seok
Принадлежит: CJ CHEILJEDANG CORPORATION

The present invention relates to a bacon product and a method for preparing same. 1E. coli. Bacon comprising processed pork and spices topped on the processed pork , wherein the total number of in the bacon measured after storing at a temperature of 15° C. for 36 days immediately after the preparation is less than 200 CFU/g.2. The bacon of claim 1 , wherein the fat content of the bacon with respect to 100 wt % of the total mass of the bacon is in a range of 13-27 wt %.3. The bacon of claim 1 , wherein the ash content of the bacon with respect to 100 wt % of the total mass of the bacon is in a range of 1.5-4 wt %.4. The bacon of claim 1 , wherein the spices comprise at least one selected from the group consisting of pepper claim 1 , garlic claim 1 , and basil.5E. coli. The bacon of claim 1 , wherein the total number of in the bacon measured after storing at a temperature of 15° C. for 36 days immediately after the preparation is 0 CFU/g.6. The bacon of claim 1 , wherein the total number of Coliform group microorganisms in the bacon measured after storing at a temperature of 15° C. for 36 days immediately after the preparation is less than 20 CFU/g.7. The bacon of claim 1 , wherein claim 1 , with regard to the color of at least one surface of the processed pork on which spices are topped claim 1 , the L* in the color coordinate is in a range of 40 to 50 claim 1 , the a* is in a range of 10 to 15 claim 1 , the b* is in a range of 20 to 33 claim 1 , the chroma is in a range of 23 to 40 claim 1 , and the hue-angle is in a range of 20 to 30.8. The bacon of claim 1 , wherein the hardness of the bacon is in a range of 1 N to 12 N.9. The bacon of claim 1 , wherein the chewiness of the bacon measured under the conditions claim 1 , in which the bacon is penetrated at a speed of 2 mm/sec into a sample at a depth of 10 mm with a 5 g of force as a condition for sample recognition using a cylindrical probe with a diameter of 2 cm and then returned to the original position at a ...

Подробнее
Номер записи: 13
27-01-2022 дата публикации

SYSTEM FOR PRODUCING CULTIVATED MEATS, TISSUES AND ASSOCIATED PRODUCTS FROM CELLS

Номер: US20220025310A1
Автор: Chan Kai Yi Carrie, Chin Po San Mario, Li Chuen Wai, Spitters Tim
Принадлежит: Avant Meats Company Limited

A cell/tissue culture system comprising at least one bioreactor configured to hold at least one type of cell to cultivate tissue, a dialysis unit comprising a dialysis membrane, a fresh medium unit, and a waste removal unit configured to remove metabolic waste from dialysate, wherein the metabolic waste comprises ammonia and lactate, and wherein the waste removal unit comprises biocatalysts or enzymes configured to breakdown lactate and generate carbon sources that promote cell growth. 1. A system for in vitro meat production comprising:a bioreactor configured to hold at least one type of cells to form tissue;a dialysis unit comprising a dialysis membrane configured to replenish nutrients to the cells and remove metabolic waste from the bioreactor to dialysate;a fresh medium unit connected to the dialysis unit and configured to supply the dialysate to the dialysis unit; anda waste removal unit connected to the fresh medium unit and configured to remove the metabolic waste from the dialysate;wherein the dialysate comprises nutrients for the cells,wherein the metabolic waste comprises ammonia and lactate,wherein the waste removal unit comprises a first biocatalyst configured to breakdown ammonia,wherein the waste removal unit comprises a second biocatalyst configured to breakdown lactate,wherein each of the bioreactors, the dialysis unit, the fresh medium unit and the water removal unit are detachably connected to the system.2. The system of claim 1 , wherein the second biocatalyst is an enzyme configured to break down lactate.3. The system of claim 1 , wherein the waste removal unit is further configured to generate fresh carbon sources that can promote cell growth in the bioreactor.4. The system of claim 3 , wherein the fresh carbon source is pyruvate.5. The system of claim 1 , wherein the first biocatalyst is nitrifying bacteria.6. The system of claim 1 , wherein the dialysis membrane is at least one 500 Da molecular weight cut-off (MWCO) membrane claim 1 , wherein ...

Подробнее
Номер записи: 14
11-01-2018 дата публикации

A SEALED OXYGEN-TIGHT COOKING DEVICE FOR FOOD

Номер: US20180009592A1
Автор: EBDRUP Kirsten, REINHOLDT Henning, REINHOLDT Henriette
Принадлежит: CONVENIENCE FOOD PACKAGING APS

A sealed oxygen-tight cooking device for food comprising a first layer () with means for preventing inflation by warm moist air during cooking, a second layer impervious to grease and liquid from the food, a fat-absorbing support layer () between the first layer and the second layer, wherein the fat-absorbing support layer () has openings () there through, said fat-absorbing support layer is adapted to support a food thereon, and the food () placed on the fat-absorbing support layer (), wherein the first layer, the second layer and the fat-absorbing support layer are made from materials suitable for use in an oven. 2. The cooking device of claim 1 , wherein fat-absorbing support layer is flat.3. The cooking device of claim 1 , wherein the bacon is selected from bacon slices.4. (canceled)5. The cooking device of claim 1 , wherein a third layer preventing the bacon from sticking to the fat-absorbing support layer is placed between the fat-absorbing support layer and the bacon.6. (canceled)7. The cooking device of claim 1 , wherein the first layer is in contact with the bacon and the fat-absorbing support layer and follows the shape of the fat-absorbing support layer.811-. (canceled)12. The cooking device of claim 1 , wherein the first layer and second layer are made of one bag.13. The cooking device of claim 1 , wherein the fat-absorbing support layer is made of a grease proof material allowed to bacon contact at a temperature up to at least 250° C.1418-. (canceled)19. The cooking device of claim 1 , wherein the conductive material is selected from heat emitting stripes cutout of commercially available microwave susceptor film.20. The cooking device of claim 1 , wherein the means for preventing inflation by warm moist air during cooking is selected from perforations and a valve claim 1 , such an overpressure valve.2122-. (canceled)23. The cooking device of claim 1 , wherein the openings of the fat-absorbing support layer are one or more holes claim 1 , such as located ...

Подробнее
Номер записи: 15
16-01-2020 дата публикации

PARTICULATE MEAT SEASONING COMPOSITION

Номер: US20200015503A1
Автор: Doyle John Gerard, Jonas Volker
Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to a particulate meat seasoning composition comprising: 115.-. (canceled)17. The seasoning composition according to claim 16 , wherein the semolina component is wheat semolina.18. The seasoning composition according to claim 16 , wherein the flour component comprises 50-80% by weight of the flour component of wheat flour and 20-50% by weight of the flour component of rice flour.19. The seasoning composition according to claim 16 , wherein the seasoning composition comprises at least 50 wt. % of the one or more seasoning ingredients.20. The seasoning composition according to claim 16 , wherein the combination of the farinaceous component and the one or more seasoning ingredients constitutes at least 75 wt. % of the seasoning composition.21. The seasoning composition according to claim 16 , wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 90 μm and at least one maximum above 150 μm claim 16 , the farinaceous component typically has a multimodal particle size distribution with at least one maximum below 100 μm claim 16 , preferably below 90 μm claim 16 , and at least one maximum above 120 μm claim 16 , preferably above 150 μm.22. The seasoning composition according to claim 16 , wherein the composition comprises 5-50 wt. % of plant material selected from spices claim 16 , herbs claim 16 , vegetables claim 16 , fruit and combinations thereof.23. The seasoning composition according to claim 16 , wherein the composition comprises at least 5 wt. % of spices and/or herbs.24. The seasoning composition according to claim 16 , wherein the composition comprises 20-65 wt. % of salt selected from sodium chloride claim 16 , potassium chloride claim 16 , monosodium glutamate and combinations thereof.25. The seasoning composition according to claim 16 , wherein the composition contains not more than 10 wt. % water.26. The seasoning composition according to claim 16 , wherein the composition contains 0 ...

Подробнее
Номер записи: 16
26-01-2017 дата публикации

METHODS FOR PROCESSING POULTRY THIGHS TO PRODUCE WING-LIKE POULTRY PARTS

Номер: US20170020146A1
Автор: Pettinelli David C.
Принадлежит:

Methods for processing poultry food products are provided, more particularly methods for processing poultry thighs to produce wing-like poultry parts. The poultry parts comprise a skin-on bone-in thigh portion and/or a skin-on boneless thigh portion. The food products approximate the texture and eating experience of traditional poultry wings with the enhanced flavor and juiciness of dark meat. Also provided are food product packages comprising the skin-on thigh portions. 1. A method for preparing thigh portion poultry products from a poultry thigh , the method comprising the steps of:a. providing a poultry thigh comprising skin, meat, and a generally centrally located bone;b. making one or more cuts substantially alongside and substantially parallel to the bone to produce a skin-on bone-in thigh portion and a skin-on boneless thigh portion;c. preparing the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion for cooking comprising flattening the skin of each thigh portion against the meat of each thigh portion;d. cooking the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion to an internal temperature of at least about 120° F.; ande. cooling the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion at a temperature of at most about 40° F. for between about 45 minutes and 75 minutes, wherein the skin of each of the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion is maintained in a position such that it is substantially flat against the meat of each thigh portion.2. The method of claim 1 , further comprising the step of:f. frying the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion to an internal temperature of at least 165° F.3. The method of claim 2 , wherein step (f) comprises deep frying at about 350° F. for between about 120 seconds and about 180 seconds.4. The method of any of to claim 2 , wherein step (d) comprises baking at about 350° F. for about 50 ...

Подробнее
Номер записи: 17
10-02-2022 дата публикации

Large scale cell culture system for making meat and associated products

Номер: US20220041979A1
Автор: Gabor Forgacs, Niyati Gupta
Принадлежит: Fork & Goode Inc

Provided is a large-scale cell culture system for producing products without harming animals. Also provided is a method for making meat products using this cell culture system. Further provided is a method for making personal care products using this cell culture system, as well as a method for making nutritional supplements using this cell culture system.

Подробнее
Номер записи: 18
09-02-2017 дата публикации

DEVICE AND METHOD FOR PRODUCING MEAT PRODUCTS

Номер: US20170035066A1
Автор: Hukelmann Bernhard
Принадлежит:

The invention relates to a device and a method that can be carried out using said device, for producing meat products using pieces of raw meat that are joined together and subsequently cooked and/or that absorb a liquid composition. The device has working surfaces that encompass an inner volume, at least one of said working surfaces having a drive for back-and-forth motion and for pressing the at least one working surface against pieces of raw meat situated in the inner volume that is encompassed by the working surfaces. 11234111111ab,c,d. A device for producing meat products with discontinuously or continuously arranged work surfaces ( , , , ) , which encompass an internal volume and at least one work surface () of which is arranged for mechanical loading against raw pieces of meat to be arranged in the internal volume , characterized in that the at least one work surface ( , , ) is driven to perform a guided reciprocating movement with a frequency of at least 0.5 Hz for at least 0.5 min by means of a drive motor (M).2117. The device according to claim 1 , characterized in that the internal volume is lined with an elastic sheath () or a rigid sheath ().31234. The device according to claim 1 , characterized in that the work surfaces ( claim 1 , claim 1 , claim 1 , ) are fixed relative to one another into an assembly and in this assembly are driven to a reciprocating movement.41234. The device according to claim 3 , characterized in that the assembly of work surfaces ( claim 3 , claim 3 , claim 3 , ) fixed against one another is guided in a frame for the reciprocating movement.51234. The device according to claim 3 , characterized in that the device has two assemblies of work surfaces ( claim 3 , claim 3 , claim 3 , ) fixed against one another claim 3 , which are driven in a common frame to an antagonistic reciprocating movement.61234. The device according to claim 1 , characterized in that the assembly of work surfaces ( claim 1 , claim 1 , claim 1 , ) fixed against ...

Подробнее
Номер записи: 19
07-02-2019 дата публикации

MEAT-LIKE FOOD PRODUCTS

Номер: US20190037893A1
Автор: Ajami Dariush, Anderson David, Dill Jesse, Geistlinger Timothy, Mayoral Kenny, Ngo Huu Ba, Noriega Thomas, Ryan Daniel Angus, Suarez-Trujillo Deya, Timmons Michael, Walton Troy
Принадлежит:

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products. 178-. (canceled)79. A meat-like food product comprising:between about 25% and about 60% by weight of one or more meat structured protein products; andbetween about 0.25% to about 5% by weight of one or more binding agents for binding together the one or more meat structured protein products in a manner that produces a meat-like food product having one or more similar or superior attributes compared to animal meat.801. A meat-like food product of claim , wherein the meat-like food product comprises between about 30% and about 40% by weight of the one or more meat structured protein products.811. A meat-like food product of claim , wherein the meat-like food product comprises at least two of the one or more meat structured protein products , each meat structured protein product of which have a different attribute.823. A meat-like food product of claim , wherein a difference in the different attribute is size.834. A meat-like food product of claim , which comprises between about 40% and about 50% by weight of a first meat structured protein product having a first size and between about 60% and about 50% of a second meat structured protein product having a second size.841. A meat-like food product of claim , wherein the one or more meat structured protein products comprise between about 5% and about 70% by weight of protein and between about 30% and about 80% by weight of water.851. A meat-like food product of claim , which comprises between about 1.5% to about 3.5% by weight of one or more binding agents.861. A meat-like food product of claim , wherein two of the one or more binding agents are a starch and methyl cellulose.871. A meat-like food product of claim , which further comprises between about 0.5% to about ...

Подробнее
Номер записи: 20
06-02-2020 дата публикации

Marinade

Номер: US20200037629A1
Автор: De Lima Christopher Mark, Ma Jun, Theron Karin Alicia
Принадлежит: Bunge Loders Croklaan B.V.

A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined PSt, PStand StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade. 1. A fat composition comprising:greater than 45% by weight oleic acid;from 10% to 35% by weight stearic acid; andfrom 1% to 10% by weight palmitic acid;the percentages of the acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and{'sub': 2', '2, 'greater than 5% by weight of combined PSt, PStand StStSt triglycerides based on total triglycerides present in the composition, and'}a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3,wherein P is palmitic acid, O is oleic acid and St is stearic acid.2. The fat composition as claimed in claim 1 , comprising from 50% to 75% by weight oleic acid.3. The fat composition as claimed in claim 1 , comprising from 15% to 35% by weight stearic acid.4. The fat composition as claimed in claim 1 , comprising from 4% to 10% by weight palmitic acid.5. The fat composition as claimed in claim 1 , comprising from 7% to 25% by weight of combined PSt claim 1 , PStand StStSt triglycerides.6. The fat composition as claimed in claim 1 , having a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides in the range of from 0.5 to 2.7. The fat composition as claimed in claim 1 , having a PStcontent of greater than 2% by weight.8. The fat composition as claimed in claim 1 , which comprises or consists of an ...

Подробнее
Номер записи: 21
10-03-2022 дата публикации

DUSTING FLOUR MIX FOR FRIED FOOD

Номер: US20220071245A1
Автор: ITO Takashi, TAGAMI Yuji, TSUJI Akito, YAGISHITA Takahiro
Принадлежит: Nisshin Foods Inc.

Provided are a fried food that has good adherence between a food ingredient and a coating material and has a favorable coating texture even after elapse of time after cooking, a dusting flour mix for fried food comprising inulin, an oil-and-fat-modified starch, and egg white powder, and a method for producing fried food includes adhering a coating material to a food ingredient having the dusting flour mix for fried food adhering thereto, and then frying the resulting ingredient. 1. A dusting flour mix comprising inulin , an oil-and-fat-modified starch , and egg white powder.2. The dusting flour mix according to claim 1 , wherein an amount of the inulin is from 0.5 to 30 mass %.3. The dusting flour mix according to claim 1 , wherein an amount of the oil-and-fat-modified starch is from 40 to 98 mass %.4. The dusting flour mix according to claim 1 , wherein an amount of the egg white powder is from 0.5 to 30 mass %.5. A method for producing fried food claim 1 , the method comprising adhering a coating material to a food ingredient having the dusting flour mix according to adhering thereto claim 1 , and then frying the resulting food ingredient.69-. (canceled) The present invention relates to a dusting flour mix for fried food.Coating materials for fried food are roughly classified into two materials: breader, a powder coating material; and batter, a liquid coating material. In a fried food made by using either coating material, a food ingredient is heated without direct contact with frying oil because of a coating formed from the coating material to make it juicy, while moisture in the coating due to frying oil is evaporated to obtain the coating having a crispy and dry texture.Fried foods have a problem in which the coating falls off the food ingredients during heat cooking or after cooking because of shrinkage or deformation of the food ingredients under heating. To address this problem, a conventional method involves previously sprinkling food ingredients with a ...

