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WO2012050603A1 - Procédés de fabrication de produits à base d'émulsion de viande ayant un aspect et une texture réalistes ressemblant à de la viande - Google Patents

Procédés de fabrication de produits à base d'émulsion de viande ayant un aspect et une texture réalistes ressemblant à de la viande Download PDF

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Publication number
WO2012050603A1
WO2012050603A1 PCT/US2011/001728 US2011001728W WO2012050603A1 WO 2012050603 A1 WO2012050603 A1 WO 2012050603A1 US 2011001728 W US2011001728 W US 2011001728W WO 2012050603 A1 WO2012050603 A1 WO 2012050603A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat emulsion
meat
products
functional proteins
emulsion product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2011/001728
Other languages
English (en)
Inventor
Annie Watelain
Patrick Pibarot
Laurence Roussel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Publication of WO2012050603A1 publication Critical patent/WO2012050603A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Definitions

  • meat emulsion products made with meat protein using conventional procedures have not been entirely satisfactory. These products are in the form of a uniform, homogeneous mass, and lack the structure, texture, and appearance of real meat having a striated appearance. Therefore, these products are not suitable for use as simulated meat.
  • kits are associated by directions on one or more physical or virtual kit components instructing the user how to obtain the other components, e.g., a bag or other container containing one component and directions instructing the user to go to a website, contact a recorded message or a fax-back service, view a visual message, or contact a caregiver or instructor to obtain instructions on how to use the kit or safety or technical information about one or more components of a kit.
  • any of the meats and meat by-products suitable for producing meat emulsion products for human consumption and any of the meat by-products approved for use in animal foods such as mechanically deboned beef, mechanically deboned chicken, mechanically deboned fish, beef liver, pork liver, lungs, kidney, and the like may be used to produce the meat emulsion.
  • the meats and meat by-products are chosen such that the meat emulsion product is suitable for consumption by companion animals.
  • the meat emulsion product is a pet food suitable for companion animals such as dogs and cats.
  • the meat emulsion should have a protein to fat ratio sufficient to form a firm, stable meat emulsion product.
  • the amount of protein used to form the meat emulsion must be an amount that enables the meat emulsion to coagulate and produce a firm, stable meat emulsion product within a short period when heated according to the invention. The selection of such ingredients and their amounts are known to skilled artisans.
  • the amount of protein is selected so that the meat emulsion product is produced within about 5 minutes, preferably about 3 minutes.
  • the meat emulsion is heated using mechanical heating and/or steam injection.
  • a meat emulsion having a temperature of from about 30 to about 40°C is pumped through an emulsion mill in which the meat emulsion is subjected to shearing to increase the fineness (decrease the particle size) of the meat emulsion and almost simultaneously heat the meat emulsion to a temperature of from about 132 to about 160°C using rapid mechanical heating and/or steam injection.
  • the meat emulsion preferably is heated to such elevated temperatures in a period of less than about 60 seconds.
  • the heated meat emulsion which is at a temperature of from about 160 to about 240°C, is transferred to a holding tube or similar device that defines a confined processing zone.
  • the meat emulsion is transferred to the confined processing zone using a pump, e.g., a positive displacement such as a gear or lobe pump.
  • the product is transferred at pressures of from about 100 to about 600 psi, preferably about 100 psi to about 500 psi, and most preferably 140 psi to about 250 psi, into the confined processing zone, preferably using a pump as described.
  • the product may be cut down the center to allow the product to more rapidly cool.
  • the meat emulsion chunks thus formed have excellent integrity and strength and will retain their shape and fiber characteristics when subjected to commercial canning and retorting procedures such as those required in the production of canned foods having a high moisture content.
  • these meat emulsion products are made using the methods of the invention and (1 ) meats and meat by-products or (2) a combination of meats and meat by-products and functional proteins.
  • the flinctional proteins are various glutens such as wheat gluten and various soy proteins such as soy protein concentrate, soy protein isolate, or combinations thereof.
  • Typical probiotics include, but are not limited to, probiotic strains selected from Lactobacilli, Bifidobacteria, or Enterococci, e.g. , Lactobacillus reuteii, Lactobacillus acidophilus, Lactobacillus animalis, Lactobacillus ruminis, Lactobacillus johnsonii, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus fermentum, and Bifidobacterium sp. , Enterococcus faecium and Enterococcus sp.
  • probiotic strains selected from Lactobacilli, Bifidobacteria, or Enterococci, e.g. , Lactobacillus reuteii, Lactobacillus acidophilus, Lactobacillus animalis, Lactobacillus ruminis, Lactobacillus johnsonii, Lacto
  • the meat emulsion products contain probiotics in amounts sufficient to supply from about 10 4 to about 10 12 cfu/animal/day, preferably from 10 5 to about 10" cfu/animal/day, most preferably from 10 7 to 10 10 cfu/animal/day.
  • probiotics are killed or inactivated, the amount of killed or inactivated probiotics or their components should produce a similar beneficial effect as the live microorganisms.
  • Many such probiotics and their benefits are known to skilled artisans, e.g.
  • Typical amounts are from about one to about 10 grams per serving or from about 5% to about 40% of the recommended daily dietary fiber for an animal.
  • the probiotics and prebiotics can be made part of the composition by any suitable means.
  • the agents are mixed with the composition or applied to the surface of the composition, e.g., by sprinkling or spraying. When the agents are part of a kit, the agents can be admixed with otlier materials or in their own package.
  • the food composition contains from about 0.1 to about 10% prebiotic, preferably from about 0.3 to about 7%, most preferably from about 0.5 to 5%, on a dry matter basis.
  • the prebiotics can be integrated into the compositions using methods known to skilled artisans, e.g., US5952033.
  • the other comestible ingredients are a pet food, particularly a pet food for dogs and cats.
  • the blended compositions comprise one or more meat emulsion products of the invention and one or more pet food kibbles.
  • the blended compositions comprise one or more meat emulsion products of the invention and one or more different meat emulsion products.
  • the blended compositions comprise one or more meat emulsion products of the invention, one or more different meat emulsion products, and one or more pet food kibbles. Many such combinations are available to the skilled artisan.
  • the invention provides packages useful for containing the meat emulsion products of the invention.
  • the packages comprise a material suitable for containing the meat emulsion products of the invention and a label affixed to the package containing a word or words, picture, design, acronym, slogan, phrase, or other device, or combination thereof, that indicates that the packages contain a meat emulsion product of the invention.
  • a word or words e.g., a word or words, picture, design, acronym, slogan, phrase, or other device, or combination thereof, that indicates that the packages contain a meat emulsion product of the invention.
  • such device comprises the words “meat analog”, “meat like appearance", or “meat like texture”, or an equivalent expression relating to the specific characteristics of the meat emulsion products printed on the package.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne des procédés de fabrication de produits à base d'émulsion de viande qui ont un aspect et une texture réalistes ressemblant à de la viande, et des produits à base d'émulsion de viande fabriqués à l'aide de tels procédés. Les procédés requièrent la formation d'une émulsion de viande contenant des protéines et de la graisse ; le broyage fin et le chauffage de l'émulsion de viande à une température d'environ 132 à environ 160°C ; la poursuite du chauffage de l'émulsion de viande à une température d'environ 160 à environ 240°C ; l'introduction de l'émulsion dans une zone de traitement confinée ; l'opération consistant à soumettre l'émulsion de viande à une pression d'environ 100 à environ 1 200 livres par pouce carré (psi) ; et la décharge de l'émulsion de viande à partir de la zone de traitement confinée.
PCT/US2011/001728 2010-10-15 2011-10-06 Procédés de fabrication de produits à base d'émulsion de viande ayant un aspect et une texture réalistes ressemblant à de la viande Ceased WO2012050603A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US45515410P 2010-10-15 2010-10-15
US61/455,154 2010-10-15

