CA1130631A - Frozen food product and process - Google Patents
Frozen food product and processInfo
- Publication number
- CA1130631A CA1130631A CA326,228A CA326228A CA1130631A CA 1130631 A CA1130631 A CA 1130631A CA 326228 A CA326228 A CA 326228A CA 1130631 A CA1130631 A CA 1130631A
- Authority
- CA
- Canada
- Prior art keywords
- product
- moisture content
- frozen
- foodstuff
- salt
- 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.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
- Y02A40/963—Off-grid food refrigeration
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Biomedical Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
ABSTRACT
"FOOD PRODUCT AND PROCESS"
The invention relates to a frozen food product which is readily penetratable by thawing water comprising a frozen food stuff or mixture of food stuffs having a moisture content below that which the food stuff or mixture normally has when ready for consumption. The product contains both frozen and unfrozen water and a quantity of a water soluble salt sufficient to maintain unfrozen water in the product. Any individual salt may be present in an amount of up to 4% by weight of the frozen product but the total salt content when more than one salt is present should not exceed 10% by weight of the frozen product.
The invention also relates to a method of making the product.
"FOOD PRODUCT AND PROCESS"
The invention relates to a frozen food product which is readily penetratable by thawing water comprising a frozen food stuff or mixture of food stuffs having a moisture content below that which the food stuff or mixture normally has when ready for consumption. The product contains both frozen and unfrozen water and a quantity of a water soluble salt sufficient to maintain unfrozen water in the product. Any individual salt may be present in an amount of up to 4% by weight of the frozen product but the total salt content when more than one salt is present should not exceed 10% by weight of the frozen product.
The invention also relates to a method of making the product.
Description
63~
"FOOD PRDDUCT AND PRDC$SS"
The present invention relates to food products and to processes for their preparation and use. The products may be intended either for human or for animal consumption.
There are already available on the market a considerable number of pre-pared foods which require relatively little cooking or other treatment to bring them into a condition suitable for consumption. Such products are com~only referred to as "convenienoe foods".
KnGwn foods of this kind fall generally under three headings - namely canned, dried and frozen products. Each of these types of food, however, has its cwn problems or disadvantages.
Canned foods are bulky and rely totally on a hermetic seal and thus on the integrity of the can to maintain product quality.
Dry foods tend to show the lowest palatability. In particular, rehydratable dry products tend to be regarded by the consumer as being of low quality and palatability, and a nu~ber of technological problems have yet to be overcome. Much work has gone into finding ways of retaining palatability, flavour and texture by reducing the denaturation ef~ects of heat and solute con-oentration. Although on a laboratory scale some sucoe ss has been achieved with oertain products, major difficulties arise when this work comes to be translated into co~mercial scale operations.
Although frozen foods have gained rapidly in sales in the last fifteen years, and more especially the last five years, with a large increase in hc~e freezer ownership, there are still problems associated with their use.
me current frozen food market can be divided into th~ee sectors:
(1) Uncooked frozen convenience foods such as blanched vegetables, fish fingers and beefburgers, which do not require thawing before cooking. They do, hcwever, I ,,,v 11 ;~0631 require cooking and, in order that they should not require thawing, they must of necessity be in small pieces or have an artificially induced large surface area, such as boil-in-the-bag foods. The cooking and preparation time of these foods is usually from 5 to 25 minutes.
"FOOD PRDDUCT AND PRDC$SS"
The present invention relates to food products and to processes for their preparation and use. The products may be intended either for human or for animal consumption.
There are already available on the market a considerable number of pre-pared foods which require relatively little cooking or other treatment to bring them into a condition suitable for consumption. Such products are com~only referred to as "convenienoe foods".
KnGwn foods of this kind fall generally under three headings - namely canned, dried and frozen products. Each of these types of food, however, has its cwn problems or disadvantages.
Canned foods are bulky and rely totally on a hermetic seal and thus on the integrity of the can to maintain product quality.
Dry foods tend to show the lowest palatability. In particular, rehydratable dry products tend to be regarded by the consumer as being of low quality and palatability, and a nu~ber of technological problems have yet to be overcome. Much work has gone into finding ways of retaining palatability, flavour and texture by reducing the denaturation ef~ects of heat and solute con-oentration. Although on a laboratory scale some sucoe ss has been achieved with oertain products, major difficulties arise when this work comes to be translated into co~mercial scale operations.
Although frozen foods have gained rapidly in sales in the last fifteen years, and more especially the last five years, with a large increase in hc~e freezer ownership, there are still problems associated with their use.
me current frozen food market can be divided into th~ee sectors:
(1) Uncooked frozen convenience foods such as blanched vegetables, fish fingers and beefburgers, which do not require thawing before cooking. They do, hcwever, I ,,,v 11 ;~0631 require cooking and, in order that they should not require thawing, they must of necessity be in small pieces or have an artificially induced large surface area, such as boil-in-the-bag foods. The cooking and preparation time of these foods is usually from 5 to 25 minutes.
(2) Uncooked frozen bulk foods such as frozen whole chicken or meat joints.
mese products must be thawed before cooking takes plaoe and the total prepara-tion time can be more than 24 hours.
mese products must be thawed before cooking takes plaoe and the total prepara-tion time can be more than 24 hours.
(3) Cooked ready-to-eat foods such as frozen complete meals and roast meat slices. These require heating in a conventional oven for more than 10 minutes or ex$ensive alternatives, such as microwave heating.
All these p~oducts show the same major disadvantage. They require extensive thawing and/or cooking to reach a suitable state for consumption.