Подробнее
Номер записи: 22
10-03-2022 дата публикации

CHARACTERISTICS OF MEAT PRODUCTS

Номер: US20220071247A1
Автор: JOSLIN Jessica M., JUHAS Mark E., KAYSER Kevin J., REASE Morgan Laurence, Schulze Eric N., Valeti Uma S.
Принадлежит:

The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated. 1. A slaughter-free meat product for dietary consumption exhibiting an extended shelf life , wherein the shelf life is extended for greater than 14 days following harvest compared to conventional meat obtained by slaughter.2. The slaughter-free meat product of claim 1 , wherein the slaughter-free meat product exhibits an extended shelf life at 4° C.3. The slaughter-free meat product of claim 1 , wherein the slaughter-free meat product exhibits an extended shelf life at 23° C.4E. coliE. coli. The slaughter-free meat product of claim 1 , wherein the shelf life is determined by measuring the total microbial count (TC) claim 1 , /coliforms count (EC) claim 1 , microbial count claim 1 , or the coliforms count.5. The slaughter-free meat product of claim 1 , wherein the shelf life threshold is no more than 1 cfus microbial contamination per g/wet mass.6. The slaughter-free meat product of claim 1 , wherein the shelf life is determined after harvest claim 1 , and prior to formulation.7. The slaughter-free meat product of claim 1 , wherein the shelf life is determined after formulation.8. The slaughter-free meat product of claim 6 , wherein the shelf life is extended when the meat is harvested under non-aseptic conditions.9. The slaughter-free meat product of claim 4 , wherein the TC measurement of conventional meat obtained by slaughter is at least 1.5× higher than that of the TC measurement of ...

Подробнее
Номер записи: 23
10-03-2016 дата публикации

Par-fried process for boneless whole meat muscle

Номер: US20160066602A1
Автор: Eric Van Zyl, William J. Smith
Принадлежит: Individual

A method of par frying boneless whole meat muscle including trimming boneless whole meat muscle, portioning the boneless whole meat muscle into portions that have a thickness from 0.25 to 1 inch, a width of 0.25-1.5 inches and length of 1-7 inches. The portions are marinated, dusted, battered and breaded. The portions may be par fried in oil at a temperature between 190-200° C. for 25-30 seconds. The portions may then undergo freezing and then may be reheated when desired.

Подробнее
Номер записи: 24
27-02-2020 дата публикации

METHODS FOR PROCESSING POULTRY THIGHS TO PRODUCE WING-LIKE POULTRY PARTS

Номер: US20200060299A1
Автор: Pettinelli David C.
Принадлежит:

Methods for processing poultry food products are provided, more particularly methods for processing poultry thighs to produce wing-like poultry parts. The poultry parts comprise a skin-on bone-in thigh portion and/or a skin-on boneless thigh portion. The food products approximate the texture and eating experience of traditional poultry wings with the enhanced flavor and juiciness of dark meat. Also provided are food product packages comprising the skin-on thigh portions. 1. A method for preparing thigh portion poultry products from a poultry thigh , the method comprising the steps of:a. providing a poultry thigh comprising skin, meat, and a generally centrally located bone;b. making one or more cuts substantially alongside and substantially parallel to the bone to produce a skin-on bone-in thigh portion and a skin-on boneless thigh portion;c. preparing the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion for cooking comprising flattening the skin of each thigh portion against the meat of each thigh portion;d. cooking the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion to an internal temperature of at least about 120° F.; ande. cooling the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion at a temperature of at most about 40° F. for between about 45 minutes and 75 minutes, wherein the skin of each of the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion is maintained in a position such that it is substantially flat against the meat of each thigh portion.2. The method of claim 1 , further comprising the step of:f. frying the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion to an internal temperature of at least 165° F.3. The method of claim 2 , wherein step (f) comprises deep frying at about 350° F. for between about 120 seconds and about 180 seconds.4. The method of any of to claim 2 , wherein step (d) comprises baking at about 350° F. for about 50 ...

Подробнее
Номер записи: 25
08-03-2018 дата публикации

DEVICE AND METHOD FOR FORMING AND DIVIDING OF AT LEAST ONE STRING-SHAPED PASTY FOODSTUFF INTO SLICE-SHAPED PRODUCTS

Номер: US20180064158A1
Автор: BAECHTLE Manfred, CRET Claudiu, HAID Simon, Reutter Siegfried, TEUFEL Daniel, WERNER Achim, WILLBURGER Peter
Принадлежит:

Device for forming and dividing of at least one string-shaped pasty foodstuff into slice-shaped products, with a forming nozzle for extruding the string-shaped foodstuff along a conveying direction through a nozzle opening, which determines the thickness of the slice-shaped product, at least one forming plate that is arranged downstream of the forming nozzle and that can be displaced during extrusion with at least one positioning element in at least one component transversally to the conveying direction, and with a control unit that controls the positioning element synchronously to the extrusion velocity in a way that the at least one forming plate forms a longitudinal contour of the slice-shaped product variably during extrusion. 1. A device for forming and dividing of at least one string-shaped pasty foodstuff into slice-shaped products , comprising:a forming nozzle for extruding the at least one string-shaped pasty foodstuff along a conveying direction through a nozzle opening that determines a thickness of the slice-shaped products;at least one forming plate that is arranged downstream of the forming nozzle and that is displaced during extrusion with at least one positioning element in at least one component transversally to the conveying direction; andwherein a control unit controls the positioning element synchronously to an extrusion velocity, and wherein the at least one forming plate forms a longitudinal contour of the slice-shaped products variably during extrusion.2. The device according to claim 1 , wherein two or more of the forming plates are each connected to one of the positioning elements claim 1 , wherein the positioning elements are activated separately with the control unit in order to form respectively different longitudinal contours of the slice-shaped product variably.3. The device according to claim 1 , wherein a conveyor system and/or the forming nozzle for the at least one string-shaped pasty foodstuffs are formed in parallel lanes claim 1 ...

Подробнее
Номер записи: 26
09-03-2017 дата публикации

METHOD FOR SEPARATING BONE FRAGMENTS AND TALLOW FROM A SINGLE INGREDIENT STREAM OF BEEF BY CONTROLLING THE FROZEN CONDITION OF THE BEEF AND IMMERSING IN CARBONIC ACID AT ELEVATED PRESSURES

Номер: US20170064970A1
Автор: Garwood Anthony J.M.
Принадлежит: SAFEFRESH TECHNOLOGIES, LLC

A method for the separation of fat from meat. The method includes providing individual pieces of meat containing lean and fat; subjecting the individual pieces of meat to cooling for a time sufficient to produce a difference in temperature between the fat and lean, wherein the fat is cooled such that the fat is friable and crumbles into finer particulates when subjected to a crushing force and the lean is cooled to a higher temperature than the fat and the lean is able to withstand a similar crushing force without substantially crumbling into smaller particulates; and with the fat and lean at the temperatures produced, subjecting the individual pieces of meat to a crushing force to separate particulates of fat from the individual pieces of meat. 1. A method for the separation of fat from meat , comprising:(a) providing individual pieces of meat containing lean and fat;(b) subjecting the individual pieces of meat to cooling for a time sufficient to produce a difference in temperature between the fat and lean, wherein the fat is cooled such that the fat is friable and crumbles into finer particulates when subjected to a crushing force and the lean is cooled to a higher temperature than the fat and the lean is able to withstand a similar crushing force without substantially crumbling into smaller particulates; and(c) with the fat and lean at the temperatures produced in step (b), subjecting the individual pieces of meat to a crushing force to separate particulates of fat from the individual pieces of meat.2. The method of claim 1 , wherein claim 1 , after subjecting the individual pieces of meat to cooling claim 1 , the temperature at the surface of the fat is 5° F. to 10° F.3. The method of claim 1 , wherein claim 1 , after subjecting the individual pieces of meat to cooling claim 1 , the temperature at the surface of the lean is 16° F. to about 34° F.4. The method of claim 1 , wherein the time of cooling the individual pieces of meat is approximately 2 minutes to 3 ...

Подробнее
Номер записи: 27
09-03-2017 дата публикации

MIXTURES AND COMPOSITIONS FOR TREATING FOOD PRODUCTS

Номер: US20170064987A1
Автор: Hyuseinov Ertan Ergyunov, Ludwig Wolfgang Peter
Принадлежит:

Mixtures and liquid compositions containing the mixtures are provided for treating a food product, especially a meat product. The mixtures can include a soluble fiber and an insoluble fiber, optionally including an ascorbic acid source. The soluble fiber can be a psyllium husk. The insoluble fiber can be a citrus fiber. The ascorbic acid source can be any source high in ascorbic acid, e.g. a citrus juice powder. Methods of treating a food product using the mixtures and liquid compositions are also provided. Treated food products are further provided. The treated food product can be a beef, poultry, pork, fish, or a combination thereof The food product can include an effective amount of the mixture or liquid composition to increase the shelf life of the food product, e.g. by increasing the water holding capacity of the food product and/or decreasing the discoloration of the food product. 1. A dry mixture for treating a food product , the mixture comprising:a soluble fiber present in an amount from 20% to 60% (w/w) based upon the weight of the mixture; andan insoluble fiber present in an amount from 30% to 80% (w/w) based upon the weight of the mixture.2. The mixture of claim 1 , further comprising an ascorbic acid source present in an amount from 1% to 30% (w/w) based upon the weight of the mixture.3. The mixture of claim 1 , the composition consisting essentially of the soluble fiber and the insoluble fiber.4. The mixture of claim 2 , the composition consisting essentially of the soluble fiber claim 2 , the insoluble fiber claim 2 , and the ascorbic acid source.5. The mixture of claim 1 , wherein the soluble fiber is selected from the group consisting of psyllium husk claim 1 , flax seed claim 1 , xanthan gum claim 1 , a pectin claim 1 , and a combination thereof.6. The mixture of claim 1 , wherein the insoluble fiber is selected from the group consisting of a citrus fiber claim 1 , almond fiber claim 1 , a cellulose claim 1 , chia fiber claim 1 , coconut fiber ...

Подробнее
Номер записи: 28
07-03-2019 дата публикации

Emulsion for improving meat

Номер: US20190069568A1
Автор: Richard Schlomer Meyer
Принадлежит: Texas Tech University System

The present invention includes a method and meat product made by contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt, and optionally one or more stabilizers.

Подробнее
Номер записи: 29
15-03-2018 дата публикации

USE OF PROBIOTICS TO INCREASE MALE FERTILITY

Номер: US20180071347A1
Автор: CHENOLL CUADROS Mª EMPAR, GARCÍA VALCARCE DAVID, Genoves Martinez Salvador, Martorell Guerola Patricia, Ramon Vidal Daniel, ROBLES RODRÍGUEZ VANESA
Принадлежит:

The present invention relates to the use of in combination with to manufacture a formulation to increase male fertility in a subject. In particular, said strains are the strains CECT 8361 and CECT 7347. Additionally, the formulation comprising the said strains CECT 8361 and CECT 7347 is also described. 112-. (canceled)13Lactobacillus rhamnosusBifidobacterium longum. A formulation comprising the strains CECT 8361 and CECT 7347 , the combination of which is able to improve semen quality , and a carrier and/or an excipient.14Lactobacillus rhamnosusBifidobacterium longum. The formulation according to claim 13 , wherein the CECT 8361: CECT 7347 ratio is 50:50.15. The formulation according to claim 13 , wherein the formulation is a pharmaceutical formulation or a functional nutritional formulation.16. The formulation according to claim 15 , wherein the pharmaceutical formulation comprises a pharmaceutically acceptable carrier and/or excipient.17. The formulation according to claim 15 , wherein the pharmaceutical formulation is suitable for oral administration.18. The formulation according to claim 15 , wherein the nutritional formulation is a functional food or a nutritional supplement.19. The formulation according to claim 18 , wherein the food is selected from the group consisting of a dairy product claim 18 , a meat product claim 18 , a vegetable product claim 18 , an animal feed and a beverage.20Lactobacillus rhamnosusBifidobacterium longum. The formulation according to claim 13 , wherein the total concentration of microorganisms of the strains CECT 8361 and CECT 7347 in the formulation is between 10and 10cfu.21Lactobacillus rhamnosusLactobacillus.. The formulation according to claim 13 , wherein the strains CECT 8361 shows greater antioxidant activity than other strains of22Lactobacillus rhamnosusBifidobacterium longum. The formulation of claim 20 , wherein the total concentration of microorganisms of the strains CECT 8361 and CECT 7347 in the formulation is 10cfu. ...

Подробнее
Номер записи: 30
14-03-2019 дата публикации

Seasoning product

Номер: US20190075837A1
Автор: Louise Nanna Jespensgaard, Michele MARAZZATO, Prabhjot Kaur
Принадлежит: Nestec SA

The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.

Подробнее
Номер записи: 31
25-03-2021 дата публикации

Hazel's Food

Номер: US20210084960A1
Автор: Brown Bobby Ray
Принадлежит:

A meat product offers a user stable construction with a rod engaging a threaded socket inside at least one bone of the meat portion. The meat product allows the user to steadily hold meat products using the user's hands without touching the meat or requiring any cutting beforehand. Additionally, the meat product can be easily taken apart by disengaging the rod from the threaded socket. The meat product may have multiple rods, thus allowing the user to hold heavy meat products. Each rod may comprise a handle which provides efficient and effective handling, processing, cooking and/or eating. The handle may comprise various shapes and a slip resistant surface that offers the user more secure handling. The meat product can be made individually by the user or manufactured in batches. Thus, the meat product allows the user to achieve a sanitary eating product. 1. A meat product for providing efficient and sanitary handling , processing , cooking , and eating comprising:a rod;a meat portion;the rod comprising a thread;the thread being terminally and concentrically positioned on the rod;the meat portion comprising at least one bone and a threaded socket;the threaded socket being interiorly and terminally positioned on the at least one bone; andthe rod being mounted to the at least one bone of the meat portion through the threaded socket.2. The meat product for providing efficient and sanitary handling claim 1 , processing claim 1 , cooking claim 1 , and eating as claimed in comprising:the rod comprising a handle; andthe handle being terminally positioned on the rod opposite the thread.3. The meat product for providing efficient and sanitary handling claim 2 , processing claim 2 , cooking claim 2 , and eating as claimed in claim 2 , wherein the handle comprises a T-shaped handle.4. The meat product for providing efficient and sanitary handling claim 2 , processing claim 2 , cooking claim 2 , and eating as claimed in claim 2 , wherein the handle comprises a L-shaped handle.5. ...

Подробнее
Номер записи: 32
19-03-2020 дата публикации

METHODS AND COMPOSITIONS SUITABLE FOR PRESERVING THE FRESHNESS OF LOAF-TYPE FOOD PRODUCTS

Номер: US20200085089A1
Автор: Rayner Jean Luz, Rayner Mihcael G.
Принадлежит:

Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods. 1. A method for preserving the freshness of a loaf-type food product , the method comprising adding a loaf-type food product and a sauce capable of maintaining the freshness of the loaf-type food product for at least 3 hours to a container , wherein an opening for the container is on a side opposite of the sauce.2. The method of wherein the sauce is in an amount ranging from about 10% to about 50% by weight of an amount of the loaf-type food product.3. The method of wherein the sauce includes one or more gel components.4. The method of wherein the gel components are selected from the group consisting of gelatin claim 3 , gellan gum claim 3 , xanthan gum claim 3 , locust bean gum claim 3 , pectin claim 3 , carrageenan claim 3 , cellulose gum claim 3 , gum arabic claim 3 , modified starch claim 3 , and combinations thereof.5. The method of wherein the sauce has a viscosity ranging from about 11 cP to about 44 cP.6. The method of wherein the sauce covers a top of the loaf-type food product when the container is opened and the loaf-type food product is removed from the container. This application is a divisional of U.S. application Ser. No. 14/007,449 filed Sep. 25, 2013, which is a National Stage of International Application No. PCT/US2012/029249 filed Mar. 15, 2012, which ...

Подробнее
Номер записи: 33
28-03-2019 дата публикации

Flambeing pastes

Номер: US20190092532A1
Автор: Gregor Luthe, Nele Schmidt, Robert Meyer
Принадлежит: Windplussonne GmbH

Flambéing pastes for grilling products, containing at least one gelling agent and/or thickening agent which is soaked and/or gelled by pure alcohol, as well as pure alcohol in a concentration that it maintains the combustion until it is entirely consumed; method for flambéing grilling products, in which a grilling sauce is simultaneously applied with a flambéing paste layer by layer on the product to be grilled and ignites the flambéing paste; a dispenser for the simultaneous, layered application of paste-like grilling sauces and flambéing pastes on the product to be grilled, having a two- or multi-chamber system; and a grilling product that is to be flambéed and has on its surface at least one layer of at least one grilling sauce and, lying thereon, at least one layer of at least one flambéing paste.

