Simulated Animal Flesh Patents (Class 426/802)
  • Patent number: 8685485
    Abstract: This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition.
    Type: Grant
    Filed: May 19, 2006
    Date of Patent: April 1, 2014
    Assignee: Solae, LLC
    Inventors: Matthew K. McMindes, Izumi Mueller, Mac W. Orcutt, Patricia A. Altemueller, Eduardo Godinez
  • Patent number: 8679560
    Abstract: Apparatus, systems and methods are disclosed to manufacture a plurality of edible pieces in a continuous process where each piece is generally different in thickness, shape, size and/or texture from another piece, so as to create, in the aggregate product distribution, pieces of randomly varying thickness, size, shape and/or texture.
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: March 25, 2014
    Assignee: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill
  • Patent number: 8535745
    Abstract: Apparatus, systems and methods are disclosed for manufacturing slices of sausages that appear to have been cut from a conventional round sausage log at an angle.
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: September 17, 2013
    Assignee: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill, Mark P. Donatucci, Franjo Baltorinic
  • Patent number: 8178143
    Abstract: The invention generally relates to the meat industry, specifically it relates to meat products which are firstly intended for pets, in particular for cats and dogs, or other domestic animals whose feeding diet includes natural meat and, more specifically the invention relates to a food product simulating natural meat chunks or pieces and a method for producing same. The disclosure of the invention provides for a food product having pieces simulating a piece of natural meat, wherein one of the surfaces of each piece has a distinctly defined structure similar to the striated muscle fiber structure of natural meat. The disclosure of the invention provides also a method for producing such food product.
    Type: Grant
    Filed: March 18, 2008
    Date of Patent: May 15, 2012
    Assignee: Obschestvo S Organichennoy Otvetstvennost Ju “MARS”
    Inventors: Alexander Vladimirovich Peskin, Elena Vladimirovna Ogneva
  • Patent number: 7892591
    Abstract: This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition.
    Type: Grant
    Filed: May 19, 2006
    Date of Patent: February 22, 2011
    Assignee: Solae, LLC
    Inventors: Matthew K. McMindes, Izumi Mueller, Mac W. Orcutt, Patricia A. Altemueller, Eduardo Godinez
  • Patent number: 7270829
    Abstract: A meat product containing in vitro produced animal cells in a three dimensional form and a method for producing the meat product.
    Type: Grant
    Filed: May 9, 2005
    Date of Patent: September 18, 2007
    Inventor: Willem Frederik Van Eelen
  • Patent number: 6835390
    Abstract: A non-human tissue engineered meat product and a method for producing such meat product are disclosed. The meat product comprises muscle cells that are grown ex vivo and is used for food consumption. The muscle cells may be grown and attached to a support structure and may be derived from any non-human cells. The meat product may also comprise other cells such as fat cells or cartilage cells, or both, that are grown ex vivo together with the muscle cells.
    Type: Grant
    Filed: November 16, 2001
    Date of Patent: December 28, 2004
    Inventor: Jon Vein
  • Patent number: 6830773
    Abstract: Processed meat products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.
    Type: Grant
    Filed: June 18, 2001
    Date of Patent: December 14, 2004
    Assignee: Cargill, Inc.
    Inventors: Michael A. Porter, Harapanahalli S. Muralidhara, Ian Purtle, Jagannadh V. Satyavolu, William H. Sperber
  • Patent number: 6824806
    Abstract: A process for producing a vegetable food which is alternative to meat, which process consists of the steps of providing a mixture consisting essentially of 45 to 99.9% by weight of gluten and 0.1 to 55% by weight of a flour selected from the group consisting of cereal flours, legume flours and mixtures thereof, admixing said mixture of gluten and flour with water or vegetable broth, in a ratio of 1 kg of said mixture per 0.8 to 1.0 liter of water or vegetable broth, kneading the admixture until a dough is obtained, stuffing the dough into synthetic casings, which are closed with clips or laces at their ends, so as to obtain shaped pieces, cooking the thus-obtained shaped pieces for 105 to 120 minutes, during which time the dough expands and finds room by lengthening, and a meat-like fibrous structure develops, wherein fibers show a moderate orientation in the longitudinal direction and, in certain portions, a twisted orientation.
    Type: Grant
    Filed: August 22, 2002
    Date of Patent: November 30, 2004
    Assignee: Green Live Vegetable Meat S.R.L.