Publications (1)

Publication Number Publication Date
WO2012050603A1 true WO2012050603A1 (fr) 2012-04-19

Family

ID=45938593

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2011/001728 Ceased WO2012050603A1 (fr) 2010-10-15 2011-10-06 Procédés de fabrication de produits à base d'émulsion de viande ayant un aspect et une texture réalistes ressemblant à de la viande

Country Status (1)

Country Link
WO (1) WO2012050603A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11388914B2 (en) 2015-04-28 2022-07-19 Mars, Incorporated Process of preparing a wet pet food, wet pet food produced by the process and uses thereof
EP4159046A1 (fr) 2015-04-28 2023-04-05 Mars, Incorporated Produits alimentaires humides pour animaux de compagnie comprenant un substitut de viande
US20230172240A1 (en) * 2020-04-01 2023-06-08 Mars, Incorporated Process for producing a meat analogue and apparatus therefor
WO2023119204A1 (fr) * 2021-12-22 2023-06-29 Massey University Procédé de préparation d'un succédané de viande hybride

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4284652A (en) * 1977-01-24 1981-08-18 The Quaker Oats Company Matrix, product therewith, and process
US5524418A (en) * 1994-03-29 1996-06-11 W. R. Grace & Co.-Conn. Process for making a package in a form/fill system
US5576037A (en) * 1992-08-03 1996-11-19 W. R. Grace & Co.-Conn. Shrink bag with integral handle and method of making same
US20080260913A1 (en) * 2007-04-05 2008-10-23 Solae, Llc Meat Compositions Comprising Colored Structured Protein Products
US7736686B2 (en) * 2000-11-08 2010-06-15 Nestec S.A. Meat emulsion products and methods of making same
US20100233347A1 (en) * 2009-03-13 2010-09-16 Uhrhan Richard B Food compositions having a realistic meat-like appearance, feel, and texture

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4284652A (en) * 1977-01-24 1981-08-18 The Quaker Oats Company Matrix, product therewith, and process
US5576037A (en) * 1992-08-03 1996-11-19 W. R. Grace & Co.-Conn. Shrink bag with integral handle and method of making same
US5524418A (en) * 1994-03-29 1996-06-11 W. R. Grace & Co.-Conn. Process for making a package in a form/fill system
US7736686B2 (en) * 2000-11-08 2010-06-15 Nestec S.A. Meat emulsion products and methods of making same
US20080260913A1 (en) * 2007-04-05 2008-10-23 Solae, Llc Meat Compositions Comprising Colored Structured Protein Products
US20100233347A1 (en) * 2009-03-13 2010-09-16 Uhrhan Richard B Food compositions having a realistic meat-like appearance, feel, and texture

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11388914B2 (en) 2015-04-28 2022-07-19 Mars, Incorporated Process of preparing a wet pet food, wet pet food produced by the process and uses thereof
EP4159046A1 (fr) 2015-04-28 2023-04-05 Mars, Incorporated Produits alimentaires humides pour animaux de compagnie comprenant un substitut de viande
US20230172240A1 (en) * 2020-04-01 2023-06-08 Mars, Incorporated Process for producing a meat analogue and apparatus therefor
WO2023119204A1 (fr) * 2021-12-22 2023-06-29 Massey University Procédé de préparation d'un succédané de viande hybride
EP4451917A4 (fr) * 2021-12-22 2025-08-20 Massey Ventures Ltd Procédé de préparation d'un succédané de viande hybride

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