Подробнее
Номер записи: 34
20-04-2017 дата публикации

MEAT-LIKE FOOD PRODUCTS

Номер: US20170105438A1
Автор: Ajami Dariush, Anderson David, Dill Jesse, Geistlinger Timothy, Mayoral Kenny, Ngo Huu Ba, Noriega Thomas, Ryan Daniel Angus, Suarez-Trujillo Deya, Timmons Michael, Walton Troy
Принадлежит:

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products. 1. A meat-like food product , wherein the meat-like food product comprises at least about 25% by weight of one or more meat structured protein products bound together by at least about 0.1% by weight of one or more binding agents in a manner that produces meat-like food products that have one or more similar or superior attributes compared to animal meat.2. A meat-like food product of claim 1 , wherein the meat-like food product comprises between about 30 and about 55% by weight of one or more meat structured protein products.3. A meat-like food product of claim 2 , wherein the meat-like food product comprises between about 35 and about 40% by weight of one or more meat structured protein products.4. A meat-like food product of claim 1 , wherein the meat-like food product comprises two or more meat structured protein products which have different attributes.5. A meat-like food product of claim 4 , wherein the difference in attributes between the two or more meat structured protein products is the size of the two or more meat structured protein products.6. A meat-like food product of claim 5 , wherein the meat-like food product comprises a first meat structured protein product and a second meat structured protein product claim 5 , wherein the first meat structured protein product and the second meat structured protein product differ from each other in size claim 5 , wherein the first meat structured protein product is of a first size and the second meat structured protein product is of a second size claim 5 , wherein the first size is such that the first meat structured protein product can pass through a sieve having a pore size of about 3.125 mm claim 5 , and wherein the second size is such that the second meat ...

Подробнее
Номер записи: 35
25-04-2019 дата публикации

HAM AND PORCINE PRODUCTS AND PROCESS FOR PREPARING THE SAME

Номер: US20190116853A1
Автор: Bowler John Christian, Creminelli Cristiano, Lynch Jared
Принадлежит: Creminelli Fine Meats, LLC

A ham being formed of a single unitary muscle piece from a whole ham leg. The unitary muscle piece is formed in a substantially cylindrical shape with a fat cap extending along an outer surface the unitary muscle, when formed in the cylindrical shape. 1. A ham comprising:a cut of meat selected from the group consisting essentially of: a single unitary muscle piece from a whole ham leg or a primal piece consisting of five adjoining muscle groups from a whole ham leg;said unitary muscle piece being formed in a generally cylindrical shape; anda fat cap extending along an outer surface the unitary muscle when formed in the cylindrical shape.2. The ham of claim 1 , wherein the majority of the fat present in the ham is located on the outer surface of the unitary muscle when formed in the cylindrical shape.3. The ham of claim 1 , wherein the cut of meat includes only one muscle piece.4. The ham of claim 1 , wherein the cut of meat does not include a casing.5. The ham of claim 1 , wherein the diameter of the ham is between about 3.5 inches and about 4.5 inches.6. The ham of claim 1 , wherein the ham is boneless.7. The ham of claim 1 , wherein the longitudinal length of the ham in between about 15 and about 19 inches.8. The ham of claim 1 , wherein the fat cap covers about 25% to about 75% of the outer surface area of the ham.9. The ham of claim 1 , wherein the fat cap is approximately ¼ inch thick.10. The ham of claim 1 , wherein the generally cylindrical shape includes: a generally rounded outer surface.11. The ham of claim 1 , wherein the generally cylindrical shape includes: a longitudinal length of the ham that is significantly greater than a diameter of the ham.12. The process of preparing a ham including:trimming a whole ham leg such that the bone and skin are removed, and a single unitary muscle piece remains;applying a brining solution to the muscle piece;rolling the muscle piece into a generally cylindrical shape such that a fat cap extends over an outer surface of ...

Подробнее
Номер записи: 36
16-04-2020 дата публикации

APPARATUS AND METHOD FOR COATING PRODUCT IN FLAVOURING

Номер: US20200113223A1
Автор: VINE Lee
Принадлежит:

A flavouring apparatus for coating product in flavouring is provided. The apparatus comprises a flavouring receptacle configured for receiving a portion of product and a dose of flavouring. The flavouring receptacle comprises an open first end arranged to receive the portion of product in use, a peripheral sidewall at least partly defining a flavouring volume extending from the first end of the flavouring receptacle, the flavouring volume for receiving the portion of product and dose of flavouring, and an ejecting member movable relative to the peripheral sidewall through the flavouring volume towards the first end for ejecting a flavoured portion of product out of the flavouring volume through the first end of the flavouring receptacle. The apparatus comprises a drive system configured to rotate at least the peripheral sidewall of the flavouring receptacle so as to cause mixing of the portion of product and the dose of flavouring in the flavouring volume. In use, the flavouring receptacle is arranged such that the portion of product and the dose of flavouring are retained in the flavouring volume during rotation of the peripheral sidewall. A corresponding method of coating product in flavouring is also provided. 1. A flavouring apparatus for coating product in flavouring comprising: an open first end arranged to receive the portion of product in use,', 'a peripheral sidewall at least partly defining a flavouring volume extending from the first end of the flavouring receptacle, the flavouring volume for receiving the portion of product and dose of flavouring, and', 'an ejecting member movable relative to the peripheral sidewall through the flavouring volume towards the first end for ejecting a flavoured portion of product out of the flavouring volume through the first end of the flavouring receptacle; and, 'a flavouring receptacle configured for receiving a portion of product and a dose of flavouring, the flavouring receptacle comprisinga drive system configured to ...

Подробнее
Номер записи: 37
25-04-2019 дата публикации

MULTILAYER BODY, PACKAGING CONTAINER, AND FOOD STORING METHOD

Номер: US20190119027A1
Автор: ITOU Yoshiki, NIIMI Kenichi
Принадлежит: MITSUBISHI GAS CHEMICAL COMPANY, INC.

A multilayer body comprising a sealing layer (A) comprising a thermoplastic resin, an oxygen absorption layer (B) comprising a thermoplastic resin and iron powder, an odor absorption layer (C) comprising a thermoplastic resin and an inorganic base, and an oxygen barrier layer (D) having oxygen barrier properties, the layers being laminated in a described order. 1. A multilayer body comprising a sealing layer (A) comprising a thermoplastic resin , an oxygen absorption layer (B) comprising a thermoplastic resin and iron powder , an odor absorption layer (C) comprising a thermoplastic resin and an inorganic base , and an oxygen barrier layer (D) having oxygen barrier properties , the layers being laminated in a described order.2. The multilayer body according to claim 1 , wherein the inorganic base is an inorganic base having calcium.3. The multilayer body according to claim 1 , wherein the oxygen absorption layer (B) comprises the iron powder in an amount of 5.0% by mass or more and 60.0% by mass or less based on a total amount thereof claim 1 , and the odor absorption layer (C) comprises the inorganic base in an amount of 0.10% by mass or more and 20.0% by mass or less based on a total amount thereof.4. The multilayer body according to claim 1 , wherein the iron powder has an average particle size of 10 μm or more and 40 μm or less claim 1 , and calcium oxide and/or calcium hydroxide contained in the odor absorption layer (C) has an average particle size of 5 μm or more and 25 μm or less.5. A packaging container comprising the multilayer body according to claim 1 , with the sealing layer (A) comprising a thermoplastic resin being on inside claim 1 , and the oxygen barrier layer (D) having oxygen barrier properties on outside.6. A food storing method claim 5 , wherein food is packed and stored in the packaging container according to .7. The storing method according to claim 6 , wherein the food has a water activity (Aw) of 0.3 or more and 1.0 or less.8. The storing ...

Подробнее
Номер записи: 38
03-06-2021 дата публикации

IMPROVER FOR BAKED CONFECTIONERY

Номер: US20210161155A1
Автор: IMAGI Jun, NAGAHATA Yuya, NAGASAWA Daisuke, SHINODA Keisuke, YOSHIMURA Mina
Принадлежит:

An improver for a baked confectionery (here, excluding a sponge cake) includes a component. (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×10and equal to or less than 5×1.0; (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass. 1. An improver for a baked confectionery (here , excluding a sponge cake) comprising:a component (A) satisfying conditions of (1) to (5) below as an active ingredient,(1) a starch content is equal to or more than 75% by mass,{'sup': 3', '4, '(2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×10and equal to or less than 5×10,'}(3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20,(4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass, and(5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.2. The improver for a baked confectionery according to claim 1 , wherein the starch having an amylose content of equal to or more than 5% by mass is corn starch having an amylose content of equal to or more than 40%.3. The improver ...

Подробнее
Номер записи: 39
03-06-2021 дата публикации

FILM FOR PRESERVING EDIBLE MEAT

Номер: US20210161162A1
Автор: IWASAKI Keisuke, Izumida Hiroshi, Matsui Tetsuya, Nakayama Masayoshi, Uematsu Masakazu
Принадлежит: TOYO ALUMINIUM KABUSHIKI KAISHA

[Problem] To provide: a film which is for aging meat and which is relatively easy to treat and allows meat to be aged more safely and effectively; and a film which is for preserving meat and can effectively suppress the deterioration of color or the like of fresh meat. 1. A film for preserving meat , wherein(1) the film includes a hydrogen-generating layer containing hydrogen-generating particles capable of generating molecular hydrogen upon reacting with water, and wherein(2) the film is used such that the hydrogen-generating layer is in direct contact with a surface of meat.2. The film for preserving meat according to claim 1 , whereinthe hydrogen-generating layer has a structure in which the hydrogen-generating particles are dispersed in a matrix containing a polymer material.3. The film for preserving meat according to claim 1 , whereinat least the surface of hydrogen-generating particles protruding outward from the surface of the hydrogen-generating layer is covered with a coating layer containing a coating resin.4. The film for preserving meat according to claim 2 , whereinthe polymer material is at least one selected from the group of polyethylene, polypropylene, a styrol resin, a vinyl chloride resin, polyethylene terephthalate, a polyamide resin, a urethane resin, a fluororesin, a modified fluororesin, an epoxy resin, starch, cellulose, nylon, polyethylene glycol, and polyethylene oxide.5. The film for preserving meat according to claim 1 , whereinthe hydrogen-generating particles are at least one selected from the group of magnesium hydride, calcium hydride, barium hydride, beryllium hydride, strontium hydride, lithium hydride, sodium hydride, sodium borohydride, lithium/sodium hydride, silicon hydride, magnesium, aluminum, a magnesium alloy, and an aluminum alloy.6. The film for preserving meat according to claim 1 , whereinthe volume average particle diameter of the hydrogen-generating particles is 1 to 100 μm.7. The film for preserving meat according to ...

Подробнее
Номер записи: 40
30-04-2020 дата публикации

METHODS AND RELATED COMPOSITIONS FOR MANUFACTURING FOOD AND FEED

Номер: US20200128856A1
Автор: ARMEN Zachary Garo, AVENDANO AMADO Maier Steve, CEZAR Christine, MARTIN Barry Andrew, MARTINEZ Ignacio
Принадлежит: Flagship Pioneering Innovations V, Inc.

Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention features a composition that includes a modulating agent (e.g., phage, peptide, small molecule, antibiotic, or combinations thereof) that can alter the host's microbiota in a manner that is beneficial to the host. By promoting favorable microbial levels, microbial activity, microbial metabolism, and/or microbial diversity, the modulating agent described herein may be used to increase the fitness of a variety of insects utilized in human food or animal feed industries. 1. A method for increasing a nutritional profile of an insect , the method comprising:delivering an effective amount of a methionine-producing bacteria to the insect.2. The method of claim 1 , wherein the insect is a cricket claim 1 , a grasshopper claim 1 , or a locust.3. The method of claim 1 , wherein the insect is developmentally an embryo claim 1 , larva claim 1 , pupa claim 1 , or adult.4. The method of claim 1 , wherein the delivery comprises delivering the composition to at least one habitat where the insect grows claim 1 , lives claim 1 , reproduces claim 1 , or feeds.5. The method of claim 1 , wherein the methionine-producing bacteria is delivered in an insect comestible composition for ingestion by the insect.6. The method of claim 1 , wherein the methionine-producing bacteria is formulated with an agriculturally acceptable carrier as a liquid claim 1 , a solid claim 1 , an aerosol claim 1 , a paste claim 1 , a gel claim 1 , or a gas composition.7. The method of claim 6 , wherein the carrier is a seed coating.8. A modified insect comprising exogenous methionine-producing bacteria resident in the insect.9. The insect of claim 8 , wherein the insect is developmentally an embryo claim 8 , larva claim 8 , pupa claim 8 , or an adult.10. The insect of claim 8 , wherein ...

Подробнее
Номер записи: 41
30-04-2020 дата публикации

Wild Game Cooker

Номер: US20200128859A1
Автор: Cook Chase
Принадлежит:

A portable wild game cooker is provided. The cooker utilizes a FRH heating element, a pre-packaged seasoning pouch and a cooking sleeve to provide for immediate cooking of wild game after a wild game harvest event. The cooker allows for fast, clean, and safe cooking of wild game with minimal mess and without the need for cumbersome cooking hardware. The wild game cooker enhances the overall experience of the outdoor enthusiast. 1. A disposable wild game cooker comprising:a closeable cooking sleeve configured for holding hot water during a cooking process;a predetermined amount of flavoring ingredients;a resilient flavoring pouch having a sealable opening and being configured for holding said flavoring ingredients and a piece of wild game, and being further sized for insertion into said cooking sleeve after being loaded with said flavoring ingredients and wild game; anda heating element configured for placement inside said cooking sleeve and outside said flavoring pouch.2. The wild game cooker of wherein said heating element is a flameless ration heater.3. The wild game cooker of wherein said cooking sleeve is configured as a freestanding pouch.4. The wild game cooker of wherein said flavoring pouch is configured a s a freestanding pouch.5. The wild game cooker of wherein the additive insulation coefficient of said cooking sleeve and said flavoring pouch is sufficient for a user to handle with bare hands said cooking sleeve during a cooking process.6. The wild game cooker of wherein said heating element is provided in solid form prior to initiation of the cooking process.7. The wild game cooker of further comprising a sealable carrying pouch with a handle.8. The wild game cooker of wherein said heating element is a flameless ration heater.9. The wild game cooker of wherein said cooking sleeve is configured as a freestanding pouch.10. The wild game cooker of wherein said flavoring pouch is configured a s a freestanding pouch.11. The wild game cooker of wherein the ...

Подробнее
Номер записи: 42
26-05-2016 дата публикации

Systems and methods for packaging foods with disparate water activity values

Номер: US20160145030A1
Автор: Arianna Toft-Stearns, Jamie Gene Stearns, Natalie Malligan, Shaun Malligan
Принадлежит: Kooee! Super Snacks Inc

There is presented a method and systems and methods for packaging foods with disparate water activity values, whereby an environment is presented to preserve substances, such as foodstuffs, by preventing unwanted water transfer between them within a multi-compartment package. Such a container may include a first inner compartment and a second inner compartment defined within an interior volume of the container; an opening mechanism to provide access to the contents of the two or more inner compartments; and wherein the first and second inner compartments are sealed and segregated to prevent migration of water from a first provided foodstuff stored within the first compartment to a second provided foodstuff stored within the second compartment.

Подробнее
Номер записи: 43
24-05-2018 дата публикации

Tubular food casing with transfer function

Номер: US20180139991A1
Автор: DELIUS Ulrich, FÖGLER Jens, KASTL Erna, König Martina
Принадлежит:

A description is given of a tubular food casing having a fiber layer on the inside and having two or more polymer layers. The polymer layers include a first continuous polymer layer (A), with which the inner fiber layer or nonwoven-web layer is coated on the side of the tubular casing facing away from the inside, and completely covers the layer, and at least one polymer layer (B), and a monoaxially or biaxially oriented film based on polyamide and/or copolyamide. At least two of the polymer layers are joined to one another directly by a layer of adhesive. The inner fiber layer may absorb colour, smoke, aroma and/or flavour substance(s), such as liquid smoke or caramel, store these substances and transfer them to a food located within the casino. The casing is suitable as artificial sausage casing, especially for cooked-filling and scalded-emulsion sausage. 1. Tubular food casing comprising an inner fiber layer , which forms the inside of the tubular food casing , and two or more polymer layers , wherein the polymer layers(i) comprise a first polymer layer (A), with which the inner fiber layer is coated on the side of the tubular casing that faces away from the inside, with the first polymer layer constituting an uninterrupted layer and completely covering the fiber layer, and(ii) comprise at least one polymer layer (B) which consists of a rnonoaxially or biaxially oriented film based on polyimide and/or copolyamide,where at least two of the polymer layers are joined to one another directly by a layer of adhesive.2. Food casing according to claim 1 , wherein the food casing comprises at least one polymer layer (C).3. Food casing according to claim 1 , wherein the inner fiber layer consists of a woven fabric claim 1 , knitted fabric claim 1 , a nonwoven fiber web or a fiber paper.4. Food casing according to claim 3 , wherein the inner fiber layer consists of a nonwoven fiber web made of fibers comprising a thermoplastic polymer and cellulose fibers.5. Food casing ...