    Inventor: Beniamino Anzalone
  • Publication number: 20040018294
    Abstract: Processes for concentrating protein, especially digestible protein from plants, and particularly the concentration of protein from non-animal sources without contaminating the protein with ingredients used in a purification process.
    Type: Application
    Filed: February 10, 1999
    Publication date: January 29, 2004
    Applicant: PEGGY M. TOMASULA
    Inventor: PEGGY M. TOMASULA
  • Patent number: 6613369
    Abstract: Vegetable sausage analogues are provided which have texture and flavor delivery components dispersed within a set-up matrix formed from a composition including powdered vegetable protein. Included is a structured filamentous protein component which mimics connective tissue proteins of meat products. Other components can include thermally preformed textured proteinaceous gel phase components to mimic particles of meat protein. Further includable components are thermally structured starch carbohydrate gel crumble components which enhance flavor delivery when the sausage product is chewed.
    Type: Grant
    Filed: March 29, 2001
    Date of Patent: September 2, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: David M. Gaebler, Julie A. Simonson
  • Patent number: 6391295
    Abstract: The present invention relates to an artificial bait for marine animals, comprising cell-free hemolymph of a horseshoe crab. The cell-free hemolymph of the horseshoe crab, which is the byproduct from the manufacture of Limulus Amebocyte Lysate (LAL), is an excellent attractant to be used in artificial baits for marine animals. The baits according to the invention attract the target marine animals better than the horseshoe crab itself. Further, the baits of the invention seem to attract non-target game less than the target game. The present invention also relates to a method of preparing a bait comprising cell-free hemolymph of a horseshoe crab, and a method of attracting marine animals.
    Type: Grant
    Filed: October 25, 2000
    Date of Patent: May 21, 2002
    Assignee: Associates of Cape Cod, Inc.
    Inventors: Thomas J. Novitsky, Michael E. Dawson, Erik J. Paus
  • Patent number: 6245379
    Abstract: A method for providing nutrition to critical care animals such as dogs and cats is provided which comprises administering an amount of an artificially produced canine or feline milk substitute composition. The canine milk substitute composition comprises, on a dry matter basis, from about 35 to 45% by weight protein, from about 25 to 35% by weight fat, and from about 10 to 25% by weight carbohydrates. The feline milk composition comprises, on a dry matter basis, from about 30 to 50% protein, from about 25 to 50% fat, and from about 10 to 25% carbohydrates.
    Type: Grant
    Filed: July 28, 1999
    Date of Patent: June 12, 2001
    Assignee: The Iams Company
    Inventor: Allan J. Lepine
  • Patent number: 6165474
    Abstract: The invention provides an improved chew toy for delivering nutrients to pets. More particularly, the invention comprises rawhide having a coating or baste comprising at least one nutriceutical substance. In one aspect of the invention, the nutriceutical substance is Echinacea purpurea. In another aspect of the invention, the nutriceutical substance is glucosamine HCL. In another aspect of the invention, the nutriceutical substance is Vitamin A. In another aspect of the invention, the nutriceutical substance is calcium.
    Type: Grant
    Filed: June 29, 1999
    Date of Patent: December 26, 2000
    Assignee: PetAg, Inc.
    Inventors: Darlene A. Frudakis, Jaime G. Lopez
  • Patent number: 6017576
    Abstract: A method and apparatus, the method for cooking an untexturized, moisture-carrying protein product with an apparatus, including a vessel having a tub portion and a lid, with blenders and steam injectors in the tub portion, the tub portion being jacketed and the apparatus includes a device for generating steam, a device for energizing the blenders, and a device for drawing a vacuum in the vessel. Utilizing the apparatus, applicants provide a unique method of putting the untexturized protein product in the tub of the vessel followed by simultaneously heating the product with steam injection while blending until the product becomes texturized. Following the cooking step, the product is simultaneously cooled while sufficient vacuum is drawn to boil off at least some of the moisture.
    Type: Grant
    Filed: May 9, 1997
    Date of Patent: January 25, 2000
    Assignee: Old Mexico Manufacturing, Inc.