Apart frcm the use of freezing in the preservation of foods, it is also kncwn to use a freezing process to con oentrate products. me ioe formed on freezing a liquid product may be removed from the product, e.g. fruit juioe , leaving a product of lower moisture content, which can be rec~nstituted. m e extreme case is the removal of the greater part of the ice under vacuum - the freeze~drying process - which produoes instantly rehydratable products, e.g.
instant coffee. An essential limitation of freeze-ooncentration is that it can only be applied to liquids. Freeze-~rying can be applied ~o both solids and liquids, but the resulting products are designed for stability under ambient con-ditions and, although reconstitution is rapid, such products incor,oorating solid pie oes do not have acoeptable palatability or texturs.
It is an object of the present invention to provide preserved food products which can be quickly and easily brought into a condition for consump-tion with acc~ptable or advantageous organoleptic properties.
mis invention provides a frozen food product which is readily penetr-'''''' 1~0~3~
able by thawing water comprising a frozen foodstuff or a mLxture of foodstuffshaving a moisture content below that which said foodstuff or mLxture of food-stuffs has when ready for consumption, the product containing b~th frozen and unfrozen water and also containing at least one physiologically tolerable water soluble salt in an amount sufficient to maintain unfrozen water in the product but not exceeding 4% by weight calculated on the frozen product for any indivi-dual salt and not exoeeding a total of 10% by weight calculated on the frozen product when more than one salt is present.
The product of this invention is reconstituted by adding warm or hot water in such a quantity that the moisture content of the product is restored to its normal value while at the same time the temperature of the product is raised to its normal value for consumption.
m e invention also provides a method of preparing a frozen food pro-duct which comprises adjusting the moisture content of a food stuff or mLxture of foodstuffs to a level below its normal value in the foodstuff(s), incorporat-ing in the foodstuff(s) before, during or after said adjustment in moisture con-tent at least one physiologically tolerable water soluble salt and freezing said salt containmg moisture depleted foodstuff to produce a frozen product contain-ing both frozen and unfrozen water into which thawing water can readily pene-trate, said salt being added in an amount at least sufficient to ensure the pre-sen oe of unfrozen water in the product bu~ not exoeeding 4% by weight of the frozen product for any individual salt and not exceeding a total of 10% by weight of the frozen product when more than one salt is present.
Preferably the moisture oontent of the foodstuffs is reduced to a level within the range of fram 30 to 80% advantageously 35 to 60% and preferably 40 to 55% of the original moisture oontent of the raw, untreated food.
Moisture adjustment may be effected by removing water from fresh ~ood-~3(~t63~L
stuffs or by partially rehydrating a dried, optionally pcwdered material. Thislatter method may be used, for example, for producing reconstituted meat-like products frcm textured vegetable protein.
Products obtained in accordance with the present invention can combine the palatability and texture of frozen foods with the ease of preparation of rehydratable foods. It is possible and highly desirable to achieve both thawing and rehydration in a matter of seconds, and certainly within a few minutes.
To achieve the best results, three important factors come into con-sideration.
First the frozen product must be porous, or otherwise readily penetr-able, so that both thawing and rehydration are rapid and homogeneous. This can be achieved either by manufacturing a product with small particle size or by appropriate treatment of larger pie oes with a suitable texture. An important preferred feature of the invention arises frcm the discovery that chunks or pie oes of foodstuff can be used in the product, and that suitably treated these will also thaw and rehydrate rapidly.
Second, the initial moisture content is so adjusted that when a suit-able amount of water of a higher temperature is added to the fxozen product to bring it to eating temperature, then the moisture content of the final product is approxImately that which would be expected in the unfrozen product. This oondition does not set a fixed limit to either the relative qu~ntity or the te~perature of the water added at the thawing/rehydration stage. These tw~
factors depend entirely on the type of product. A meat-based product can be so formulated to be consumed at 20-40C by animals or, by reducing its initial water oontent, by mcreasing the volume of added water or by increasing tempera-ture of added liquid, to be consumed at 50-70 & by humans. It is the total quantity of heat (water temperature x volume) added which is important.
"/
~L13~)63~
Third, a proportion of the water in the product should remain unfrozen.
mis a~ount is controlled by the water-soluble salt components of the product.
The aqueous phase of a solution of a given solute in contact with ioe at equili-brium is always at the same con oentration. Therefore, the greater the quantity of added salt, which will usually be sodium chloride, the greater the amount of water needed to dissolve it (i.e. which will remain unfrozen) at a given tempera-ture below freezing. Control of the amount of frozen water is critical to the final temFerature of the product because the latent heat of melting for i oe is 80 cal/g, as compared with the specific heat of water of 1 cal/g. Eighty times as much heat is abstracted fron the added water to melt each gram of ice as to raise the tem~erature of the gram of melted ice one degree. The eating tempera-ture of the product can therefore be controlled by this ratio of frozen/unfrozen water in the product. It is possible to calculate a relationship between water content, soluble solids content and amount and temperature of added water for the product which gives a desired eating temperature and concentration.
For examplel where the frozen product consists or a grams of unfrozen water (containing a small quantity of soluble food solids), b grams frozen water and c grams food solids and has a temperature of -KC, and where it is to be raised to a consumption te~,perature of +P & and a final moisture content of W~O
by the addition of d grams of water initially at +TC; then, taking the specific heat of the water to be 1, that of ice 0.3 and that of food solids 0.8 and the latent heat of fusion of the ice 80 cal/gram:
a(K+P) + b(0.3K + 80 + P) + 0.8c(K+P) = d(T - P) ........... (1) and a +-b--+~ = O.OlW ................................... . (2) Assuming that the final reconstituted product is to contain l~o sodium chloride (a typical value), which is supplied by the salt content of the frozen I i"~, f~
~1~0~;3~.
product, and bearing in mind that the concentration of sodium chloride solution in equilibrium with ice at -20 C is about 20%, then:
a = 0.04(a + b + c + d) ........... (3) Finally, where the result is to be expressed in percentages:
a + b + c = 100 ................... (4) ~ s an example of the application of these equations, taking the case of a pet food stored at -20C and intended to be reconstituted with boiling water to a desirable moisture content of 80% and salt content of 1~ at a tempera-ture for consumption of 30C, the above equations indicate the following require-ments:
Frozen product:
Food solids 41.5%
Frozen water 47.9%
Unfrozen water 8.5%
Salt 2.1%
Rehydration:
Frozen product at -20& 100 parts Water at 100C 111 parts Salts other than sodium chloride can be used, but the weight necessary for the equivalent anti-freeze effect is usually higher. Mono sodium glutamate m~y for example be added as a flavour enhancer, instead of or in addition to sodium chloride. m e amount of any individual salt added is preferably from 0.5 to 4%, especially 0.5 to 2.5%, by weight calculated on the frozen product and is usually of the order of 2% by weight.