Подробнее
Номер записи: 44
24-05-2018 дата публикации

METHOD FOR PRODUCING A RAW PIECE OF RECONSTITUTED MEAT AND A RAW PIECE OF RECONSTITUTED MEAT COMBINED ACCORDING TO THE METHOD

Номер: US20180139992A1
Автор: HAUF Reiner
Принадлежит:

The invention relates to a method for producing a raw piece of reconstituted meat and to a raw piece of reconstituted meat combined according to the method. Many known reconstituted meat products are rejected because they contain chemical additives such as aminases; they are expensive to produce, because the meat first is reconstituted and stabilized and is then preserved; and reconstituted meat combinations often have an inhomogeneous appearance and may tend to separate out their constituents. In order to overcome these disadvantages, a reconstituted meat composition contains only glycerol and salt as the binders, is stabilized and preserved by drying in a single step in a method for producing a raw piece of reconstituted meat and provides a combined raw piece of reconstituted meat the main constituents of which contain only meat ingredients from animal origin, it has the appearance of pure meat, and has a similar elasticity and a precise residual juice content. 1. A method for producing a reconstituted raw piece of meat with increased shelf life , wherein a reconstituted meat compositionis applied to a target surface with a uniform layer thickness anddried, wherein the reconstituted meat composition for reconstitutable raw masses, comprising shredded meat and binders, consists of the components100 parts by weight of shredded animal meat,0.1 to 20 parts by weight of salt,0.01 to 10 parts by weight of binders composed of one or a plurality of chemically unmodified polyalcohols,0 to 10 parts by weight of additional protein, preferably plant or animal protein, andup to 5 parts by weight of adjusting and auxiliary substances and unavoidable accompanying substances of the components, characterized in that for producing a raw piece of reconstituted meat/meat,a solid piece of meat is first cut into slices, andthe slices are arranged lying flat, whereineach of the slices lying flat provides an individual target surface for a reconstituted meat layer.2. The method as ...

Подробнее
Номер записи: 45
10-06-2021 дата публикации

METHOD FOR SCALABLE SKELETAL MUSCLE LINEAGE SPECIFICATION AND CULTIVATION

Номер: US20210171912A1
Автор: GENOVESE Nicholas J., ROBERTS R. Michael, TELUGU Bhanu Prakash V. L.
Принадлежит:

The present disclosure relates to methods for enhancing cultured meat production, such as livestock-autonomous meat production. In certain aspects, the meat is any metazoan tissue or cell-derived comestible product intended for use as a comestible food or nutritional component by humans, companion animals, domesticated or captive animals whose carcasses are intended for comestible use, service animals, conserved animal species, animals used for experimental purposes, or cell cultures. 128-. (canceled)29. An in vitro method for producing a cultured meat product for dietary consumption , providing a cell line demonstrating the capacity for skeletal muscle tissue specification;', 'modifying said cell line with an inducible myogenic transcription factor to produce a myogenic transcription-factor-modified cell line;', 'inducing myogenic differentiation of said modified cell line; and', 'culturing the differentiated modified cell line, thereby producing a cultured meat product for dietary consumption., 'the method comprising30. The method of claim 29 , wherein the cell line is from a livestock or poultry species.31. The method of claim 30 , wherein the livestock species is porcine or bovine.32. The method of claim 29 , wherein the myogenic transcription factor is MYOD1 claim 29 , MYOG claim 29 , MYF5 claim 29 , MYF6 claim 29 , PAX3 claim 29 , PAX7 claim 29 , or a paralog claim 29 , ortholog claim 29 , or genetic variant thereof claim 29 ,33. The method of claim 29 , wherein the myogenic transcription factor is a transcriptional activation agonist of the respective promoter recognition DNA sequences of a myogenic transcription factor.34. The method of claim 29 , wherein the cell line is a self-renewing cell line.35. The method of claim 34 , wherein the self-renewing cell line comprises embryonic stem cells claim 34 , induced pluripotent stem cells claim 34 , somatic cells claim 34 , or extra-embryotic cells with myogenic potential.36. The method of claim 34 , wherein the ...

Подробнее
Номер записи: 46
25-05-2017 дата публикации

METHODS AND PACKAGING FOR WET AGING MEAT

Номер: US20170142990A1
Автор: Selby Michael Christopher
Принадлежит: LUND FOOD HOLDINGS, INC.

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package. 120-. (canceled)21. A method for wet aging a cut of meat having a fat layer portion and an edible meat portion , wherein the fat layer portion is that portion of the cut of meat that will be cut away after wet aging and wherein the edible meat portion is that portion of the cut of meat that remains when the fat layer portion is cut away , the method comprising:(a) placing an adsorptive material only on the fat layer portion of the meat;(b) placing a salt material on the adsorptive material or on the fat layer portion with the adsorptive material, wherein the adsorptive material and salt material are not placed on the edible meat portion;(c) placing the cut of meat with the adsorptive material and salt material into a packaging material;(d) hermetically sealing the packaging material containing the cut of meat to form a package; and(e) allowing the cut of meat to wet age for about at least 7 days.22. The method of claim 21 , wherein the cut of meat is a primal or subprimal cut.23. The method of claim 21 , wherein the adsorptive material includes a mixture of activated charcoal and sea salt.24. The method of claim 21 , wherein the salt material is a salt smoked with alder wood.25. The method of claim 23 , wherein the adsorptive material and the salt material form a 50/50 mixture.26. The method of claim 21 , further including the step of placing one or ...

Подробнее
Номер записи: 47
15-09-2022 дата публикации

PROCESS FOR THE PRODUCTION OF A MEAT ANALOGUE, AND MEAT ANALOGUE PREPARED THEREBY

Номер: US20220287331A1
Автор: Schlebusch Johannes Paul
Принадлежит: MARS, INCORPORATED

Processes for the production of a meat analogue, comprising: a) introducing a meat batter comprising protein into a heating unit and heating the meat batter to a temperature above the melting temperature of the protein to produce a heat-treated product; b) transferring the heat-treated product to a cooling unit and cooling the heat-treated product to a temperature below water boiling an temperature at ambient pressure when exiting the cooling unit; and c) dividing the cooled heat-treated product into pieces, in which the pieces are at least partly re-introduced into the process; as well as a meat analogue prepared thereby. 1. A process for the production of a meat analogue , comprising:a) introducing a meat batter comprising protein into a heating unit and heating the meat batter to a temperature above the melting temperature of the protein to produce a heat-treated product,b) transferring the heat-treated product to a cooling unit and cooling the heat-treated product to a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, andc) dividing the cooled heat-treated product into pieces,wherein about 1 wt.-% to about 30 wt.-% of the pieces are reintroduced into the process.2. The process according to claim 1 , wherein about 5 wt.-% to about 25 wt.-% of the pieces are reintroduced into the process.3. The process according to claim 1 , wherein the meat batter is heated to a temperature of at least about 130° C.4. The process according to claim 1 , wherein the meat batter is heated to a temperature of from about 140° C. to about 170° C.5. The process according to claim 1 , wherein the heating unit comprises:a first heating unit in which the meat batter is heated to a temperature above the denaturation temperature of the protein in the meat batter, but below the melting temperature of the protein to produce a first heat-treated product,a second heating unit in which the first heat-treated product is heated to a temperature above the ...

Подробнее
Номер записи: 48
07-05-2020 дата публикации

RICE BRAN EXTRACT COMPOSITIONS, METHODS OF MAKING AND USING SAME

Номер: US20200138064A1
Автор: Soma Pavan Kumar, VanAlstyne Peter
Принадлежит:

Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same. 1. A composition for treating a meat product or seafood product , the composition comprising a rice bran extract having between about 3% and about 9% (w/w) total phosphorous content , wherein a treatment of the meat product or seafood product with the rice bran extract improves water retention in the meat or seafood product.2. The composition of claim 1 , wherein the rice bran extract comprises between about 5% to about 7% (w/w) total phosphorous content.3. The composition of claim 1 , wherein the rice bran extract comprises from about 0.003% to about 0.08% total calcium content.4. The composition of claim 3 , wherein the rice bran extract further comprises one or more of: from about 45% to about 55% (w/w) ash claim 3 , from about 25% to about 45% (w/w) carbohydrate claim 3 , from about 4% to about 12% (w/w) protein claim 3 , from about 3% to about 10% (w/w) dietary fiber.5. The composition of claim 3 , wherein the rice bran extract further comprises from about 45% to about 55% (w/w) ash claim 3 , from about 25% to about 45% (w/w) carbohydrate claim 3 , from about 4% to about 12% (w/w) protein claim 3 , and from about 3% to about 10% (w/w) dietary fiber.6. The composition of claim 3 , wherein the rice bran extract comprises less than about 0.2% (w/w) fat.7. The composition of claim 3 , wherein the rice bran extract comprises from about 15% to about 22% (w/w) total sodium content.8. The composition of claim 3 , wherein the rice bran extract comprises between about 1% to about 12% by weight moisture.9. The composition of claim 3 , the rice bran extract has 120-150 kcal.10. The composition of claim 3 , wherein the meat product or seafood product treated with the rice bran extract has a cooked weight yield that is at least 5% greater than a control comprising the untreated cooked meat product or seafood product.11. A ...

Подробнее
Номер записи: 49
17-06-2021 дата публикации

Pastrami product and methods of making same

Номер: US20210177019A1
Автор: Yaacov Silberstein
Принадлежит: Individual

A method of making a pastrami roll includes providing a raw meat, applying a brine to the raw meat, covering the raw meat with spices after the brine is applied, cooking the raw meat in an oven at a first temperature for a first duration to make a cooked pastrami, cutting the cooked pastrami into pastrami portions, mixing the pastrami portions with a binder to create a composite, the binder including trimmings and lean meat, cooking the composite in an oven at a second temperature for a second duration, and packaging the cooked composite.

Подробнее
Номер записи: 50
07-05-2020 дата публикации

EX VIVO MEAT PRODUCTION

Номер: US20200140821A1
Автор: ELFENBEIN Arye, KOLBECK Justin Lee
Принадлежит:

Systems and methods for producing cell cultured food products. The cultured food products include sushi-grade fish meat, fish surimi, foie gras, and other food types. Various cell types are utilized to produce the food products and can include muscle, fat, and/or liver cells. The cultured food products are grown in pathogen-free culture conditions without exposure to toxins and other undesirable chemicals. 1. A method of producing cultured tissue for human consumption , the method comprising:a) obtaining a population of self-renewing cells;b) culturing the population of self-renewing cells;c) inducing differentiation in the population of self-renewing cells to form cultured tissue; andd) processing the cultured tissue for human consumption.2. The method of claim 1 , wherein obtaining the population of self-renewing cells comprises transitioning a population of cells from 2-dimensional adherent culture into 3-dimensional culture in a bioreactor.3. The method of claim 1 , wherein the population of self-renewing cells comprises differentiated cells that have become immortalized.4. The method of any one of - claim 1 , wherein inducing differentiation in the population of self-renewing cells comprises inducing transdifferentiation of cells in the population into myocytes claim 1 , adipocytes claim 1 , or a combination thereof.5. The method of claim 1 , wherein culturing comprises seeding the population of self-renewing cells on 3-dimensional micro-scaffolds.6. The method of claim 3 , wherein the 3-dimensional micro-scaffolds promote cell growth claim 3 , adhesion claim 3 , differentiation claim 3 , or a combination thereof.7. The method of claim 3 , wherein the 3-dimensional micro-scaffolds are conjugated to at least one factor promoting cell growth claim 3 , adhesion claim 3 , differentiation claim 3 , or a combination thereof.8. The method of claim 7 , wherein the micro-scaffolds comprise at least one of hydrogel claim 7 , chitosan claim 7 , polyethylene terephthalate ...

Подробнее
Номер записи: 51
22-09-2022 дата публикации

PLANT-DERIVED SCAFFOLDS FOR GENERATION OF SYNTHETIC ANIMAL TISSUE

Номер: US20220295841A1
Автор: ALKHALEDI Fatin, BARTEAU Katherine Pearl, FONTANA Gianluca, Gaudette Glenn, JONES Jordan, MOORE Brian W., Murphy William L., REBELLO Alex S., SOCHACKI Daniel, SUZUKI Masatoshi, TEY Sin-Ruow
Принадлежит:

Use of decellularized plant tissues as scaffolds for producing edible animal tissue are disclosed herein. Particularly, decellularized plant tissues are used as scaffolds for animal cells to allow growth and differentiation it animal tissue. The edible animal tissue can be dried such as in a beef jerky form for human consumption. 1. A method of forming edible animal tissue , comprising:decellularizing edible plant material to form a scaffold;seeding the scaffold with animal cells; andculturing the animal cells to form a grown animal tissue from the seeded scaffold.2. The method as set forth in claim 1 , wherein the plant material is selected from the group consisting of leaf tissue claim 1 , stem tissue claim 1 , root tissue claim 1 , seed claim 1 , fruit claim 1 , flower claim 1 , and combinations thereof.3. The method as set forth in claim 1 , wherein the plant material is from a plant selected from the group consisting of angiosperms claim 1 , gymnosperms claim 1 , bryophytes claim 1 , and algae claim 1 , and combinations thereof.4. The method as set forth in claim 1 , wherein decellularizing comprises detergent perfusion using at least one of a detergent and enzyme.5. The method as set forth in claim 1 , wherein decellularizing comprises use of one or more detergent selected from the group consisting of sodium hypochlorite (bleach) claim 1 , sodium dodecyl sulfate claim 1 , sodium hydroxide claim 1 , ethylenediaminetetraacetic acid (EDTA) claim 1 , Triton X-100 claim 1 , and the like claim 1 , and combinations thereof.6. The method as set forth in claim 1 , wherein decellularizing comprises use of one or more enzyme selected from the group consisting of lipases claim 1 , thermolysin claim 1 , galactosidases claim 1 , nucleases claim 1 , trypsin and combinations thereof.7. The method as set forth in claim 1 , wherein seeding comprises a method selected from the group consisting of spraying claim 1 , coating claim 1 , submersing cell media claim 1 , perfusing ...

Подробнее
Номер записи: 52
08-06-2017 дата публикации

TUBE REMOVING MACHINE AND METHOD FOR THE FABRICATION OF ARTIFICIAL CASINGS USING SAID MACHINE

Номер: US20170156382A1
Автор: NEGRI SAMPER Juan
Принадлежит:

The present invention relates to a tube-removing machine and method of manufacturing artificial casings by means of said machine, allowing a fast, efficient and automatic cutting of the sections of casing () which contain tubes (), subsequently splicing the remaining casing () once said tube () is discarded, comprising detection means () for detecting the arrival of a tube () contained in the casing (); cutting means () for cutting a section of the casing () incorporating said tube (); splicing means () for splicing the ends of the cut casing (); and temporary storage means () for storing the casing () which allow continually taking in casing () in the tube-removing machine () during the time used in the cutting and splicing phases, preventing interruptions in the subsequent shirring process. 112. Tube-removing machine () for production lines that produce artificial casings () , characterized in that it comprises at least:{'b': 10', '5', '2, 'detection means () for detecting the arrival of a tube () contained in a casing (),'}{'b': 20', '2', '5, 'cutting means () for cutting a section of the casing () incorporating said tube (),'}{'b': 30', '2', '31', '2, 'splicing means () for splicing the ends of the cut casing () and which are suitable for applying at least one splicing adhesive () that joins said ends of the casing (), and'}{'b': 40', '2', '2', '1', '2', '5', '2, 'temporary storage means () for storing the casing () which allow continuously taking in casing () in the tube-removing machine () without interruptions during the time in which the section of the casing () which contains the tube () is being cut and the subsequent splicing of the casing ().'}211011. Tube-removing machine () according to claim 1 , characterized in that the detection means () comprise at least one photocell ().312021. Tube-removing machine () according to claim 1 , characterized in that the cutting means () comprise at least one clamp ().4120. Tube-removing machine () according to claim ...