    Inventors: Gerald H. Klossner, Danny V. Janecka, Pat L. Poehl
  • Patent number: 5939129
    Abstract: A process for production of ground fish meat products or their analogues, which uses, as the main raw material, non-salt ground fish meat along with a gel of glucomannan hydrate, or a gel of glucomannan hydrate only, and another process for production of ground fish meat products or their analogues, which uses, as the main raw material, non-salt, well-ground fish meat only, or non-salt, well-ground fish meat and a gel of glucomannan, salt-grinding not being involved in both the processes, and these fish meat products or their analogues being new and different in taste or texture from prior art ground fish meat products like Japanese kamaboko, and also being optionally lower in calories with the use of an increased proportion of glucomannan hydrate gel.
    Type: Grant
    Filed: February 28, 1997
    Date of Patent: August 17, 1999
    Inventor: Nobuhisa Kawano
  • Patent number: 5904928
    Abstract: The invention relates to an anti-tartar composition comprising:(a) 0.5 to 5% by weight of at least one compound selected from among zirconium silicate and hydrated silica;(b) 0.5 to 5% by weight of at least one compound selected from among chlorhexidine digluconate and zinc digluconate;(c) 0.5 to 5% by weight of at least one compound selected from among potassium thiocyanate, glucose oxidase, lysozyme, and lactoperoxidase; and(d) 1 to 5% by weight of at least one acid compound selected from among vitamin C and citric acid.It also concerns the use thereof in combination with food supplements or chewable supports for animals as well as the food supplements and chewable articles thus obtained.The invention applies, in particular, to the control of the formation of tartar in domestic animals such as dogs.
    Type: Grant
    Filed: April 18, 1997
    Date of Patent: May 18, 1999
    Assignee: Societe a Responsabilite Limitee
    Inventors: Jean-Paul Cyr, Jean-Marc Denoun
  • Patent number: 5904943
    Abstract: A texturised foodstuff is made by mixing a gell forming edible hydrocoloid (EH) with an edible filamentous fungus (EFF), gelling the EF to form a firm mass and mixing particles of the mass with EF in less gelled condition.
    Type: Grant
    Filed: July 9, 1997
    Date of Patent: May 18, 1999
    Assignee: Zeneca Limited
    Inventors: Timothy John Andrew Finnigan, Janine Anne Stephens
  • Patent number: 5858442
    Abstract: A protein crumble having fat-like properties is made by using a soy protein which is mixed with water and then chopped and blended. Specific amounts of isolate soy protein or soy protein concentrate are preferred. Any of a number of ingredients including animal derived proteins, carbohydrates, and gums may be added to produce a fat-like attribute without actually adding fat.
    Type: Grant
    Filed: February 5, 1997
    Date of Patent: January 12, 1999
    Assignee: Archer Daniels Midland Company
    Inventors: Tony Payne, Russ Egbert
  • Patent number: 5804246
    Abstract: A process for the production of minced meat like product includes the steps of: (a) blending together one or more vegetable proteins, one of which is wheat gluten, and water to produce a mixture; (b) imparting 5 to 22 watt hours kg to the mixture during the mixing to produce a sheet structure; (c) extruding the mixture through an aperture having a diameter in the range 2 mm to 100 mm to form an extrudate; and (d) setting that extrudate by heating to a temperature of at least 65.degree. C.
    Type: Grant
    Filed: December 15, 1995
    Date of Patent: September 8, 1998
    Assignee: Haldane Foods Ltd.
    Inventors: Adrian Peck, Peter Fitch
  • Patent number: 5792504
    Abstract: A process for the production of a formulated emulsion product which has a meat-like appearance. A protein source is emulsified and then alkali is added to the emulsion to raise the pH to above 8. The emulsion is rapidly treated in an emulsion mill to causes the protein in the heated emulsion to at least partially coagulate. The heated emulsion is then allowed to coagulate and form striations and is cut into chunks. The formulated emulsion product so produced contains about 45% to 85% by weight moisture and has a chewy texture and a high striated appearance.
    Type: Grant
    Filed: July 3, 1996
    Date of Patent: August 11, 1998
    Assignee: Nestec S.A.
    Inventors: Gerhard J. Poppel, Michael G. Rayner, Michael J. Saylock
  • Patent number: 5773057
    Abstract: Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles having a particle size of from about 1/32" to about 1"in their longest dimension and, preferably, a gel strength of between about 2500 gms and about 30,000 gms. Also disclosed are cooked and fermented, low-fat sausage products made from such admixtures, the average particle size of the gel particles in the sausage products being from about 0.5 to about 1.5 times the average particle size of the ground meat particles.