The production of a food product according to the invention requires that the moisture content of a foodstuff be adjusted prior to freezing. Reduc-tion of moisture content can be achieved (a) by drying or (b) by draining out :;, ~, ~3~63~
liquor. These different techniques can be illustrated by the follcwing examples of their practice.
(a) For a meat product of normal isture content (75-80%), the meat is cooked or heated until sufficient moisture has been removed to leave a moisture content of 45-50%. After freezing, reconstitution is achieved by addition of a quantity of water equivalent to that evapor-ated, if the original product is to be exactly reproduced, or a greater amount if, for example an additional quantity of sauce or gravy is desired.
A similar result can be achieved by starting with a dry or dehydrated material of fibrous texture, for example textured vegetable protein (TVP) or dried meat can b used for this purpose. mis material is partially rehydrated (to 35-60% by weight H2O) with water containing some water soluble salt before freezing. me fibrous texture and the inclusion of the water soluble salt com-ponent, which leads to a proportion of unfrozen water within the pieces, surpris-ingly combine to give pieces which thaw and rehydrate within seoonds on contact with hot water. In a preferred embcdiment this partial rehydration is carried out with liquors cooked out of the meat components of the product, in which has been dissolved, the appropriate quanti-ty of salt. With pieces which are too dry, rehydration occurs too slowly; where they are too wet or without added salt, thawing is not uniform; with larger amQunts of salt, the process is technically satisfactory, but the taste of the final product may be unsatisfactory.
As an alternative to partially dryi~g a food product by evaporating water therefrom it is possible to achieve a similar result by bringing the food product into contact with an absorbent material that will abstract the requisite amount of moisture from the fosd product. m is method may be used for example, when it is ne oessary that the food product should not be cooked for the long ~136)63~
period that may be necessary to evaporate the necessary a~ount of water from the food product.
(b) After the meat has been cooked, liquors in excess of the required moisture content can be drained or pressed out of the solids. The liquor can be discarded or absorbed into a dry material such that the moisture content of the dry material is increased to the same level as the pressed or drained meat.
In reconstituting food products according to the invention to bring them into a condition for consumption, a quantity of liquid must be added to bring the product to a temperature and moisture content suitable for eating.
For a given eating temperature the quantity of added liquid needs to be judged to ~ 25% to give an acceptable final product for a product of the meat in gravy type. In a domestic situation one would not expect the housespouse to weigh out the liquid onto the product.
A convenient way of measuring out the required quantity of rehydrating liquid for this product provides a preferred feature of this invention. The material is put into a container and just covered with rehydrating liquid. This can readily be judged by eye. For convenience the buIk density of the product can be varied according to the amount of liquid needed to attain a particular final temperature and analysis. Although there are other ways of measuring the amount of rehydrating liquid this appears to be the most convenient.
The buIk density of the product can he varied or controlled in several ways:-(1) m e prefrozen product may be pressed to the correct density before freezing.
(2) Cther raw materials of appxopriate bulk density may be added to adjust the overall density.
;31 (3) The material may be mechanically treated to decrease the density be-fore freezing, e.g. by emulsification or foaming.
All these p~oducts show the same major disadvantage. They require extensive thawing and/or cooking to reach a suitable state for consumption.
Apart frcm the use of freezing in the preservation of foods, it is also kncwn to use a freezing process to con oentrate products. me ioe formed on freezing a liquid product may be removed from the product, e.g. fruit juioe , leaving a product of lower moisture content, which can be rec~nstituted. m e extreme case is the removal of the greater part of the ice under vacuum - the freeze~drying process - which produoes instantly rehydratable products, e.g.
instant coffee. An essential limitation of freeze-ooncentration is that it can only be applied to liquids. Freeze-~rying can be applied ~o both solids and liquids, but the resulting products are designed for stability under ambient con-ditions and, although reconstitution is rapid, such products incor,oorating solid pie oes do not have acoeptable palatability or texturs.
It is an object of the present invention to provide preserved food products which can be quickly and easily brought into a condition for consump-tion with acc~ptable or advantageous organoleptic properties.
mis invention provides a frozen food product which is readily penetr-'''''' 1~0~3~
able by thawing water comprising a frozen foodstuff or a mLxture of foodstuffshaving a moisture content below that which said foodstuff or mLxture of food-stuffs has when ready for consumption, the product containing b~th frozen and unfrozen water and also containing at least one physiologically tolerable water soluble salt in an amount sufficient to maintain unfrozen water in the product but not exceeding 4% by weight calculated on the frozen product for any indivi-dual salt and not exoeeding a total of 10% by weight calculated on the frozen product when more than one salt is present.
The product of this invention is reconstituted by adding warm or hot water in such a quantity that the moisture content of the product is restored to its normal value while at the same time the temperature of the product is raised to its normal value for consumption.
m e invention also provides a method of preparing a frozen food pro-duct which comprises adjusting the moisture content of a food stuff or mLxture of foodstuffs to a level below its normal value in the foodstuff(s), incorporat-ing in the foodstuff(s) before, during or after said adjustment in moisture con-tent at least one physiologically tolerable water soluble salt and freezing said salt containmg moisture depleted foodstuff to produce a frozen product contain-ing both frozen and unfrozen water into which thawing water can readily pene-trate, said salt being added in an amount at least sufficient to ensure the pre-sen oe of unfrozen water in the product bu~ not exoeeding 4% by weight of the frozen product for any individual salt and not exceeding a total of 10% by weight of the frozen product when more than one salt is present.