Подробнее
Номер записи: 53
14-05-2020 дата публикации

Protein product and methods from alkali treated meat emulsion

Номер: US20200146312A1
Автор: Mufan Guo, Sonia Han, William R. Aimutis
Принадлежит: Individual

Meat that has been treated by a combination of comminution, treatment with alkali and drying exhibit excellent properties for use as a new food ingredient. Dried Functionalized Protein Product is prepared by comminuting meat to form a comminuted meat having particle size of less than 5 mm; mixing the comminuted meat with water, a food grade alkaline composition, and a food grade salt to form a Functionalized Protein Brine having a pH in the range of from about 6.5 to about 9.5. The mixing is carried out so that the meat is not exposed to acid in a manner that would cause the pH of the meat to be less than about 5.3. The resulting Functionalized Protein Brine is dried to form a Dried Functionalized Protein Product. Water can be added to the Dried Functionalized Protein Product to form a Reconstituted Functionalized Protein Formulation.

Подробнее
Номер записи: 54
22-09-2022 дата публикации

METHODS FOR IMPROVING CELL GROWTH WITH SPECIES-SPECIFIC OR GENUS-SPECIFIC PROTEINS AND THE APPLICATIONS THEREOF

Номер: US20220298480A1
Автор: CHAN Kai Yie Carrie, Chin Po San Mario, Poon Chun Hei, WON Lok Hin
Принадлежит: Avant Meats Company Limited

A method for meat production by in vitro cell culture includes isolating tissue from an animal or plant source and making a cell suspension of cells, and growing the cells into a solid or semi-solid structure that mimics an animal organ by growing the cells on a food-grade scaffold in a culture medium. Culture medium comprising growth factor of (i) genetically same or similar species to the cells and/or (ii) genetically same genus to the cells is used. Expression of one or more proteins in the growing cells may be increased by altering a level of one or more micro RNAs that regulate expression of the protein. Additionally, the growing cells may be co-cultured with bioengineered cells that secrete growth factors and cytokines that support the growth of the cells in situ. The co-culturing technique reduces or eliminates the need for animal-derived fetal bovine serum in the culture medium. 1. A method for meat production by in vitro cell culture , comprising:isolating a tissue from an animal or plant source and making a cell suspension of cells therefrom;introducing culture medium comprising one or more growth factors of (i) genetically same or similar species to the suspension of cells and/or (ii) genetically same genus to the suspension of cells; andgrowing the suspension of cells on a food-grade scaffold in a culture medium, whereby the suspension of cells grows into a solid or semi-solid structure that mimics an animal organ.2. The method of claim 1 , wherein isolating the tissue comprises isolating an organ tissue from a fish.3. The method of claim 1 , further comprising the step of increasing expression of a protein in the suspension of cells by altering a level of one or more micro RNAs that regulate the expression of the protein.4. The method of claim 2 , wherein the organ tissue is derived from fish swim bladder of a fish from the Osteichthyes class.5. The method of claim 3 , wherein the protein is collagen.6. The method of claim 3 , wherein the micro RNAs are ...

Подробнее
Номер записи: 55
11-09-2014 дата публикации

Coated stabilised microwave heated foods

Номер: US20140255552A1
Автор: Keith Graham Pickford
Принадлежит: Crisp Sensation Holding Sa

A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid  20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and proteinaceous component 10-20%; wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the aqueous coating composition does not contain any substantial amount of polydextrose.

Подробнее
Номер записи: 56
06-06-2019 дата публикации

MEAT SNACK PRODUCT AND METHOD OF MAKING

Номер: US20190166894A1
Автор: Kafer Paul, Taylor David, TENNANT Eric, WARNER Jeffrey
Принадлежит:

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice. 1. A snack food product comprising a crisped slice of a ground meat mixture and expanded pellets of cellular material.2. The snack food product of claim 1 , wherein the expanded pellets of cellular material comprises rendered animal skin claim 1 , the pellets having a pre-expanded moisture content of less than 10% by weight.3. The snack food product of claim 2 , the expanded pellets comprising rendered pork skin and having a pre-expanded moisture content in the range of about 5% to about 6% by weight.4. The snack food product of comprising at least 80% by weight ground meat mixture.5. The snack food product of claim 1 , wherein the ground meat mixture has a fat content of about 25% to about 30% by weight.6. The snack food product of claim 1 , wherein the ground meat mixture comprises pork.7. The snack food product of claim 1 , wherein the snack food product is free of grain based filler.8. The snack food product of claim 1 , wherein the snack food product is gluten free.9. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded surface area of less than 10 cm.10. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded thickness of about 0.125 in. (3.175 mm) or less.11. The snack food product of claim 1 , wherein the snack food product further comprises a non-meat filler.12. The snack food ...

Подробнее
Номер записи: 57
28-05-2020 дата публикации

METHOD FOR PRODUCING A RAW PIECE OF RECONSTITUTED MEAT AND A RAW PIECE OF RECONSTITUTED MEAT COMBINED ACCORDING TO THE METHOD

Номер: US20200163368A1
Автор: HAUF Reiner
Принадлежит:

The invention relates to a method for producing a raw piece of reconstituted meat and to a raw piece of reconstituted meat combined according to the method. Many known reconstituted meat products are rejected because they contain chemical additives such as aminases; they are expensive to produce, because the meat first is reconstituted and stabilized and is then preserved; and reconstituted meat combinations often have an inhomogeneous appearance and may tend to separate out their constituents. In order to overcome these disadvantages, a reconstituted meat composition contains only glycerol and salt as the binders, is stabilized and preserved by drying in a single step in a method for producing a raw piece of reconstituted meat and provides a combined raw piece of reconstituted meat the main constituents of which contain only meat ingredients from animal origin, it has the appearance of pure meat, and has a similar elasticity and a precise residual juice content. 1a layer of a reconstituted meat composition containing shredded meat and binders, wherein in turn the reconstituted meat composition comprises the componentsat least 110 parts by weight of shredded meat,0.001 to 20 parts by weight of sodium chloride,0.01 to 10 parts by weight of glycerol, and0 to 10 parts by weight of plant or animal protein,with the remainder comprising adjusting and auxiliary substances and unavoidable accompanying substances of the components,the raw piece of reconstituted meat/meat further comprises a slice of solid meat, wherein in turnthe shredded meat and solid meat are composed of slaughtered meat,the layer thickness of the reconstituted meat layer is 0.1 cm to 2 cm, the thickness of the slices is 0.1 cm to 1 cm, and the thickness of the slices is a maximum of 70% of the layer thickness of the reconstituted meat layer,in the raw piece of reconstituted meat/meat, the slice of solid meat is arranged with its upper side visible, andthe raw piece of reconstituted meat/meat was obtained ...

Подробнее
Номер записи: 58
29-06-2017 дата публикации

Home-Style Meat Product and Method of Producing Same

Номер: US20170181457A1
Автор: Cabrales Lynda, Giannettino Carrie K., Glynn Randy, Humke Sarah C., Hurm Matthew A., Kusmider Edward A., Malenke Mark E., Nehls Amy Lynn, Tilahun Muluken
Принадлежит:

Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having a low-phosphate solution and/or a low-salt solution and cooking the combination to produce whole muscle meat logs. Once the whole muscle meat has been cooked, the meat may be pulled, shredded, or sliced on a variety of pulling, shredding, and slicing equipment to create a home-style meat product with an irregular appearance. 112-. (canceled)13. A method of mass-producing a home-style meat product having a non-uniform appearance , the method comprising:providing boneless whole muscle meat;combining the boneless whole muscle meat with a pickle solution having a low salt concentration having less than about 20% salt;loosely stuffing the boneless whole muscle meat and the pickle solution having the low salt concentration into a casing, the loosely stuffed casing having void spaces intentionally introduced into the casing in between individual boneless whole muscle meats,closing the loosely stuffed casings with the void spaces remaining in the closed, stuffed casings;cooking the casing stuffed with the boneless whole muscle meat and the pickle solution having the low salt concentration wherein individual whole muscle meat pieces are bound together inside the casing during cooking; andafter the cooked boneless whole muscle meat has cooled, pulling or shredding the cooked boneless whole muscle meat to produce a home-style meat product wherein individual pieces of the home-style meat product are non-uniform in shape and display the natural structure of the cooked boneless whole muscle meat.14. (canceled)15. The method of wherein the cooking of the casing stuffed with the boneless whole muscle meat and the pickle solution having the low salt concentration includes heating the boneless whole muscle meat and the mixture to a temperature ...

Подробнее
Номер записи: 59
09-07-2015 дата публикации

Fiber orienting technology

Номер: US20150189892A1
Автор: James B. Wolff
Принадлежит: Individual

An apparatus and method for accelerating food product in order to cause the product to be stretched aligning the fibers of the product.

Подробнее
Номер записи: 60
04-06-2020 дата публикации

FOOD PRODUCT PERMEATED WITH HOMOGENIZED DISPERSION

Номер: US20200170287A1
Автор: Degner Brian M., Quint Larry, Williams Tracey
Принадлежит:

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat. 120.-. (canceled)21. A food product , comprising:a meat product; and a lipid from about 1.0% to about 20.0% by weight of the marinade, and', 'water from about 50% to about 90% by weight of the marinade,', 'wherein the marinade includes a mean particle size from about 25 microns to about 40 microns in the homogenized dispersion., 'a marinade dispersed within the meat product, wherein the marinade is a homogenized dispersion and includes'}22. The food product of claim 21 , wherein the marinade further includes a salt from about 0.1% to about 10% by weight of the marinade.23. The food product of claim 22 , wherein the salt includes at least one of potassium chloride and sodium chloride.24. The food product of claim 21 , wherein the marinade further includes a protein.25. The food product of claim 24 , wherein the protein includes soy protein.26. The food product of claim 21 , wherein the marinade further includes a fiber.27. The food product of claim 21 , wherein the marinade further includes a gum.28. The food product of claim 21 , wherein the lipid includes at least one of: soybean oil claim 21 , corn oil claim 21 , beef tallow claim 21 , and high oleic oils.29. The food product of claim 21 , wherein the meat product dispersed with the marinade has a dispersed lipid distribution that is from about 1% to about 4% by total weight of the meat product.30. The food product of claim 21 , wherein the marinade includes a mean particle size from about 34 microns to about 40 microns in the homogenized ...

Подробнее
Номер записи: 61
05-07-2018 дата публикации

METHODS AND PACKAGING FOR WET AGING MEAT

Номер: US20180184674A1
Автор: Selby Michael Christopher
Принадлежит: LUND FOOD HOLDINGS, INC.

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package. 120-. (canceled)21. A method for wet aging a cut of meat having a fat layer portion and an edible meat portion , the method comprising:(a) placing one or more packets containing an adsorptive material and a salt material only on the fat layer portion of the meat; wherein the packets are made from a gas/liquid permeable material.(b) placing the cut of meat with the one or more packets of the adsorptive material and salt material into a packaging material;(d) hermetically sealing the packaging material containing the cut of meat to form a package; and(e) allowing the cut of meat to wet age for about at least 7 days,wherein the adsorptive material comprises activated charcoal;wherein moisture in the edible meat portion of the cut of meat is pulled by the salt material through pores in the fat layer portion to age the cut of meat; andwherein the moisture is held in place inside the fat layer portion.22. The method of claim 21 , wherein the cut of meat is a primal or subprimal cut.23. The method of claim 21 , wherein the adsorptive material includes a mixture of activated charcoal and sea salt.24. The method of claim 21 , wherein the salt material is a salt smoked with alder wood.25. The method of claim 23 , wherein the adsorptive material and the salt material form a 50/50 mixture.26. The method of claim 21 , further including a step of placing one or ...

Подробнее
Номер записи: 62
05-07-2018 дата публикации

CONCENTRATED FRUIT JUICE FOR A MARINADE

Номер: US20180184691A1
Автор: HAINDL Rudolf, MANDL Hans
Принадлежит: Hama Foodservice GesmbH

The invention relates to concentrated fruit juice for a marinade for tumbling a meat product, the weight percentage of sorbitol in the concentrated fruit juice being more than 10 wt.-%. The concentrated fruit juice contains at least concentrated pear juice, concentrated mirabelle juice and/or concentrated quince juice. 1. Concentrated fruit juice for a marinade for tumbling a meat product , the proportion of sorbitol in the concentrated fruit juice being more than 10 wt.-% , wherein the concentrated fruit juice contains at least a concentrated pear juice , a concentrated mirabelle plum juice and/or a concentrated quince juice.2. The concentrated fruit juice according to claim 1 , wherein the concentrated fruit juice contains at least two of the concentrates concentrated pear juice claim 1 , concentrated mirabelle plum juice and concentrated quince juice.3. The concentrated fruit juice according to claim 1 , wherein the concentrated fruit juice contains a mixture of concentrated pear juice claim 1 , concentrated mirabelle plum juice and concentrated quince juice.4. The concentrated fruit juice according to claim 3 , wherein the concentrated fruit juice consists of up to at least 75% claim 3 , preferably up to at least 90% of a mixture of concentrated pear juice claim 3 , concentrated mirabelle plum juice and concentrated quince juice.5. The concentrated fruit juice according to claim 3 , wherein the concentrated fruit juice consists of up to 100% of a mixture of concentrated pear juice claim 3 , concentrated mirabelle plum juice and concentrated quince juice.6. The concentrated fruit juice according to claim 1 , wherein the proportion of at least one claim 1 , preferably two claim 1 , particularly preferably all three of the concentrates concentrated pear juice claim 1 , concentrated mirabelle plum juice and concentrated quince juice in the concentrated fruit juice is more than 20 wt.-%.7. The concentrated fruit juice according to claim 1 , wherein the proportion of ...

Подробнее
Номер записи: 63
06-07-2017 дата публикации

METHOD OF FABRICATING A STEAK FROM SUBSCAPULARIS AND PRODUCT OBTAINED BY SUCH METHOD

Номер: US20170188596A1
Автор: Mata Antonio, Nelson Jacob Lee
Принадлежит:

This disclosure relates to a system and method for preparing and offering to the marketplace a muscle cut from a carcass for use as a steak. In particular, the Subscapularis muscle may be utilized according to the instant invention as a high-end cut of meat. In an embodiment, a Subscapularis muscle will be processed into a steak via a prescribed series of cuts. The steak will, in some embodiments, be further processed by trimming fat and connective tissue as is taught herein. 1. A method of preparing a cut of meat , wherein is provided at least a portion of a Subscapularis muscle having some amount of lean tissue , fat tissue , and connective tissue , wherein said at least a portion of said Subscapularis muscle has a cranial side , a caudal side , a ventral end , a dorsal end , a medial surface and a lateral surface , comprising the steps of:trimming from said cranial side, said caudal side, said ventral end, said dorsal end said medial surface and said lateral surface at least a portion of said lean tissue, said fat tissue, and said connective tissue, thereby preparing said cut of meat.2. A meat product produced by the method of .3. A meat product produced by the method of claim 1 , wherein said at least a portion of said Subscapularis muscle is taken from a meat animal species carcass selected from the group consisting of a bison carcass claim 1 , a beef carcass claim 1 , a bovine carcass claim 1 , and a swine carcass.4. A method of preparing a cut of meat claim 1 , wherein is provided at least a portion of a Subscapularis muscle having some amount of lean tissue claim 1 , fat tissue claim 1 , and connective tissue claim 1 , wherein said at least a portion of said Subscapularis muscle has a cranial side claim 1 , a caudal side claim 1 , a ventral end claim 1 , a dorsal end claim 1 , a medial surface and a lateral surface claim 1 , comprising the steps of:trimming from said cranial side, said caudal side, said medial surface and said lateral surface at least a ...

Подробнее
Номер записи: 64
06-07-2017 дата публикации

SYSTEM AND METHOD FOR COOKING PIECES OF PROTEIN

Номер: US20170188611A1
Автор: Auernheimer Mark, Cowles Jeffrey D., Shepard Zachary
Принадлежит: Sugar Creek Packing Co.

A system for cooking pieces of protein may include a flour applicator that receives the pieces of protein in an uncooked state and applies a coating of flour to outer surfaces thereof; a batter applicator that receives the pieces of uncooked protein coated with the flour from the flour applicator and applies a batter made from high-gluten flour to the coated outer surfaces thereof; a packaging machine that receives the pieces of uncooked protein coated with the batter made from the high-gluten flour from the batter applicator and seals the pieces of protein in plastic pouches; and a heating unit that receives the sealed plastic pouches containing the uncooked protein coated with the batter from the packaging machine and cooks the battered protein pieces in the plastic pouches. 116.-. (canceled)17. A method for cooking pieces of protein , the method comprising:applying a coating of flour to outer surfaces of the protein pieces in an uncooked state;applying a batter made from high-gluten flour to the coated outer surfaces of the uncooked protein pieces;sealing in plastic pouches the uncooked protein pieces coated with the batter made from the high-gluten flour; andcooking in the sealed plastic pouches the protein pieces coated with the batter.18. The method of claim 17 , wherein applying the coating of flour includes applying a coating of flour mixed with spices.19. The method of claim 17 , further comprising applying a layer of liquid to the outer surfaces of the uncooked protein pieces after applying the coating of flour and prior to applying the batter.20. The method of claim 19 , further comprising applying a second coating of flour to the outer surfaces of the uncooked protein pieces after applying the layer of liquid and prior to applying the batter.21. The method of claim 19 , wherein applying a layer of liquid includes applying a layer of liquid selected from egg wash claim 19 , egg wash substitute claim 19 , milk claim 19 , oil claim 19 , liquid flavor claim ...