    Type: Grant
    Filed: June 26, 1996
    Date of Patent: June 30, 1998
    Assignee: Swift-Eckrich, Inc.
    Inventor: Prem S. Singh
  • Patent number: 5693350
    Abstract: Process for the preparation of a meat pate having a low fat content, in which a meat emulsion is prepared by combining at least meat, water, salts and a fat substitute, the emulsion is subjected to proteolytic digestion, cooked at a temperature of between 65.degree. and 75.degree. C. and the subjected to a hydrostatic pressure greater than 400,000 kPa at a temperature of between -10.degree. and 75.degree. C. for a time sufficient to obtain less than 4.5 protease units per g of pate, thus forming a low fat content pate.
    Type: Grant
    Filed: June 11, 1996
    Date of Patent: December 2, 1997
    Assignee: Nestec S.A.
    Inventors: Isabel Fernandez, Marcel Alexandre Juillerat, Rao Mandava
  • Patent number: 5676987
    Abstract: Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These novel low-fat meat foods comprise meat or plant protein and thermo-irreversible starch gel that mimics the texture of a dispose tissue. Also provided are methods of making low-fat meat foods comprising combining low-fat meat or plant protein with the thermo-irreversible starch gel.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: October 14, 1997
    Assignee: Swift-Eckrich, Inc.
    Inventor: Dar-Jen Lai
  • Patent number: 5626899
    Abstract: A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature and then chopped. A vegetable protein and/or complex carbohydrate is added to the resulting mixture, and again chopped. Then the resulting composition is cooled overnight before being chopped or ground into crumbles. By way of example, a use of the crumble is described as a meat extender in pepperoni.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: May 6, 1997
    Assignee: Archer Daniels Midland Company
    Inventors: Tony Payne, Russ Egbert
  • Patent number: 5571545
    Abstract: A hamburger type food material to be stuffed with an edible stuffing which comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 to 9% by weight of m-starch as dry weight and 55 to 79% by weight of water based on the total weight of the raw material, and being substantially free from minced meat is disclosed. A hamburger type food containing an edible stuffing therein prepare by using this food material is also disclosed.
    Type: Grant
    Filed: January 23, 1996
    Date of Patent: November 5, 1996
    Assignee: Fuji Oil Company, Limited
    Inventors: Hideaki Yokoyama, Hideo Sugano
  • Patent number: 5567466
    Abstract: An animal food composition is prepared from a mixture of from 55% to 85% meat and meat by-product and from 10% to 25% cereal ingredients by weight. The mixture is emulsified at a temperature less than 15.degree. C. to obtain an emulsified paste which then is pumped to a frame system for containing and shaping the paste. The framed contained paste is cooked to coagulate the paste into a coagulated shaped form, the coagulated shaped paste is cut into pieces suitable for being cut into chunks, the pieces are cooled to harden the pieces, and the hardened pieces are cut into chunks which may be carried out particularly so that irregularly shaped chunks are obtained. A further food product is prepared by filling the chunks in a container together with a sauce or base, and the container and contents are heated to sterilize the contents.
    Type: Grant
    Filed: December 30, 1994
    Date of Patent: October 22, 1996
    Assignee: Nestec S.A.
    Inventor: Nathalie Dupont-Delhovren
  • Patent number: 5518742
    Abstract: An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the resulting bound-formed foods have an excellent taste and savor.
    Type: Grant
    Filed: May 17, 1995
    Date of Patent: May 21, 1996
    Assignee: Ajinomoto Co., Inc.
    Inventors: Takahiko Soeda, Katsutoshi Yamazaki, Shoji Sakaguchi, Chiho Ishii, Keiko Hondou
  • Patent number: 5437885
    Abstract: A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce non-porous, meat-like fibers comprises preparing an oilseed protein source and water mixture, extruding the mixture under predetermined conditions, coating the extruded mixture with an edible oil or fat and then further extruding the oil- or fat-coated fibers under specified conditions. The mixture may further comprise meats, fruits, and/or other vegetables as a source of water. The extrusion conditions and the oil or fat coating act to inhibit the expansion of the extruded, non-spongy fibers. The resulting product has a non-porous texture and resembles broiled meat fibers.