Preferably the moisture oontent of the foodstuffs is reduced to a level within the range of fram 30 to 80% advantageously 35 to 60% and preferably 40 to 55% of the original moisture oontent of the raw, untreated food.
Moisture adjustment may be effected by removing water from fresh ~ood-~3(~t63~L
stuffs or by partially rehydrating a dried, optionally pcwdered material. Thislatter method may be used, for example, for producing reconstituted meat-like products frcm textured vegetable protein.
Products obtained in accordance with the present invention can combine the palatability and texture of frozen foods with the ease of preparation of rehydratable foods. It is possible and highly desirable to achieve both thawing and rehydration in a matter of seconds, and certainly within a few minutes.
To achieve the best results, three important factors come into con-sideration.
First the frozen product must be porous, or otherwise readily penetr-able, so that both thawing and rehydration are rapid and homogeneous. This can be achieved either by manufacturing a product with small particle size or by appropriate treatment of larger pie oes with a suitable texture. An important preferred feature of the invention arises frcm the discovery that chunks or pie oes of foodstuff can be used in the product, and that suitably treated these will also thaw and rehydrate rapidly.
Second, the initial moisture content is so adjusted that when a suit-able amount of water of a higher temperature is added to the fxozen product to bring it to eating temperature, then the moisture content of the final product is approxImately that which would be expected in the unfrozen product. This oondition does not set a fixed limit to either the relative qu~ntity or the te~perature of the water added at the thawing/rehydration stage. These tw~
factors depend entirely on the type of product. A meat-based product can be so formulated to be consumed at 20-40C by animals or, by reducing its initial water oontent, by mcreasing the volume of added water or by increasing tempera-ture of added liquid, to be consumed at 50-70 & by humans. It is the total quantity of heat (water temperature x volume) added which is important.
"/
~L13~)63~
Third, a proportion of the water in the product should remain unfrozen.
mis a~ount is controlled by the water-soluble salt components of the product.
The aqueous phase of a solution of a given solute in contact with ioe at equili-brium is always at the same con oentration. Therefore, the greater the quantity of added salt, which will usually be sodium chloride, the greater the amount of water needed to dissolve it (i.e. which will remain unfrozen) at a given tempera-ture below freezing. Control of the amount of frozen water is critical to the final temFerature of the product because the latent heat of melting for i oe is 80 cal/g, as compared with the specific heat of water of 1 cal/g. Eighty times as much heat is abstracted fron the added water to melt each gram of ice as to raise the tem~erature of the gram of melted ice one degree. The eating tempera-ture of the product can therefore be controlled by this ratio of frozen/unfrozen water in the product. It is possible to calculate a relationship between water content, soluble solids content and amount and temperature of added water for the product which gives a desired eating temperature and concentration.
For examplel where the frozen product consists or a grams of unfrozen water (containing a small quantity of soluble food solids), b grams frozen water and c grams food solids and has a temperature of -KC, and where it is to be raised to a consumption te~,perature of +P & and a final moisture content of W~O
by the addition of d grams of water initially at +TC; then, taking the specific heat of the water to be 1, that of ice 0.3 and that of food solids 0.8 and the latent heat of fusion of the ice 80 cal/gram:
a(K+P) + b(0.3K + 80 + P) + 0.8c(K+P) = d(T - P) ........... (1) and a +-b--+~ = O.OlW ................................... . (2) Assuming that the final reconstituted product is to contain l~o sodium chloride (a typical value), which is supplied by the salt content of the frozen I i"~, f~
~1~0~;3~.
product, and bearing in mind that the concentration of sodium chloride solution in equilibrium with ice at -20 C is about 20%, then:
a = 0.04(a + b + c + d) ........... (3) Finally, where the result is to be expressed in percentages:
a + b + c = 100 ................... (4) ~ s an example of the application of these equations, taking the case of a pet food stored at -20C and intended to be reconstituted with boiling water to a desirable moisture content of 80% and salt content of 1~ at a tempera-ture for consumption of 30C, the above equations indicate the following require-ments:
Frozen product:
Food solids 41.5%
Frozen water 47.9%
Unfrozen water 8.5%
Salt 2.1%
Rehydration:
Frozen product at -20& 100 parts Water at 100C 111 parts Salts other than sodium chloride can be used, but the weight necessary for the equivalent anti-freeze effect is usually higher. Mono sodium glutamate m~y for example be added as a flavour enhancer, instead of or in addition to sodium chloride. m e amount of any individual salt added is preferably from 0.5 to 4%, especially 0.5 to 2.5%, by weight calculated on the frozen product and is usually of the order of 2% by weight.
The production of a food product according to the invention requires that the moisture content of a foodstuff be adjusted prior to freezing. Reduc-tion of moisture content can be achieved (a) by drying or (b) by draining out :;, ~, ~3~63~
liquor. These different techniques can be illustrated by the follcwing examples of their practice.
(a) For a meat product of normal isture content (75-80%), the meat is cooked or heated until sufficient moisture has been removed to leave a moisture content of 45-50%. After freezing, reconstitution is achieved by addition of a quantity of water equivalent to that evapor-ated, if the original product is to be exactly reproduced, or a greater amount if, for example an additional quantity of sauce or gravy is desired.