Подробнее
Номер записи: 65
22-07-2021 дата публикации

Apparatus and Method for Making Food Items

Номер: US20210219561A1
Автор: Hsu Leon KC, Jiang James T.
Принадлежит:

Apparatus and method for making a food items such as a shepherd's pies is disclosed. The method includes preparing, cooking and cooling a pie filling, placing a predetermined amount of individual serving portions of the cooled pie filling into a container, preparing and cooking mashed potatoes, and extruding a predetermined individual serving portion of the mashed potatoes into each of a plurality of compartments formed in a mold tray, the compartments having a predetermined shape and depth. The pie filling and the mashed potatoes in the mold tray compartments are then frozen for storage and transportation. The shepherd's pies can then be assembled and baked at the point-of-sale. 1. A method for making a food product , the method comprising:preparing, cooking and cooling a pie filling;placing a predetermined amount of individual serving portions of the cooled pie filling into a container;preparing and cooking a topper food item;extruding a predetermined individual serving portion of the topper food item into each of a plurality of compartments formed in a mold tray, the compartments having a predetermined shape and depth; andfreezing the pie filling and freezing the topper food item in the mold tray compartments.2. The method of claim 1 , wherein extruding the predetermined individual serving portion of the topper food item comprises extruding mashed potatoes into each of a plurality of compartments formed in a mold tray claim 1 , the compartments being circular in shape.3. The method of claim 1 , wherein extruding the predetermined individual serving portion of the topper food item comprises extruding mashed potatoes into each of a plurality of compartments formed in a mold tray claim 1 , the compartments having a bottom surface incorporating an indented design pattern.4. The method of claim 1 , wherein extruding the predetermined individual serving portion of the topper food item comprises extruding mashed potatoes into each of a plurality of compartments formed ...

Подробнее
Номер записи: 66
13-07-2017 дата публикации

TEXTURED INGESTIBLE PRODUCTS

Номер: US20170196253A1
Автор: QVYJT Fernando
Принадлежит:

A processed ingestible plant having a coating, and a method for coating an ingestible item. The coating imparts a long lasting texture to the ingestible item. The coating mimics the exterior tissue of an edible plant, and includes parts that are derived from multiple fragments of edible plant exterior tissues. 1. A method for coating an ingestible item comprising:a) grinding plant tissue to generate ground edible plant parts wherein said ground edible plant tissue parts comprises at least one cell and at most one hundred cells;b) preparing a mixture comprising said ground edible plant tissue and coating an ingestible item with said mixture, wherein said mixture has a viscosity of at least 0.01 centipoises;c) baking said ingestible item wherein an external texture is imparted that remains essentially intact for at least two hours.2. The method of claim 1 , wherein said external texture imparts a crispy claim 1 , crunchy claim 1 , crusty claim 1 , brittle claim 1 , not-soggy claim 1 , not-soft claim 1 , crumbly or hard mouth-feel claim 1 ,has a peak force of at least 10 Newtons per gram,has a moisture content of at most 35 weight by weight percent of water,has an ultrasonic velocity of at least 100 minutes per second, andhas a transmission loss of at least 0.20 dB/mm.3. The method of claim 1 , wherein said ingestible item comprises a vegetable claim 1 , a fruit claim 1 , a meat claim 1 , a nut claim 1 , a seed claim 1 , or a pharmaceutical.4. The method of claim 1 , wherein said ground edible plant tissue parts comprises particles of at least 0.001 micrometers and at most 5 claim 1 ,000 micrometers in size claim 1 , and comprises at most 0.01 weight by weight percent of said mixture coating.5. The method of claim 1 , wherein said mixture comprises cellulose claim 1 , hemicellulose claim 1 , modified cellulose or modified hemicellulose.6. The method of claim 1 , wherein said mixture comprises a binding agent.7. The method of claim 1 , wherein said mixture comprises an ...

Подробнее
Номер записи: 67
13-07-2017 дата публикации

Multilayer Heat Shrinkable Films

Номер: US20170198123A1
Автор: FUSARPOLI Flavio, Spigaroll Romano, Zanaboni Giuliano
Принадлежит:

The present invention relates to a polymer blend and to multilayer heat shrinkable films containing at least a layer made of said polymer blend, to flexible containers made of said film, such as bags, pouches and the like, useful for packaging articles, in particular food items. The invention also relates to a process for the manufacturing of such multilayer heat shrinkable films. 1. A polymer blend comprising:from 50% to 85% by weight, preferably from 60% to 80% by weight, more preferably from 65% to 75% by weight of at least a modified ethylene-alpha-olefin copolymer;from 50% to 15% by weight, preferably from 40% to 20% by weight, more preferably from 35% to 25% by weight, of at least a modified ethylene and vinyl acetate copolymer, said modified ethylene and vinyl acetate copolymer having a percentage by weight of vinyl acetate between 6% and 15%, preferably between 8% and 13%.2. The blend according to whereinthe modified ethylene-alpha-olefin copolymer is selected among modified heterogeneous and homogeneous polymers, preferably selected among modified linear low density polyethylene (LLDPE), modified linear medium density polyethylene (LMDPE), and modified very low and ultralow density polyethylene (VLDPE and ULDPE), and/orthe modified ethylene and vinyl acetate copolymer is selected among those having an anhydride functionality, preferably selected among anhydrides of maleic acid, crotonic acid, citraconic acid, itaconic acid or fumaric acid.3. The blend according to or wherein the modified ethylene-alpha-olefin copolymer is an ethylene-alpha-olefin copolymer comprising at least one anhydride functionality grafted thereon and/or copolymerized therewith and/or blended therewith claim 1 , wherein said anhydride functionality is preferably selected among anhydride of maleic acid claim 1 , crotonic acid claim 1 , citraconic acid claim 1 , itaconic acid and fumaric acid.4. The blend according to any one of to wherein the density of the modified ethylene-alpha- ...

Подробнее
Номер записи: 68
19-07-2018 дата публикации

Methods and compositions for affecting the flavor and aroma profile of consumables

Номер: US20180199605A1
Автор: Celeste Holz-Schietinger, Elysia Cohn, Jessica Karr, Patrick O'reilly Brown, Rachel Fraser
Принадлежит: Impossible Foods Inc

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Подробнее
Номер записи: 69
25-06-2020 дата публикации

Process for the production of a sauce containing meat

Номер: US20200196645A1
Автор: Andrea SPOTTI, Fabio BETTEGA, Marcella PONANTI, Roberto ALBERTI, Vincenzo De Tata
Принадлежит: Barilla G e R Fratelli SpA

A process for the production of a sauce containing minced meat, tomato, vegetables, edible oils or fats and optional complementary ingredients is disclosed. The process includes the steps of a) of subjecting pellets of a mixture containing minced meat to baking in an oven, obtaining baked pellets, b) adding, in a cooker, the baked pellets to tomato, vegetables, edible oils or fats and optional complementary ingredients, and c) cooking the whole mixture for a predetermined time.

Подробнее
Номер записи: 70
26-07-2018 дата публикации

METHOD OF CREATING MEAT STRIPS

Номер: US20180206535A1
Автор: Bender Howard M.
Принадлежит:

A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165° F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged. 1. A method of creating a meat piece comprising:cooking a meat product until the meat product is fully cooked comprising cooking the meat product until the meat product has an internal temperature of approximately at least 165° F.;after cooking the meat product, cutting the meat product into meat pieces;coating the meat pieces with a coating agent comprising at least cane sugar, salt, liquid smoke, and starch; andpackaging the meat pieces.2. The method of comprising chilling the meat product after cooking the meat product and before coating the meat pieces.3. The method of comprising vacuum packaging the meat product after cooking claim 1 , the meat product; and unpackaging the meat product before cutting the meat product into meat pieces.4. The method of wherein cooking the meat product comprises smoking the meat product.5. The method of comprising placing a brine curing solution in the meat product before cooking the meat product.6. The method of comprising placing a rub on the meat product before cooking the meat product.7. The method of wherein packaging the meat pieces comprises finally packaging the meat pieces claim 1 , and the method comprising configuring the meat pieces to be recooked after finally packaging the meat pieces.8. The method of wherein the coating agent comprises claim 1 , by weight claim 1 , at least of:greater than 50% cane sugar,at least 80% cane sugar,at least 85% cane sugar,at least 90% cane sugar, andat least 95% cane sugar.9. The method of wherein the coating agent comprises about 95-96% cane sugar by ...

Подробнее
Номер записи: 71
05-08-2021 дата публикации

CHARACTERISTICS OF MEAT PRODUCTS

Номер: US20210235733A1
Автор: JOSLIN Jessica M., JUHAS Mark E., KAYSER Kevin J., REASE Morgan Laurence, Schulze Eric N., Valeti Uma S.
Принадлежит:

The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated. 1. A slaughter-free meat product for dietary consumption exhibiting an extended shelf life , wherein the shelf life is extended for at least 3 days following harvest compared to conventional meat obtained by slaughter , and wherein said extension of shelf life is at least a result of a lack of vasculature containing blood in the meat product.2. The slaughter-free meat product of claim 1 , wherein the extended shelf life is maintained for at least 3 days following harvest at about 0° C. to about 30° C.3. The slaughter-free meat product of claim 1 , wherein the shelf life is determined after harvest claim 1 , and prior to formulation.4. The slaughter-free meat product of claim 1 , wherein the shelf life is determined after formulation.5. The slaughter-free meat product of claim 3 , wherein the shelf life is extended when the meat is harvested under non-aseptic conditions.6E. coliE. coli. The slaughter-free meat product of claim 1 , wherein the shelf life is determined by measuring the total microbial count (TC) claim 1 , /coliforms count (EC) claim 1 , microbial count claim 1 , or the coliforms count.7. The slaughter-free meat product of claim 6 , wherein the TC measurement of conventional meat obtained by slaughter is at least 1.5× higher than that of the TC measurement of slaughter-free meat product.8. The slaughter-free meat product of claim 1 , comprising no more than 1 cfus microbial ...

Подробнее
Номер записи: 72
13-08-2015 дата публикации

Systems and methods for maintaining foods

Номер: US20150223479A1
Автор: Laurence D. Bell
Принадлежит: Global Fresh Foods

Disclosed are methods for stabilizing an oxygen dependent or oxygen-labile pigment from discoloration, and for maintaining the freshness and preventing discoloration of a foodstuff comprising the oxygen-labile pigment. In some embodiments, the method comprises (1) reducing the oxygen concentration in the atmosphere of a sealed container comprising the pigment to a level such that the oxygen will not discolor the pigment when CO 2 is introduced into the container, and (2) introducing CO 2 into the sealed container while retaining or further reducing the oxygen concentration in the atmosphere of the sealed container. Systems useful in the methods disclosed herein.

Подробнее
Номер записи: 73
02-08-2018 дата публикации

MASS SUPPLY SYSTEM

Номер: US20180213805A1
Автор: Van Gerwen Hendrikus Petrus Gerardus
Принадлежит:

The present invention relates to a system for forming a product from a food mass, the system comprising a mould member, e.g. a mould drum with an axis of rotation and a feed pump. 1. A system for forming a product from a food mass , the system comprising:a hopper comprising a rotating feeder;a mould drum comprising cavities to form products, the cavities are at least partially made from a porous material; anda feed pump comprising a moving member;wherein the system comprises a divider located between the feed pump and the mould drum; andwherein the divider is directly connected to a housing of the feed pump or is integral with the housing of the feed pump.2. (canceled)3. The system according to claim 1 , wherein the feed pump is connected to a vacuum source.4. The system according to claim 1 , wherein the system comprises at least one pressure sensor arranged between the feed pump and the mould drum.5. The system according to claim 4 , wherein the system comprises at least two pressure sensors that are configured to determine a pressure distribution over an axial length of the mould drum and/or over an axial length of an outlet of the feed pump.6. The system according to claim 1 , wherein the feed pump is a positive displacement pump with a rotor claim 1 , whose axis of rotation is in parallel to an axis of rotation of the mould drum.7. The system according to claim 1 , wherein the feed pump is a vane pump comprising vanes and a compression zone claim 1 , and wherein at least in the compression zone and in a transport zone and/or at an outlet claim 1 , tips of the vanes are free from touching a housing of the feed pump.8. (canceled)9. The system according to claim 1 , wherein an axial length of the rotor of the feed pump is at least equal to an axial length of the mould drum.10. The system according to claim 1 , wherein each of cavities are connected to a fluid passage claim 1 , which extends parallel to the axis of rotation of the mold drum.1116-. (canceled)17. The ...

Подробнее
Номер записи: 74
02-08-2018 дата публикации

Mass supply system

Номер: US20180213806A1
Автор: Hendrikus Petrus Gerardus Van Gerwen
Принадлежит: Gea Food Solutions Bakel Bv

The present invention relates to a system for forming a product from a food mass, the system comprising a mould member e.g. a mould drum with an axis of rotation and a feed pipe.

Подробнее
Номер записи: 75
02-08-2018 дата публикации

METHODS AND APPARATUSES FOR PREPARING SHAWARMA, GYROS AND DONER KEBAB SANDWICHES AND MEALS

Номер: US20180215057A1
Автор: Al Afandi Anas, Edlbi Ahmad Rashed
Принадлежит:

Methods and apparatuses for preparing sandwiches (subs, wraps) and meal, such as Shawarma, Gyros and Doner Kebab sandwiches and meals. The apparatus includes a grilling mechanism, a smoking mechanism, a slicing mechanism, sandwich and meal assembly mechanism, sandwich wrapping and packing mechanism and accepting money and credit card mechanism. The slicing mechanism is configured to slice a cylinder or cone of meat in an automated, substantially helical slicing pattern. The sandwich assembly includes various components to automatically dispense selected bread, condiments, and other sandwich and meal ingredients and wrapping and packing the sandwich. 1. An apparatus for rolling and wrapping a sandwich , the apparatus comprising”a plurality of cylinders comprising a first cylinder rotatably disposed between a first pair of joint plates and a second cylinder rotatably disposed between a second pair of joint plates;at least one round belt disposed about at least the first and second cylinders so as to create a semi-cylindrical cavity between the plurality of cylinders;a motor operably connected to at least one of the plurality of cylinders to drive rotation of the at least one cylinder, thereby causing the at least one round belt to rotate about the plurality of cylinders;wherein rotation of the round belt about the plurality of cylinders causes sandwich material within the semi-cylindrical cavity to shape the sandwich material into an at least semicylindrical sandwich.2. The apparatus of claim 1 , wherein the second cylinder is laterally translatable toward and away from the first cylinder to create an open position and a closed position.3. The apparatus of claim 2 , wherein the lateral translation is effected by actuation of a pair of hinge joints between the first pair of joint plates and the second pair of joint plates.4. The apparatus of claim 1 , wherein the plurality of cylinders further comprises a third cylinder.5. The apparatus of claim 4 , wherein the ...

Подробнее
Номер записи: 76
02-07-2020 дата публикации

MEAT TREATMENT

Номер: US20200205428A1
Автор: Kumar Saurabh, Pritawardani Prita, VERHEEZEN Jacobus Johannes Adriana M
Принадлежит:

The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained. 1. A meat treatment composition , comprising:(i) a nonionic surfactant, selected from the group consisting of polyglycerol fatty acid esters; and{'sub': 2', '8, '(ii) an organic acid selected from the group consisting of C-Cmonocarboxylic acids, lactic acid, citric acid, and mixtures thereof.'}2. The meat treatment composition according to claim 1 , wherein the nonionic surfactant is decaglycerol mono/dioleate (Caprol PGE 860).3. The meat treatment composition according to claim 1 , wherein the organic acid is lactic acid.4. The meat treatment composition according to claim 1 , wherein the meat treatment composition further comprises (iii) a thickening agent.5. The meat treatment composition according to claim 4 , wherein the thickening agent is selected from the group consisting of xanthan claim 4 , carrageenan and alginates.6. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 300/1-10/1.7. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 250/1-20/1.8. The meat treatment composition according to claim 6 , having a pH value of ...