    Type: Grant
    Filed: December 21, 1993
    Date of Patent: August 1, 1995
    Assignee: Texas A&M University
    Inventors: Edmund W. Lusas, Gabriel J. Guzman, Steven C. Doty
  • Patent number: 5433969
    Abstract: A process for the production of a a protein granule is described in which a vegetable protein isolate is hydrated to a weight ratio of about 1.5-6 parts of water to 1 part of isolate, at a temperature of about 0.degree. C. to 10.degree. C. The hydrated isolate is then blended and held at the indicated temperature range for a time sufficient to form a gel. The gel is then subdivided into individual granules which have improved meat like characteristics.
    Type: Grant
    Filed: December 27, 1993
    Date of Patent: July 18, 1995
    Assignee: Protein Technologies International, Inc.
    Inventors: Matthew K. McMindes, Stanley H. Richert
  • Patent number: 5433968
    Abstract: A process of producing a texturized protein product having a layered meat-like texture and appearance in which only vegetable protein material, particularly soy flour, and water are used as ingredients. A dough-like slurry of soy flour and water is pumped into the gap between a fixed plate and a rapidly rotating plate in a high speed emulsion mill under conditions which rapidly heat the slurry to a temperature above 100.degree. C. to rapidly texturize the protein. The hot slurry is pumped under positive pressure by centrifugal force from the emulsion mill directly into an elongated process tube in which the texturized protein slurry rapidly coagulates to form in the tube a continuous loaf having distinct parallel layers of soy protein bonded together which maintains its structure upon discharge from the tube.
    Type: Grant
    Filed: April 23, 1993
    Date of Patent: July 18, 1995
    Assignee: Nestec S.A.
    Inventors: Meliton S. Zarraga, Teh S. Guat
  • Patent number: 5431934
    Abstract: A dietary product includes granules having an outer layer of a viscous aggregate-stable emulsion, with the following ratio of components forming the granules, % by mass:______________________________________ egg white 13-30 egg yolk 45-71 oil material 9.0-30 food colorant 1.0-3.0. ______________________________________heating of the egg white to a temperature not below 35.degree. C., introducing egg yolk, oil material and fool colorant in the indicated ratios until formation of a viscous emulsion which is fed dropwise into food vegetable oil heated to a temperature of 80.degree.-95.degree. C.
    Type: Grant
    Filed: June 3, 1993
    Date of Patent: July 11, 1995
    Inventors: Efim S. Vainerman, Tamara I. Bakari
  • Patent number: 5397590
    Abstract: A method for producing caviar-like compositions by mixing and blending dried papaya seeds with an edible oil, a fish flavoring, a thickener and seasoning.
    Type: Grant
    Filed: March 21, 1994
    Date of Patent: March 14, 1995
    Inventor: George W. Scott
  • Patent number: 5368871
    Abstract: A formulation and process is provided for the production of firm, irreversible protein-containing elastic gels which can be used in the production of food analogs including kamaboko or seafood analogs. In this process a mixture of calcium caseinate, sodium hexametaphosphate, and either a carrageenan or a combination of lactalbumin and egg albumin, are blended in an aqueous mixture to form a homogeneous blend. The blend, upon heating to form a uniformly viscous solution, is subsequently cooled to form an edible gel.
    Type: Grant
    Filed: January 6, 1993
    Date of Patent: November 29, 1994
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventor: Richard P. Konstance
  • Patent number: 5368878
    Abstract: A processed meat article having a reduced level of fat and/or oil is provided. The article contains a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. The article is in the form of a patty or a molded sausage product, either being prepared from coarse ground meat and/or a meat emulsion.
    Type: Grant
    Filed: July 6, 1993
    Date of Patent: November 29, 1994
    Assignee: A. E. Staley Manufacturing Company
    Inventors: Cathysue Smick, Robert V. Schanefelt
  • Patent number: 5300312
    Abstract: A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water such as meat, meat by-products or other liquids by cooking/extrusion, combining the texturized fraction with other ingredients in a second cooking/extrusion step, and pasteurizing the final mixture. Shelf stability is achieved through control of free water content and activity in the product.