A similar result can be achieved by starting with a dry or dehydrated material of fibrous texture, for example textured vegetable protein (TVP) or dried meat can b used for this purpose. mis material is partially rehydrated (to 35-60% by weight H2O) with water containing some water soluble salt before freezing. me fibrous texture and the inclusion of the water soluble salt com-ponent, which leads to a proportion of unfrozen water within the pieces, surpris-ingly combine to give pieces which thaw and rehydrate within seoonds on contact with hot water. In a preferred embcdiment this partial rehydration is carried out with liquors cooked out of the meat components of the product, in which has been dissolved, the appropriate quanti-ty of salt. With pieces which are too dry, rehydration occurs too slowly; where they are too wet or without added salt, thawing is not uniform; with larger amQunts of salt, the process is technically satisfactory, but the taste of the final product may be unsatisfactory.
As an alternative to partially dryi~g a food product by evaporating water therefrom it is possible to achieve a similar result by bringing the food product into contact with an absorbent material that will abstract the requisite amount of moisture from the fosd product. m is method may be used for example, when it is ne oessary that the food product should not be cooked for the long ~136)63~
period that may be necessary to evaporate the necessary a~ount of water from the food product.
(b) After the meat has been cooked, liquors in excess of the required moisture content can be drained or pressed out of the solids. The liquor can be discarded or absorbed into a dry material such that the moisture content of the dry material is increased to the same level as the pressed or drained meat.
In reconstituting food products according to the invention to bring them into a condition for consumption, a quantity of liquid must be added to bring the product to a temperature and moisture content suitable for eating.
For a given eating temperature the quantity of added liquid needs to be judged to ~ 25% to give an acceptable final product for a product of the meat in gravy type. In a domestic situation one would not expect the housespouse to weigh out the liquid onto the product.
A convenient way of measuring out the required quantity of rehydrating liquid for this product provides a preferred feature of this invention. The material is put into a container and just covered with rehydrating liquid. This can readily be judged by eye. For convenience the buIk density of the product can be varied according to the amount of liquid needed to attain a particular final temperature and analysis. Although there are other ways of measuring the amount of rehydrating liquid this appears to be the most convenient.
The buIk density of the product can he varied or controlled in several ways:-(1) m e prefrozen product may be pressed to the correct density before freezing.
(2) Cther raw materials of appxopriate bulk density may be added to adjust the overall density.
;31 (3) The material may be mechanically treated to decrease the density be-fore freezing, e.g. by emulsification or foaming.
(4) The material may be mechanically treated as it is freezing, e.g. by whipping.
(5) The material may be mechanically treated after freezing, e.g. by grind-ing to reduce the buLk density.
me following illustrative Examples of the invention are given by way of example only. All parts and percentages are by weight unless the context indicates otherwise.
E_ample 1. Animal Food.
Meat offal was minced through a 1 cm mincer plate and cooked at loo&
for 10 minutes. On heating, meat liquor cooks out of the meat. me meats were separated frcm ~he liquors and pressed to remove more liquor so that the mois-ture content of the pressed meat was about 50-60%.
95.2 parts of pressed meat were minced with 2 parts salt, 2 parts of carboxymethylcellulose (aMC) and 0.8 parts of caramel. The ingredients were tightly pressed to a bulk density of about 0.5 g/ml and frozen at a temperature of -20C in a domestic deep freezer.
This frozen product, when mixed with enough boiling water just to oover the product, thawed an~ rehydrated within 30 seconds to give a final temperature of 33C and a moisture content of 75%. Th~e reconstituted product consisted of meat in thickened gravy and had a glossy appearance. It was highly ac oeptable to cats and dogs.
Example 2. Animal Food.
Cboked m mced meat offal was prepared as in Example 1 and pressed to remove excess liquors. 93.2 parts of this were mixed with 2 parts salt, 4 parts pregelatinized starch (Instant Cleargel - Trade Mark), and 0.8 parts caramel.
This was prepared as in Example 1.
_ g _ p, ~3~3~
On rehydration with enough boiling water just to cover the frozen pro-duct, this formulatian gave a final product with thickened gravy of glossy appearance at a temperature of 30 &.
Exa~ple 3. Animal Food.
Pressed meats were prepared as in Example 1. 95.8 parts of this were used with 2 parts salt, 0.8 parts carob, 0.6 parts xanthan and 0.8 parts caramel. mis was prepared as in Example 1.
~n rehydration with boiling water, thickening of the gravy was slower than in Examples 1 and 2, but within one minute a reconstituted product with a glossy gel at a temperature of 30C was obtained.
Example 4. Animal Food.
Pressed meats were prepared as in Example 1 and 92.2 parts were mixed with 4 parts of alginate (Manugel GHB - Trade Mark), 1 part dicalcium phosphate,2 parts salt and 0.8 parts of caramel. This was frozen as in Example 1 and when reconstituted as in Example 1 gave a final product with a dull gel.
Example 5. AnLmal Food.
This Ex~mple uses as gelling agent a crude pectinaceous material (cit~us peel) the pectin content of which hac, been de-esterified to a degree ofesterification belcw 20~ ("treated peel").
Pressed meats were prepared as in Example 1 and 92.2 parts were mixed with 4 parts of treated peel, 1 part dicalcium phosphate, 2 parts salt and 0.8 parts of caramel. This was frozen as in Example 1 and when reoonsituted as in Example 1 gave a final product with a dull gel.
These first five Examples have involved discarding the cookout liquors from the meat. As a first step to preserving this valuable by-product an alter-native method of removing moisture from the meat can ke used.
. ~:
~3~63~
Examples 6 to 10. Ani ~ Food.
Meat offal was minced through a 1 cm mincer plate and cooked at loo&
until most of the liquor which had cooked out of the meat was reduoe d. This meat was then placed in a heated air oven at loo& on a tray, and left until the moisture content was reduced to approximately 50~. This process retains the water soluble components of the liquor while the actual mDisture content is re-duced.
This dried meat can then be treated in exactly the same way as the pressed meats in Examples 1 to 5 (Examples 6 to 10 respectively in Table 1) to give equally acceptable products.