Подробнее
Номер записи: 77
09-08-2018 дата публикации

PSEUDO-LOAF FOOD COMPOSITIONS

Номер: US20180220676A1
Автор: Miller Rachel, Rayner Jean Luz, Rayner Michael G.
Принадлежит:

The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions. 1. A friable pseudo-loaf food composition comprising:meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight; a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight; and combinations thereof; andthe food composition having a moisture content from about 60% to about 74% of the food composition by weight and having a loaf-type structure, wherein the friable pseudo-loaf has a structure that is maintained during and after removal from a can at ambient temperature and ambient pressure, the friable pseudo-loaf food composition does not have free gravy, and the gravy in the friable pseudo-loaf food composition comprises 40% to 50% by weight of the combined weight of the meat analog chunks and the gravy.2. The food composition of wherein the moisture content is from about 67% to about 74% of the food composition.3. The food composition of wherein the meat analog chunks comprise meat.4. The food ...

Подробнее
Номер записи: 78
09-08-2018 дата публикации

METHOD FOR PRODUCING STUFFED FOOD AND CORRESPONDING UNIT

Номер: US20180220695A1
Автор: DA PONTE Victor, QUESTE Dominique, SOUDIERE Gerard
Принадлежит:

A method for producing stuffed food(s), each stuffed food having an outer envelope in a first food product, and an inner stuffing in a second food product. The method includes the steps of providing a sheet of the first food product, and a roller of the second food product, and winding the sheet around the roller. 1. A method for producing stuffed food(s) , each stuffed food comprising an outer envelope in a first food product , and an inner stuffing in a second food product , wherein the method comprises the following steps:providing a sheet of the first food product, and a roller of the second food product,winding the sheet around the roller,cutting the roller and the sheet wound around the roller into segments, at least one of the segments forming a stuffed food, anddriving the stuffed foods with respective driving belts which move away from each other.2. The production method according to claim 1 , wherein the cutting step is ensured by a water jet.3. The production method according to claim 1 , wherein the roller extends along an axis and claim 1 , during the winding step claim 1 , the sheet of the first food product and the roller of the second food product are introduced between a first belt and a second belt claim 1 , the first and second belts having a relative movement with respect to each other with a velocity having a component oriented perpendicularly to the axis of the roll.4. The production method according to claim 3 , wherein the first belt is a lower driving belt and the second belt is an upper rolling belt claim 3 , which is flexible and suspended above the first belt.5. The production method according to claim 4 , wherein the second belt is suspended to a suspension device claim 4 , said suspension device comprising:a tie to which is attached an upstream end of the second belt, anda plurality of tubes, each freely mounted on a bar with a diameter less than half the inner diameter of the tube, so that each tube is lifted up and rolls on the second ...

Подробнее
Номер записи: 79
09-07-2020 дата публикации

Method for processing meat using phosphate free high ph compositions containing salt and a carbonate salt

Номер: US20200214303A1
Автор: Chris Topps, Marc RINEHART, SR.
Принадлежит: QST INGREDIENTS AND PACKAGING Inc

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and carbonate salt at a pH in the range of from 10.1 to 11.3.

Подробнее
Номер записи: 80
16-08-2018 дата публикации

PACKAGED FOOD PRODUCT WITH VEGETABLE COMPONENTS

Номер: US20180229915A1
Автор: Brown Rachel Catherine, Harris William Matthew, Juarbe Lopez Josue R., Putnam Michael David, Roman Linda C.
Принадлежит:

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese. 1. A packaged food product comprising a microwavable rigid cup having a rim defining a generally circular opening to an interior of the cup , a base , and a sidewall extending between the rim and the base , a first flexible pouch disposed the interior of the cup and containing cheese pieces , a second flexible pouch disposed in the interior of the cup and containing one or more acidified vegetables having a pH of between 3.5 and 5.0 , and a flexible membrane sealed to the rim of the cup to block the opening prior to at least partial removal of the membrane.2. The packaged food product of claim 1 , wherein a diameter of the base of the cup is less than the diameter of the opening.3. The packaged food product of claim 2 , wherein the diameter of the base of the cup is between about 55% and 75% less than the diameter of the opening.4. The packaged food product of any one of claim 3 , wherein the diameter of the opening is between about 120% and 140% of a height of the cup.5. The packaged food product of any one of claim 1 , further comprising a third flexible pouch containing a plurality of pieces of a meat ...

Подробнее
Номер записи: 81
16-07-2020 дата публикации

TEXTURED INGESTIBLE PRODUCTS

Номер: US20200221753A1
Автор: QVYJT Fernando
Принадлежит:

A processed ingestible plant having a coating, and a method for coating an ingestible item. The coating imparts a long lasting texture to the ingestible item. The coating mimics the exterior tissue of an edible plant, and includes parts that are derived from multiple fragments of edible plant exterior tissues. 1. A food item , comprising:a core; anda coating on the core,wherein the core is a vegetable, a fruit, a meat, a nut, a seed, a synthetic food product, or a combination thereof,wherein the coating comprises a ground edible plant tissue, and the ground edible plant tissue comprisesplant epidermis, plant periderm, plant cortex, or a combination thereof from a plant root or a plant tuber;plant stem tissue;plant leaf tissue;plant flower tissue;fruit peel;plant seed;plant bulb; ora combination thereof.2. The food item of claim 1 , wherein the core is the vegetable claim 1 , the fruit claim 1 , or the combination thereof claim 1 , and wherein the vegetable is a vegetable slice or a vegetable strip and the fruit is a fruit slice claim 1 , a fruit section claim 1 , or a combination thereof.3. The food item of claim 2 , wherein the vegetable is a root vegetable.4. The food item of claim 1 , wherein the ground edible plant tissue consists ofplant epidermis, plant periderm, plant cortex, or a combination thereof from the plant root or the plant tuber;plant stem tissue;plant leaf tissue;plant flower tissue;fruit peel;plant seed;plant bulb; ora combination thereof, andoptionally, an ingestible algae, an ingestible fungi, an ingestible yeast, an ingestible mold, an ingestible bacteria, an ingestible lichen, a byproduct thereof, or a combination thereof.5. The food item of claim 1 , wherein the plant epidermis consists of cuticle tissue claim 1 , upper epidermis tissue claim 1 , lower epidermis tissue claim 1 , palisade mesophyll claim 1 , spongy mesophyll claim 1 , vascular bundle claim 1 , vascular bundle sheath claim 1 , vascular bundle xylem claim 1 , vascular bundle ...

Подробнее
Номер записи: 82
26-08-2021 дата публикации

MEAT-LIKE FOOD PRODUCTS

Номер: US20210259290A1
Автор: Ajami Dariush, Anderson David, Dill Jesse, Geistlinger Timothy, Mayoral Kenny, Ngo Huu Ba, Noriega Thomas, Ryan Daniel, Suarez-Trujillo Deya, Timmons Michael, Walton Troy
Принадлежит:

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products. 178-. (canceled)79. A meat-like food product comprising:between about 25% and about 60% by weight of one or more meat structured protein products;between about 0.5% to about 50% by weight of one or more agent release systems; andbetween about 0.25% to about 5% by weight of one or more binding agents for binding together the one or more meat structured protein products and one or more agent release systems in one cohesive mass;wherein the one or more agent release systems impart meat-like attributes to the meat-like food product such that the meat-like food product simulates animal meat,wherein the one or more agent release systems comprise dispersed system components that comprise one or more agents to be released and wherein trigger conditions cause the release of the one or more agents to be released from the dispersed system components, andwherein at least one of the one or more agent release systems is an emulsion.80. A meat-like food product of claim 79 , wherein the one or more meat structured protein products comprise between about 5% and about 70% by weight of protein claim 79 , between about 0.5% and about 25% by weight of total carbohydrate claim 79 , between about 0.05% and about 10% by weight of edible fiber claim 79 , between about 0.1% and about 25% by weight of total lipid claim 79 , and between about 30% and about 80% by weight of water.81. A meat-like food product of claim 80 , wherein the protein consists of pea protein.82. A meat-like food product of claim 79 , wherein the meat-like food product comprises between about 5% and about 40% by weight of the one or more agent release systems.83. A meat-like food product of claim 79 , wherein the emulsion is an oil-in water emulsion claim 79 , ...

Подробнее
Номер записи: 83
23-08-2018 дата публикации

METHOD OF SEPARATING MEAT COMPONENTS VIA CENTRIFUGE

Номер: US20180235245A1
Автор: Garwood Anthony J.M.
Принадлежит:

A method for separating fat from lean. The method includes grinding chilled beef comprising fat and lean into a size resulting in particles that comprise predominantly fat and particles that comprise predominantly lean; combining the particles with a fluid to produce a mixture, wherein the fluid comprises water; and centrifuging the mixture to separate the fluid, and the particles comprising predominantly lean from the mixture. 1. A method for separating fat from lean , comprising:grinding chilled beef comprising fat and lean into a size resulting in particles that comprise predominantly fat and particles that comprise predominantly lean;combining the particles with a fluid to produce a mixture, wherein the fluid comprises water; andcentrifuging the mixture to separate the fluid and the particles comprising predominantly lean from the mixture.2. The method of claim 1 , further comprising collecting the fluid claim 1 , and introducing the collected fluid into the mixture prior to centrifuging.3. The method of claim 1 , wherein the fluid comprises an acid.4. The method of claim 3 , wherein the acid is carbonic acid.5. The method of claim 1 , wherein the fluid comprises chlorine dioxide.6. The method of claim 1 , wherein the particle size is in a range of 1/16 to ¼.7. The method of claim 1 , further comprising separating the particles comprising predominantly fat.8. The method of claim 1 , wherein the beef is chilled prior to grinding. This application is a continuation of U.S. patent application Ser. No. 13/493733, filed Jun. 11, 2012 (now U.S. Pat. No. 9,949,494), which is a continuation-in-part of U.S. patent application Ser. No. 13/422740, filed Mar. 16, 2012, which is a continuation of U.S. patent application Ser. No. 11/911338, filed Oct. 9, 2008 (now U.S. Pat. No. 8,137,722), which is the national phase of International Application No. PCT/US2006/014261, filed Apr. 13, 2006, which claims the benefit of U.S. Provisional Application No. 60/671238, filed Apr. 13, ...

Подробнее
Номер записи: 84
01-08-2019 дата публикации

CALCIUM ENRICHED SEAFOOD PRODUCT

Номер: US20190230964A1
Автор: BOONTIANG Supaporn, KASEMSUWAN Tunyawat
Принадлежит: THAI UNION GROUP PUBLIC COMPANY LIMITED

A calcium enriched shelf stable according to this invention, which can be a chilled or frozen tuna or salmon products or other similar shelf stable, can provide a considerable bone health benefit to consumers by providing as much as 400 mg/100 g of available calcium in the finished product. This invention comprising the additional calcium supplement wherein the amount of calcium in final product is in the range of 0.5 to 5.0% (w/w) of the total weight of said product and wherein the sources of additional calcium supplement can be selected from raw or partially purified animal or fish bone or partially purified fish bone or inorganic calcium compound. 1. A calcium enriched seafood product comprising an additional calcium supplement wherein the amount of calcium in final product is in the range of 0.5 to 5.0% (w/w) of the total weight of said product.2. The calcium enriched seafood product according to wherein said calcium enriched seafood product can be a shelf stable claim 1 , a chilled fish product or a frozen fish product.3. The calcium enriched seafood product according to wherein the sources of additional calcium supplement can be selected from raw or partially purified animal or fish bone or partially purified fish bone or inorganic calcium compound.4. The calcium enriched seafood product according to wherein the fish bone or partially purified fish bone is derived from marine or freshwater fishes.5. The calcium enriched seafood product according to wherein the fish bone or partially purified fish bone is derived from salmon or tuna.6. The calcium enriched seafood product according to wherein the fish bone or partially purified fish bone is derived from tuna.7. The calcium enriched seafood product according to wherein the inorganic calcium compound can be selected from the group of calcium carbonate claim 3 , calcium phosphate claim 3 , calcium sulfate and calcium chloride or combination thereof.8. The calcium enriched seafood product according to wherein the ...

Подробнее
Номер записи: 85
31-08-2017 дата публикации

METHOD AND SYSTEM FOR PROCESSING READY-TO-EAT BACON WITH PAN FRIED BACON CHARACTERISTICS

Номер: US20170245534A1
Автор: BLONG Robert, CATTIN James, Fritz Michael, Johnson Bruce A., PHILLIPS Jeffrey, White Anthony
Принадлежит:

Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit. 1. A method for preparing bacon comprising(a) cooking bacon slices in a microwave oven; and(b) finishing said bacon slices in an infrared searing unit.2. A method for preparing bacon comprising(a) providing a bacon slab;(b) slicing said bacon slab into bacon slices;(c) cooking said bacon slices in a microwave oven; and(d) finishing said bacon slices in a gas searing unit.37-. (canceled)8. The method of claim 1 , wherein the bacon slices have a thickness of about 7-20 slices per inch.911-. (canceled)12. The method of claim 1 , wherein the microwave oven cooks the bacon slices to a temperature of about 100-225° F.1314-. (canceled)15. The method of claim 1 , wherein the microwave oven cooks the bacon slices for about 30-250 seconds claim 1 , 60-105 seconds claim 1 , 80-90 seconds claim 1 , or 120 seconds.16. The method of claim 1 , the microwave oven is a conveyor microwave oven.1720-. (canceled)21. The method of claim 1 , wherein the infrared searing unit cooks the bacon slices to a temperature of about 200-300° F. or 165° F.22. (canceled)23. The method of claim 1 , wherein the infrared searing unit uses infrared energy with a wavelength of about 1 μm to 1 mm.24. The method of claim 1 , wherein the infrared searing unit uses infrared energy with a frequency of about 300 THz to 300 GHz.25. (canceled)26. The method of claim 2 , wherein the gas searing unit cooks the bacon slices to an internal temperature of about greater than 160° F. or 165° F.27. The method of claim 2 , wherein the flame temperature of the searing unit is about 300-1000° F. claim 2 , optionally 300-1000° F. or 450-500° F.28. The method of claim 1 , wherein the infrared searing unit cooks the bacon slices for at least about 3-20 seconds claim 1 , 4-12 seconds claim 1 , 6-9 seconds claim 1 , or 12 seconds.29. The method of ...

Подробнее
Номер записи: 86
06-09-2018 дата публикации

METHOD FOR PRODUCING MEAT CAPABLE OF REDUCING SATURATED FATTY ACID INTAKE

Номер: US20180249734A1
Автор: NAITO Yoshio
Принадлежит: BIOBALANCE CO., LTD.

A meat has a lowered amount of saturated fatty acid. By feeding a livestock animal with feed containing BB-PLT (lactic acid bacterium BB-PLT strain) (NITE BP-02097), the saturated fatty acid contained in the meat from the livestock animal decreases and the monovalent unsaturated fatty acid contained in the meat from the livestock animal increases as a result of heating during cooking. The lactic acid bacterium strain BB-PLT (NITE BP-02097) can be included in a livestock feed, and can be used in a method for raising a livestock animal for meat by feeding it to the livestock animal with the lactic acid bacterium. Edible meat can be obtained from a livestock animal raised by the method. 1Lactobacillus plantarum. A strain of lactic acid bacterium , wherein the strain is BB-PLT (NITE BP-02097).2. A livestock feed comprising the lactic acid bacterium strain of .3. A method for raising a livestock animal for meat claim 1 , comprising feeding the livestock animal with the lactic acid bacterium strain of .4. The method of claim 3 , wherein the livestock animal for meat yields meat whose amount of a saturated fatty acid decreases by heating.5. The method of claim 4 , wherein the saturated fatty acid is selected from the group consisting of palmitic acid claim 4 , stearic acid claim 4 , and a combination thereof.6. The method of claim 3 , wherein the livestock animal for meat yields meat whose amount of a monovalent unsaturated fatty acid increases by heating.7. The method of claim 6 , wherein the monovalent unsaturated fatty acid is one or more monovalent unsaturated fatty acids selected from the group consisting of palmitoleic acid claim 6 , oleic acid claim 6 , and vaccenic acid.8. The method of claim 3 , wherein the livestock animal for meat is cattle.9. An edible meat or a processed product thereof obtained from the livestock animal for meat raised by the method of .10. The edible meat or the processed product thereof of claim 9 , whose amount of a saturated fatty acid ...