    Type: Grant
    Filed: December 30, 1992
    Date of Patent: April 5, 1994
    Assignee: Texas A&M University
    Inventors: Edmund W. Lusas, Gabriel J. Guzman, Steven C. Doty
  • Patent number: 5240723
    Abstract: A product of fish meat paste simulating natural crab leg meat, made by a method which includes a first step of cutting a pair of stripes of heat-coagulated fish meat paste into two groups of noodle-like strings as each of the stripes is longitudinally conveyed by a conveyor, and putting the strings of each of the two groups together into a continuous, elongated bundle generally rectangular in transverse section; a second step of successively cutting each of the bundles aslant relative to the longitudinal direction thereof as each of the bundles is individually conveyed so as to produce a plurality of block components of generally parallelepipedic shape each having an acute angle in the forward end thereof; a third step of conveying the block components side by side in pairs and putting each pair of block components together into a single block shaped like the nocked end portion of an arrow, with one cut surface of one block component in each pair contacting the opposite cut surface of the other block componen
    Type: Grant
    Filed: August 10, 1992
    Date of Patent: August 31, 1993
    Assignee: Sugiyo Co., Ltd.
    Inventor: Yoshito Sugino
  • Patent number: 5232722
    Abstract: The present invention provides a fat substitute for meat food, which comprises a gelling material comprising a whey protein concentrate and a casein protein, the amount of the whey protein concentrate being from about 5 to about 20 percent by weight of the weight of the gelling material and the amount of the casein protein being from about 1 to about 10 percent by weight of the weight of the gelling material.
    Type: Grant
    Filed: September 26, 1991
    Date of Patent: August 3, 1993
    Assignees: Snow Brand Milk Products Co., Ltd., Snow Brand Food Co., Ltd.
    Inventors: Katsuyoshi Obara, Naoyuki Hanawa, Mayumi Takeuchi, Tatsuhiko Mio
  • Patent number: 5225231
    Abstract: The process for producing a flake style food of the present invention comprises adding a dehydrated vegetable to a seasoning solution, emulsifying the obtained mixture by stirring at a high speed of from 1,000 to 10,000 rpm within a temperature zone of from 10.degree. to 80.degree. C. for 1 to 10 minutes and mixing the emulsified product thus obtained with fish meat, poultry meat, cattle meat or artificial meat.
    Type: Grant
    Filed: July 5, 1991
    Date of Patent: July 6, 1993
    Assignee: Taiyo Fishery Co., Ltd.
    Inventors: Hiroshi Nakaie, Tahiko Inukai
  • Patent number: 5225233
    Abstract: The present invention provides a process for preparing a food material, the process comprising the steps of: concurrently dehydrating and shaping a hydrated fibrous material (HFM) by compression which material is prepared from soybean protein; and heating the obtained shaped product in a compressed state.
    Type: Grant
    Filed: September 9, 1992
    Date of Patent: July 6, 1993
    Assignee: Otsuka Foods Co., Ltd.
    Inventors: Yoshiki Komatsu, Kazuhiro Yamaji
  • Patent number: 5219599
    Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.
    Type: Grant
    Filed: February 28, 1992
    Date of Patent: June 15, 1993
    Assignee: LipiDyne Corporation
    Inventors: James P. Cox, R. W. Duffy Cox, Florence F. Cox
  • Patent number: 5213829
    Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.
    Type: Grant
    Filed: February 28, 1992
    Date of Patent: May 25, 1993
    Assignee: LipiDyne Corporation
    Inventors: James P. Cox, R. W. Duffy Cox, Florence F. Cox
  • Patent number: 5211976
    Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.
    Type: Grant
    Filed: February 28, 1992
    Date of Patent: May 18, 1993
    Assignee: LipiDyne Corporation
    Inventors: James P. Cox, R. W. Duffy Cox, Florence F. Cox
  • Patent number: 5206050
    Abstract: Disclosed is a novel process for producing a cooked food analog from soybeans. The process comprises obtaining soybean milk and adding a coagulant to the soybean milk, preferably while the soybean milk is at a temperature in the range of about 70.degree.-90.degree. C. (158.degree.-194.degree. F.) to form a mixture of soybean curds and whey. The mixture of curds and whey is broken to obtain curd differentiation. The curds are then cooked, at a temperature and for a time effective to form small pieces of curd. The supernatant liquid is separated from the curds, and the curds are rapidly cooled. The present invention provides a process for obtaining food analogs having a wide range of organoleptic properties, from a scrambled egg analog, wherein the curds are soft and relatively large, to a cooked meat analog, wherein the curds are harder and relatively small.