Table I
Example: _ 7 8 9 10 Dried meat 95.2 93.2 95.8 92.2 92.2 (parts) Salt 2 2 2 2 2 Caramel 0.8 0.8 0.8 0.8 0.8 Starch - 4 Carob - - 0.8 Xanthan - - 0.6 - -Alginate - - - 4 Treated peel - - - - 4 Dicalcium phosphate Instead of the moisture content being reduced ky evaporation, an alter-native is to add dry ingredients which reduce the overall moisture content, as shown in the following Examples 11 and 12.
Ex~mple 11. Animal Food.
The meat offal as previously described was cooked at loo& for 10 .~
1~3~631 minutes. Lcw mDistUre content ingredients were then mixed with the meat cookaut liquors to reduce the overall moisture content to 50%. A suitable formulation is:
Minced meats 55 parts Potato protein 5 parts Biscuit 5 parts TVP 5 parts Greaves, dry 10 parts Meat and bone meal5 parts NaCl 2 parts Tallow 3 parts Caramel 0.1 part Xanthan 0.6 part Carob 0.8 part Dried deoolourised bload8.5 parts The mix should be agitated during freezing or milled after freezing to avoid the formation of solid frozen pieces which will not readily thaw.
Example 12. Animal Food.
Meats were oooked as in Example l and frcm that process the cookGut meat liquors were saved. 87 parts of these liquors were mixed with 13 parts of wheat flour, and the resultant dough was roller dried and ground to a pcwder.
By this means the liquors and their flavaurs and nu~rients are saved and, at the same time, the starches in ~he flour are gelled, thus removing any need for the addition in the final formula of a pre-gelled st æch.
The final formulatian for this example was 78.8 parts of cooked pressed meats, with 19 parts of roller-dried dough of flo~r and ccokout liquors, 2 parts salt and 0.2 part caramel. This mix was frozen according to the instruc-tions in Example 1.
~, 1~3~63~
Cther suitable binding agents for the cookout liquors, which may be incorporated prior to roller d~ying, include soya meal and gluten. Hcwever, the addition of a gelling agent in the final formulation is desirable when these ingredients are used.
~ Iowever, a particularly preferred embodiment of this invention is based upon the use of meat cookout or press liquors to partially rehydrate TVP.
This is exemplified in Example 13.
Example 13. Animal Food.
Mbats were cooked and pressed as in Example 1. In the liquors were dissolved salt and caramel. An equal weight of dry TVP was added to the liquors and the whole agitated until the TVP had taken up the liquid. This partially rehydrated TVP was then muxed with the pressed meats. The amount of salt and caramel added were such as to produce concentrations of 2% and 0.8% respectively in the frozen product.
mis mlxture can then be frozen as in Example 1 and on thawing and rehydration gives a chunky product of good appearance. me liquors are leached out of the IVP by the liquid added to thaw the product. However, if it is re-quired to form a gravy, the pressed meat and TVP can be ooated with the thicken-ing agents as in Examples 1 to 5, simply by agitating with a powder mux of these agents.
It is also possible to combine the technologies of Examples 12 and 13, as shown in Example 14.
Example 14. Animal Focd.
In this case part of the liquors pressed out of the meats were used to manufacture TVP. A formulation for a vegetable protein dough is:-~3~3~
Liquors 30 parts Defatted soya flour60 parts Maize meal 10 parts Sulphur 0.02 parts This dough was extruded from a cooker-extruder at 150&. After being cooled the resulting TVP was combined with the remainder of the liquors to give a partially rehydrated TVP which could be used as in Example 13.
The principles of this invention are not limited to the preparation of am mal foods. It is also possible to manufacture hunan food formulations, as exemplified in Example 15.
Example 15. Human Food.
Braising steak was minced through a 1 cm mincer plate and cooked at 100C for 10 minutes. Liquors were pressed out of the cooked meat as in Example 1, and to these salt and caramel were added as in Example 13. These liquors were ~h~n used to Fartially rehydrate TVP (Bontrae 7240 - Trade Mark) and there-after the product was treated as in Example 13. Gn rehydration the product had a pleasant beefy aroma and had the appearance of Chow Mein because of the tex-ture of the TVP. Furthermore, sin oe Bontrae is a very absorbent fonm of TVP, more hot liquor can be added so that the eating temperature can be close to 70-80C, without giving excess gravy.
me following illustrative Examples of the invention are given by way of example only. All parts and percentages are by weight unless the context indicates otherwise.
E_ample 1. Animal Food.
Meat offal was minced through a 1 cm mincer plate and cooked at loo&
for 10 minutes. On heating, meat liquor cooks out of the meat. me meats were separated frcm ~he liquors and pressed to remove more liquor so that the mois-ture content of the pressed meat was about 50-60%.
95.2 parts of pressed meat were minced with 2 parts salt, 2 parts of carboxymethylcellulose (aMC) and 0.8 parts of caramel. The ingredients were tightly pressed to a bulk density of about 0.5 g/ml and frozen at a temperature of -20C in a domestic deep freezer.
This frozen product, when mixed with enough boiling water just to oover the product, thawed an~ rehydrated within 30 seconds to give a final temperature of 33C and a moisture content of 75%. Th~e reconstituted product consisted of meat in thickened gravy and had a glossy appearance. It was highly ac oeptable to cats and dogs.
Example 2. Animal Food.
Cboked m mced meat offal was prepared as in Example 1 and pressed to remove excess liquors. 93.2 parts of this were mixed with 2 parts salt, 4 parts pregelatinized starch (Instant Cleargel - Trade Mark), and 0.8 parts caramel.
This was prepared as in Example 1.
_ g _ p, ~3~3~
On rehydration with enough boiling water just to cover the frozen pro-duct, this formulatian gave a final product with thickened gravy of glossy appearance at a temperature of 30 &.
Exa~ple 3. Animal Food.