Подробнее
Номер записи: 87
06-09-2018 дата публикации

CASE READY FORM-FILL-SEAL TRAY WITH SHRINKABLE LIDDING

Номер: US20180251243A1
Автор: Wright Terry
Принадлежит:

A food package and related methods of food package formation with a form-fill-seal machine utilizing both a non-forming shrinkable lidding film and a thermoforming film. The thermoforming film, in either rigid or semi-rigid forms, can be formed into a base having a pocket or cavity for storing food items. The non-forming shrinkable lidding film can be attached to a perimeter and/or flange of the base for sealing and enclosing the food items. The food package provides an economical packaging solution that avoids compromising appearance and/or packaging performance. 1. A method of making a case-ready form-fill-seal tray with shrinkable lidding comprising the steps of:feeding a thermoform film toward a forming station on a form-fill-seal machine;thermoforming a pocket in said thermoforming film wherein a flange extends from a perimeter edge of the pocket;feeding a non-forming film over the pocketsealing the non-forming film over the pocket to form a filled tray; andcutting away at least some of the film extending beyond the perimeter edge of the flange.2. The method according to claim 1 , wherein a thermoforming feed rate of the thermoforming film is substantially equal to a non-forming feed rate of the non-forming film.3. The method according to claim 2 , wherein the thermoforming film is fed with a thermoforming tension substantially equal to or less than a non-forming tension with which the non-forming film is fed.4. The method according to claim 3 , wherein the step of sealing the non-forming film causes the non-forming film and the thermoforming film to be sealed to one another in an area of attachment beyond the perimeter edge defined by the pocket.5. The method according to claim 3 , wherein the thermoforming film and non-forming film are fed toward a sealing station in a feeding direction parallel to a longitudinal axis of the form-fill-seal machine.6. The method according to claim 1 , wherein the non-forming film is a shrinkable-lidding film.7. The method ...

Подробнее
Номер записи: 88
07-09-2017 дата публикации

SYNTHETIC MEAT

Номер: US20170253849A1
Автор: Miller Seth Adrian
Принадлежит: EMPIRE TECHNOLOGY DEVELOPMENT LLC

Examples of methods, systems and computer accessible mediums related to producing synthetic meat are generally described herein. In some example methods, a substrate configured to support cell growth may be provided. The substrate may be seeded with cells. The seeded substrate may be rolled through a bioreactor having a roll-to-roll mechanism, thereby allowing nutrients and growth factors to interact with the cells. The seeded substrate may be stretched to simulate muscle action. The seeded substrate may be monitored for uniformity of cell growth as it is rolled through the bioreactor. A film of synthetic meat is obtained from the substrate. 1. A system for producing synthetic meat , the system comprising:a bioreactor configured to receive a seeded substrate and to apply a fluid to the seeded substrate such that the seeded substrate forms synthetic meat of a thickness of about 0.5 mm to obviate vascularization;a flavoring station configured to treat the synthetic meat received from the bioreactor;an assembly station configured to receive the treated synthetic meat from the flavoring station, wherein the treated synthetic meat is at least one of cut, packaged, or prepared for shipping at the assembly station; anda computer operably associated with the bioreactor and configured to assess uniformity of cell growth on the seeded substrate and configured to control a rate of progress of the seeded substrate through the bioreactor based at least on the assessed uniformity of cell growth.2. The system of claim 1 , wherein the bioreactor is a modified perfusion bioreactor.3. The system of claim 2 , wherein the modified perfusion bioreactor is a roll to roll perfusion bioreactor.4. The system of claim 3 , wherein the roll to roll perfusion bioreactor is configured to produce a dense uniform layer of cells on the substrate.5. The system of claim 3 , wherein the roll to roll perfusion bioreactor is configured to allow nutrients and growth factors to interact with the cells.6. ...

Подробнее
Номер записи: 89
04-12-2014 дата публикации

Coring machine and related methods

Номер: US20140356086A1
Автор: Benjamin Joseph Hirko
Принадлежит: DAS Foods LLC

In one respect, the invention is a coring machine for removing portions of food item blanks, the coring machine comprising a plate assembly for holding the food item blanks and a pair of coring assemblies, each comprised of a plurality of coring bits that are aligned with passages in the plate assembly.

Подробнее
Номер записи: 90
22-08-2019 дата публикации

MECHANICAL PROCESSES FOR SEPARATING TALLOW AND LEAN BEEF FROM A SINGLE BONELESS BEEF SUPPLY

Номер: US20190254320A1
Автор: Garwood Anthony J.M.
Принадлежит:

A method for separating fat from beef pieces containing fat. The method includes, with an apparatus, reducing the size of beef pieces containing fat when the fat is in a brittle condition into a mixture of particles that comprise predominantly fat and particles that comprise predominantly lean; and, with an apparatus, separating the fat particles from the lean particles based on color differences or size differences. 1. A method for separating fat from beef pieces containing fat , comprising:with an apparatus, reducing the size of beef pieces containing fat into a mixture of fat particles that comprise predominantly fat, and lean particles that comprise predominantly lean, wherein the fat particles are on average smaller than the lean particles; andwith an apparatus, separating the fat particles from the lean particles based on size differences between the fat particles compared to the lean particles.2. The method of claim 1 , wherein the beef pieces are chilled to a temperature to render the fat brittle claim 1 , and then the beef pieces are crushed to cause the fat to break away from the lean as small particles.3. The method of claim 1 , further comprising processing the mixture of particles in a vibrating sieve.4. The method of claim 1 , further comprising emulsifying the fat particles into an emulsification of oily material and solids claim 1 , pasteurizing the oily material and the solids claim 1 , and centrifuging the emulsification to separate the solids from the oily material.5. The method of claim 4 , further comprising combining the solids with the lean particles.6. The method of claim 1 , further comprising combining the lean particles with a measured amount of the fat particles after the fat particles have been separated from the lean particles.7. A method for separating fat from beef pieces containing fat claim 1 , comprising:with an apparatus, reducing the size of beef pieces containing fat into a mixture of particles that are one of two colors, ...

Подробнее
Номер записи: 91
21-09-2017 дата публикации

Method and Apparatus for Batch Processing of Chicken Parts

Номер: US20170265501A1
Автор: BK Girdhar, Edwin Palang, Otoniel Chavez
Принадлежит: OSI INDUSTRIES LLC

A method for cooking a batch of chicken pieces is disclosed including the steps of: (1) providing a plurality of chicken pieces at about 40° F., (2) submerging the plurality of chicken pieces in a first heated water bath until a portion of the outer surface of the chicken pieces is denatured, (3) placing the plurality of opaque chicken pieces into a flexible pouch; (4) applying vacuum to the flexible pouch and sealing the pouch to form a sealed container, and (5) submerging the sealed container in a second heated water bath at a temperature of from about 135° F. to about 195° F. for an effective period of time to fully cook the chicken pieces.

Подробнее
Номер записи: 92
13-08-2020 дата публикации

Oral/enteral vegetarian food compositions and method of manufacturing the same

Номер: US20200253261A1
Автор: Duat Tien Pham
Принадлежит: Orgalife Nutrition Science Co Ltd

Vegetarian oral and enteral foods and processes for manufacturing the same from either fresh ingredients or powder ingredients are disclosed comprising: a high-protein vegetable group having a first predetermined percentage (%) weight; a carbohydrate group having a second predetermined percentage (%) weight; a fiber group having a fourth predetermined percentage (%) weight; purified water having a sixth predetermined percentage (%) weight, enzyme having a fourth percentage (%) weight; and a supplement of vitamins and minerals having a fifth percentage (%) weight, all undergon an enzymatic hydrolysis to achieve a calorie density of 1 kcal/ml; a viscosity less than 100 cP; a peptide less than 10 kDa; a plurality of amino acids and vitamins.

Подробнее
Номер записи: 93
29-09-2016 дата публикации

Nutraceutical Composition Of Plant Foods

Номер: US20160278418A1
Автор: Gennaro BENCIVENGA
Принадлежит: Nora Srl

Nutraceutical composition of plant foods, for the preparation of food products, comprising water; sodium, potassium, iron, calcium and manganese ions; retinol, retinoids; thiamine; riboflavin; niacin; pantothenic acid; ascorbic acid; soluble plant fibers, said composition being characterized in that said substances are brought by the use, for the preparation of said nutraceutical composition, of plant foods such as: solanum tuberosum tuber(s), cucurbita pepo fruit(s), daucus carota root(s), allium cepa fruit(s), capsicum fruit(s), extra virgin olive oil, cooking salt, prunus dulcis seed(s), said plant foods being respectively present in 3:2:2:1:0.15:0.14:0.132:0.02 ratios, calculated based on the weight of the used edible part of said plant foods.

Подробнее
Номер записи: 94
28-09-2017 дата публикации

CASING FOR FOOD PRODUCTS

Номер: US20170273340A1
Автор: DU PREEZ Johannes Christiaan, SCHULTZ Hermann August, VAN ZYL Andries Wynand
Принадлежит:

This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention. 3. The alginate composition according to claim 1 , having a pH of between about 4.0 and about 4.5.4. The alginate composition according to claim 1 , wherein the alginate salt is sodium alginate.5. The alginate composition according to claim 1 , wherein the alginate salt comprises a ratio of 66 α-L-guluronate (G):34 (1-4)-linked β-D-mannuronate (M).6. The alginate composition according to claim 2 , wherein the plant fibre is selected from the group consisting of citrus fibre claim 2 , micro crystalline cellulose claim 2 , carboxy methyl cellulose claim 2 , low methoxyl pectin claim 2 , or a combination thereof.7. The alginate composition according to claim 2 , wherein the plant fibre is citrus fibre with a particle size of from about 10 to about 15 μm.8. The alginate composition according to claim 1 , wherein the hydrocolloidal galactomannan vegetable gum is selected from the group consisting of guar gum claim 1 , tara gum claim 1 , locust bean gum claim 1 , or a combination thereof.9. The alginate composition according to claim 1 , wherein the polyol is glycerol claim 1 , monopropyleneglycol or sorbitol.10. The alginate composition according to claim 1 , wherein the polyol is glycerol.11. The alginate composition according to claim 1 , wherein the liquid smoke has a staining index of between about 50 to 200.12. The alginate composition according to claim 1 , wherein the liquid smoke has a staining index of about 150.13. The alginate composition according to claim 1 , comprising as an admixture:(i) about 2.00% (w/w) sodium alginate;(ii) optionally about 1.00% (w/w) citrus fibre;(iii) about 0.50% (w/w) guar gum;(iv) about 20.00% (w/w) glycerol;(v) ...

Подробнее
Номер записи: 95
29-08-2019 дата публикации

Continuous Grease Fire Suppression System

Номер: US20190262636A1
Автор: David Howard
Принадлежит: Hip Inc

A continuous fire suppression system includes a spiral oven including a cooking chamber and a spiral conveyor; a fat drippage in the cooking chamber which falls downwardly through the spiral conveyor; a fire suppressing vapor cooking medium circulating within the spiral cooking chamber which suppresses combustion of the fat drippage; an analyzer arranged to monitor a targeted condition in the cooking chamber wherein, in the targeted condition, the fire suppressing vapor cooking medium is present in the cooking chamber in an amount of at least 90% vol. and air is present in the cooking chamber in an amount of from 0% to 10% vol., the remainder volume being the fire suppressing vapor cooking medium.

Подробнее
Номер записи: 96
05-09-2019 дата публикации

METHOD AND SYSTEM FOR PROCESSING READY-TO-EAT BACON WITH PAN FRIED BACON CHARACTERISTICS

Номер: US20190269143A1
Автор: Blong Robert K., Cattin James D., Fritz Michael A., Johnson Bruce A., Phillips Jeffrey R., White Anthony D.
Принадлежит: Smithfield Foods, Inc.

Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit. 127-. (canceled)28. A method for preparing ready-to-eat bacon comprising(a) providing a bacon slab as a green pork belly;(b) injecting a cure solution into the green pork belly;(c) slicing the bacon slab into bacon slices;(d) cooking the bacon slices in a conveyor microwave oven for 30-150 seconds to produce pre-cooked bacon slices; and(e) finishing the pre-cooked bacon slices in an open flame-searing unit comprising a conveyor belt and configured to apply a flame directly to the bacon slices for 3-20 seconds from above.29. The method of claim 28 , wherein the bacon slices have a thickness of 8-16 slices per inch.30. The method of claim 28 , wherein the microwave cooks the bacon slices to an product temperature of about 160° F. to 180° F.31. The method of claim 28 , wherein the conveyor microwave oven belt moves at about 40-60 feet per minute.32. The method of claim 28 , wherein the searing unit cooks the bacon slices to an product temperature of about 160° F. to 165° F.33. The method of claim 28 , wherein the searing unit has a flame temperature of 500° F.-1 claim 28 ,000° F.34. The method of claim 28 , wherein the searing unit has an air temperature of 450° F.-500° F.35. The method of claim 28 , wherein the cook yield of the pre-cooked bacon slices exiting the microwave unit is about 40-60%.36. The method of claim 28 , wherein a series of parallel microwave oven-searing unit assemblages are arranged.37. The method of claim 28 , wherein a multi-cavity microwave oven is used.38. The method of claim 28 , wherein the method further comprises stacking sheets of bacon slices claim 28 , transferring the sheets of bacon slices to a packaging machine for sealing in a modified atmosphere package.39. The method of claim 38 , wherein the method further comprises casing claim 38 , taping claim 38 , ...

Подробнее
Номер записи: 97
04-10-2018 дата публикации

SYSTEM AND METHOD FOR DISPLAYING FOOD ITEMS

Номер: US20180279658A1
Автор: LEBOVICH Lenny
Принадлежит:

A system and method for displaying items such as food allowing for an unobstructed view of the food item is disclosed. The system includes a backer card and a transparent film. The food item is stored in the transparent film allowing an unobstructed view of the food item. An upper portion of the transparent film is secured to the backer card leaving a portion of the transparent film below the point of attachment unsecured allowing the food item to move away from the backer card. Information pertaining to the food item is printed on the backer card leaving the view of the food item unobstructed. 1. A food package assembly , comprising:a backer card; anda transparent film disposed with at least a portion adjacent the backer card, the transparent film having a front side, a back side that faces the backer card opposite the front side, and a cavity disposed between the front and back sides; anda food item disposed in the cavity;wherein the transparent film is attached to the backer card at an attachment location disposed only above the cavity, enabling a portion of transparent film below the attachment location to move away from the backer card; andwherein the cavity does not extend laterally beyond the backer card; and wherein the transparent film has: a perforation located between the cavity and an upper portion of the transparent film; and a seal between the front side and the back side of the film such that the front side may be peeled away fret the back wide.2. The assembly of claim 1 , wherein the backer card comprises header and base portions claim 1 , wherein a portion of the transparent film attached to the backer card is disposed between the header and base portions.3. The assembly of claim 2 , wherein the backer card's base portion comprises front and rear sections claim 2 , wherein the front section faces the transparent film claim 2 , and the rear section faces away from the transparent film.4. The assembly of claim 3 , wherein the front and rear sections ...

Подробнее
Номер записи: 98
25-12-2014 дата публикации

Automatic production of various grades of ground beef

Номер: US20140377426A1
Автор: Anthony J.M. Garwood
Принадлежит: SafeFresh Technologies LLC

A method for producing various grades of beef is disclosed. The method includes, in two or more trains, creating a mixture of fat particles, lean particles, and a fluid, wherein each train is supplied with beef of varying fat content, for each train producing separate first and second fluid streams, wherein the first fluid stream comprises lean particles, and the second fluid stream comprises fat particles, for each train, adjusting the fat content of the lean stream by adding a controlled portion from the fat stream, separately treating the lean stream from the fat stream to deactivate pathogens, and producing two or more different grades of lean beef product.

Подробнее
Номер записи: 99
12-09-2019 дата публикации

MEAT ANALOGS COMPRISING THIN FLAKES FOR FOOD COMPOSITIONS

Номер: US20190274340A1
Автор: Ingoglia Caroline, Rouanet Laurent Patrick
Принадлежит:

A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30. 1. A method of making a food product , the method comprising: directing the emulsion through a die to form a meat analog;', 'heating the meat analog with steam to form a cooked meat analog; and', 'cutting the cooked meat analog into thin flakes, wherein the thin flakes have a thickness from about 0.5 mm to about 2.5 mm., 'forming an emulsion comprising a meat and a firming agent selected from the group consisting of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC), a modified cereal starch, and mixtures thereof;'}2. The method of claim 1 , wherein the firming agent is selected from the group consisting of (i) plasma alone without another firming agent claim 1 , (ii) a combination of plasma and pea protein claim 1 , (iii) a combination of plasma and pea fiber and (iv) a combination of plasma and CMC.3. The method of claim 2 , wherein the firming agent is about 6 wt. % to about 9 wt. % of the meat analog.4. The method of claim 1 , wherein the firming agent comprises at least 50% by weight of plasma.5. The method of claim 1 , wherein the heating of the meat analog comprises subjecting the meat analog to a steam oven at a throughput from about 250 to about 300 kg/h.6. The method of claim 1 , wherein the cooked meat analog has a temperature from about 50° C. to about 70° C.7. The ...

Подробнее
Номер записи: 100