    Type: Grant
    Filed: February 1, 1991
    Date of Patent: April 27, 1993
    Assignee: Rudolph Holscher
    Inventor: Richard A. Jennings
  • Patent number: 5202144
    Abstract: A poultry-derived proteinaceous material suitable as a substitute for ground meat prepared by extracting salt-soluble proteinaceous material from poultry muscle, gelling and then grinding the extract.
    Type: Grant
    Filed: August 9, 1991
    Date of Patent: April 13, 1993
    Assignee: Griffith Laboratories Worldwide, Inc.
    Inventor: Leonard Yaiko
  • Patent number: 5198256
    Abstract: A process for producing a fish paste product, for example, fish paste made to look like crab meat, having the steps of forming a fish paste material into a sheet, cutting the sheet into fibers or strips extending in the longitudinal direction of the sheet, winding the sheet into a rod-like shape, and cutting the material with the rod-like shape to a predetermined length. The surface of the sheet is coated with a dye over a predetermined width, and the sheet cut into fibers or strips is wound in such a way that the colored surface portion forms the outer surface of the material with the rod-like shape. Also disclosed is a coloring nozzle which is suitable for use in the process for producing the fish paste product.
    Type: Grant
    Filed: August 7, 1991
    Date of Patent: March 30, 1993
    Assignee: Kabushikikaisha Kibun
    Inventor: Kazuo Yamada
  • Patent number: 5183683
    Abstract: A process for producing a vegetable protein product for use with an animal protein material in which a non-hydrated vegetable proteinaceous extract is blended under conditions of shear with a quantity of water insufficient for full hydration of the extract and a frozen animal food product having a temperature sufficiently low to render it essentially rigid, e.g. not greater than 0.degree. C., to produce a granular product containing said vegetable proteinaceous extract and said animal food product.
    Type: Grant
    Filed: July 18, 1989
    Date of Patent: February 2, 1993
    Assignee: Protein Technologies International, Inc.
    Inventors: Stephen D. Mott, Richard F. Johnson
  • Patent number: 5176932
    Abstract: A method of producing a product of fish meat paste simulating natural crab leg meat, which comprises: a first step of cutting a pair of stripes of heat-coagulated fish meat paste into two groups of noodle-like strings as each of the stripes is longitudinally conveyed by a conveyor, and putting the strings of each of the two groups together into a continuous, elongated bundle generally rectangular in transverse section; a second step of successively cutting each of the bundles aslant relative to the longitudinal direction thereof as each of the bundles is individually conveyed so as to produce a plurality of block components of generally parallelepipedic shape each having an acute angle in the forward end thereof; a third step of conveying the block components side by side in pairs and putting each pair of block components together into a single block shaped like the nocked end portion of an arrow, with one cut surface of one block component in each pair contacting the opposite cut surface of the other block c
    Type: Grant
    Filed: March 17, 1992
    Date of Patent: January 5, 1993
    Assignee: Sugiyo Co., Ltd.
    Inventor: Yoshito Sugino
  • Patent number: 5160758
    Abstract: A process for the production of a protein granules is described in which a vegetable protein isolate is hydrated to a ratio of about 2 to 3.5 parts of water to 1 part of isolate, wherein the water is at a temperature of at least about 50.degree. C. The hydrated isolate is then blended under conditions of shear for a period of time sufficient to form a hydrated protein granule. The formed granules is highly suitable as an extender for ground meats or as an ingredient in meat analogs.
    Type: Grant
    Filed: May 31, 1991
    Date of Patent: November 3, 1992
    Assignee: Protein Technologies International, Inc.
    Inventors: Laura L. Parks, Allen D. Greatting
  • Patent number: 5100688
    Abstract: A meat-free gel, which can be employed in the formation of artificial adiposes, comprising a fibrinogen and albumin containing protein constituent, e.g. blood, and a saccharide binder, e.g. algin, the protein constituent and binder being cross-linked to provide matrix-forming copolymeric networks. The artificial adipose contributes to a reduced cholesterol/saturated fat content in meat products and can be used in other products including skins and membranes, dewatering agents, coagulants and stabilizers for lipids.
    Type: Grant
    Filed: February 23, 1990
    Date of Patent: March 31, 1992
    Inventors: James P. Cox, Florence F. Cox, R. W. Duffy Cox