Pressed meats were prepared as in Example 1. 95.8 parts of this were used with 2 parts salt, 0.8 parts carob, 0.6 parts xanthan and 0.8 parts caramel. mis was prepared as in Example 1.
~n rehydration with boiling water, thickening of the gravy was slower than in Examples 1 and 2, but within one minute a reconstituted product with a glossy gel at a temperature of 30C was obtained.
Example 4. Animal Food.
Pressed meats were prepared as in Example 1 and 92.2 parts were mixed with 4 parts of alginate (Manugel GHB - Trade Mark), 1 part dicalcium phosphate,2 parts salt and 0.8 parts of caramel. This was frozen as in Example 1 and when reconstituted as in Example 1 gave a final product with a dull gel.
Example 5. AnLmal Food.
This Ex~mple uses as gelling agent a crude pectinaceous material (cit~us peel) the pectin content of which hac, been de-esterified to a degree ofesterification belcw 20~ ("treated peel").
Pressed meats were prepared as in Example 1 and 92.2 parts were mixed with 4 parts of treated peel, 1 part dicalcium phosphate, 2 parts salt and 0.8 parts of caramel. This was frozen as in Example 1 and when reoonsituted as in Example 1 gave a final product with a dull gel.
These first five Examples have involved discarding the cookout liquors from the meat. As a first step to preserving this valuable by-product an alter-native method of removing moisture from the meat can ke used.
. ~:
~3~63~
Examples 6 to 10. Ani ~ Food.
Meat offal was minced through a 1 cm mincer plate and cooked at loo&
until most of the liquor which had cooked out of the meat was reduoe d. This meat was then placed in a heated air oven at loo& on a tray, and left until the moisture content was reduced to approximately 50~. This process retains the water soluble components of the liquor while the actual mDisture content is re-duced.
This dried meat can then be treated in exactly the same way as the pressed meats in Examples 1 to 5 (Examples 6 to 10 respectively in Table 1) to give equally acceptable products.
Table I
Example: _ 7 8 9 10 Dried meat 95.2 93.2 95.8 92.2 92.2 (parts) Salt 2 2 2 2 2 Caramel 0.8 0.8 0.8 0.8 0.8 Starch - 4 Carob - - 0.8 Xanthan - - 0.6 - -Alginate - - - 4 Treated peel - - - - 4 Dicalcium phosphate Instead of the moisture content being reduced ky evaporation, an alter-native is to add dry ingredients which reduce the overall moisture content, as shown in the following Examples 11 and 12.
Ex~mple 11. Animal Food.
The meat offal as previously described was cooked at loo& for 10 .~
1~3~631 minutes. Lcw mDistUre content ingredients were then mixed with the meat cookaut liquors to reduce the overall moisture content to 50%. A suitable formulation is:
Minced meats 55 parts Potato protein 5 parts Biscuit 5 parts TVP 5 parts Greaves, dry 10 parts Meat and bone meal5 parts NaCl 2 parts Tallow 3 parts Caramel 0.1 part Xanthan 0.6 part Carob 0.8 part Dried deoolourised bload8.5 parts The mix should be agitated during freezing or milled after freezing to avoid the formation of solid frozen pieces which will not readily thaw.
Example 12. Animal Food.
Meats were oooked as in Example l and frcm that process the cookGut meat liquors were saved. 87 parts of these liquors were mixed with 13 parts of wheat flour, and the resultant dough was roller dried and ground to a pcwder.
By this means the liquors and their flavaurs and nu~rients are saved and, at the same time, the starches in ~he flour are gelled, thus removing any need for the addition in the final formula of a pre-gelled st æch.
The final formulatian for this example was 78.8 parts of cooked pressed meats, with 19 parts of roller-dried dough of flo~r and ccokout liquors, 2 parts salt and 0.2 part caramel. This mix was frozen according to the instruc-tions in Example 1.
~, 1~3~63~
Cther suitable binding agents for the cookout liquors, which may be incorporated prior to roller d~ying, include soya meal and gluten. Hcwever, the addition of a gelling agent in the final formulation is desirable when these ingredients are used.
~ Iowever, a particularly preferred embodiment of this invention is based upon the use of meat cookout or press liquors to partially rehydrate TVP.
This is exemplified in Example 13.
Example 13. Animal Food.
Mbats were cooked and pressed as in Example 1. In the liquors were dissolved salt and caramel. An equal weight of dry TVP was added to the liquors and the whole agitated until the TVP had taken up the liquid. This partially rehydrated TVP was then muxed with the pressed meats. The amount of salt and caramel added were such as to produce concentrations of 2% and 0.8% respectively in the frozen product.
mis mlxture can then be frozen as in Example 1 and on thawing and rehydration gives a chunky product of good appearance. me liquors are leached out of the IVP by the liquid added to thaw the product. However, if it is re-quired to form a gravy, the pressed meat and TVP can be ooated with the thicken-ing agents as in Examples 1 to 5, simply by agitating with a powder mux of these agents.
It is also possible to combine the technologies of Examples 12 and 13, as shown in Example 14.
Example 14. Animal Focd.
In this case part of the liquors pressed out of the meats were used to manufacture TVP. A formulation for a vegetable protein dough is:-~3~3~
Liquors 30 parts Defatted soya flour60 parts Maize meal 10 parts Sulphur 0.02 parts This dough was extruded from a cooker-extruder at 150&. After being cooled the resulting TVP was combined with the remainder of the liquors to give a partially rehydrated TVP which could be used as in Example 13.
The principles of this invention are not limited to the preparation of am mal foods. It is also possible to manufacture hunan food formulations, as exemplified in Example 15.
Example 15. Human Food.
Braising steak was minced through a 1 cm mincer plate and cooked at 100C for 10 minutes. Liquors were pressed out of the cooked meat as in Example 1, and to these salt and caramel were added as in Example 13. These liquors were ~h~n used to Fartially rehydrate TVP (Bontrae 7240 - Trade Mark) and there-after the product was treated as in Example 13. Gn rehydration the product had a pleasant beefy aroma and had the appearance of Chow Mein because of the tex-ture of the TVP. Furthermore, sin oe Bontrae is a very absorbent fonm of TVP, more hot liquor can be added so that the eating temperature can be close to 70-80C, without giving excess gravy.
Claims (22)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A frozen food product which is readily penetrable by thaw-ing water comprising a frozen foodstuff or a mixture of foodstuffs having a moisture content below that which said foodstuff or mixture of foodstuffs has when ready for consumption, the product contain-ing both frozen and unfrozen water and also containing at least one physiologically tolerable water soluble salt in an amount sufficient to maintain unfrozen water in the product but not exceeding 4% by weight-calculated on the frozen product for any individual salt and not exceeding a total of 10% by weight cal-culated on the frozen product when more than one salt is present.
2. A frozen food product as claimed in claim 1, containing from 0.5 to 4% by weight of any individual salt.
3. A frozen food product as claimed in claim 2, wherein the amount to any individual salt is substantially 2% by weight.
4. A frozen food product as claimed in claim 1, wherein the salt is sodium chloride.
5. A frozen food product as claimed in claim 1, wherein the moisture content is within the range of from 30 to 80% of the original moisture content of the raw untreated foodstuff(s).
6. A frozen food product as claimed in claim 5, wherein the moisture content is within the range of from 35 to 60% or the original moisture content of the raw untreated foodstuff(s).
7. A frozen food product as claimed in claim 5, wherein the moisture content is within the range of from 40 to 55% of the original moisture content of the raw untreated food.
8. A frozen food product as claimed in claim 1, wherein the bulk density of the product is such that when placed in a container and just covered with rehydrating liquid the moisture content is raised to the level which the foodstuff normally has when ready for consumption.
9. A frozen food product as claimed in claim 8, wherein the bulk density and moisture content of the product is such that when the rehydrating liquid is at boiling point the rehydrated foodstuff is at consumption temperature.
10. A method of preparing a frozen food product which com-prises adjusting the moisture content of a food stuff or mixture of foodstuffs to a level below its normal value in the foodstuff(s), incorporating in the foodstuff(s) before, during or after said adjustment in moisture content at least one physiologically toler-able water soluble salt and freezing said salt containing moisture depleted foodstuff to product a frozen product containing both frozen and unfrozen water into which thawing water can readily penetrate, said salt being added in an amount at least sufficient to ensure the presence of unfrozen water in the product but not exceeding 4% by weight of the frozen product for any individual salt and not exceeding a total of 10% by weight of the frozen product when more than one salt is present.
11. A method as claimed in claim 10 wherein the moisture content of the material frozen is 30 to 80% of the original moisture content.
12. A method as claimed in claim 11, wherein the moisture content is 35 to 60% of the original moisture content.
13. A method as claimed in claim 12, wherein the moisture content is 40 to 55% of the original moisture content.
14. A method as claimed in claim 1 wherein adjustment of the moisture content is achieved by reducing the moisture content of fresh foodstuff(s).
15. A method as claimed in claim 10, wherein adjustment of the moisture content is achieved by partially rehydrating dried foodstuff(s).
16. A method as claimed in claim 14, wherein the moisture content is reduced by drying the foodstuff(s).
17. A method as claimed in claim 16, wherein drying is effected by evaporating moisture from the foodstuff(s).
18. A method as claimed in claim 16, wherein drying is effected by contacting the foodstuff(s) with an absorbent material to abstract moisture from the product.
19. A method as claimed in claim 18, wherein the absorbent material is itself a foodstuff and remains in the final product.
20. A method as claimed in claim 14, wherein the moisture content is reduced by draining moisture from the foodstuff(s).
21. A method as claimed in claim 20, which comprises cooking the foodstuff(s) and draining or pressing excess liquors from the cooked foodstuff(s).
22. A method as claimed in claim 10 which includes the step of adjusting the bulk density of the product so that when placed in a container and just covered with rehydrating liquid the pro-duct rehydrates to a moisture content which the foodstuff(s) normally has when ready for consumption.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1615878 | 1978-04-24 | ||
| GB16158/78 | 1978-04-24 | ||
| GB7902156A GB2019191B (en) | 1978-04-24 | 1979-01-22 | Food product and process |
| GB7902156 | 1979-01-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1130631A true CA1130631A (en) | 1982-08-31 |
Family
ID=26251858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA326,228A Expired CA1130631A (en) | 1978-04-24 | 1979-04-24 | Frozen food product and process |
Country Status (13)
| Country | Link |
|---|---|
| JP (1) | JPH02182180A (en) |
| AT (1) | AT370285B (en) |
| AU (1) | AU520622B2 (en) |
| CA (1) | CA1130631A (en) |
| CH (1) | CH639538A5 (en) |
| DE (1) | DE2916266A1 (en) |
| DK (1) | DK157385C (en) |
| FR (1) | FR2423990A1 (en) |
| GB (1) | GB2019191B (en) |
| IE (1) | IE48135B1 (en) |
| IT (1) | IT1207192B (en) |
| LU (1) | LU81184A1 (en) |
| NL (1) | NL190044C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10006086A1 (en) * | 2000-02-11 | 2001-08-23 | Albert Kloeti | Dog drink |
| IT201700010868A1 (en) * | 2017-02-01 | 2018-08-01 | Maurizio Acampora | METHOD FOR THE TREATMENT AND CONSERVATION OF FISH MEAT |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2278472A (en) * | 1940-06-27 | 1942-04-07 | Musher Corp | Dehydrated prefrozen food product |
| GB696049A (en) * | 1947-12-31 | 1953-08-19 | Eugene Joel Rivoche | Improvements in or relating to the preservation of foodstuffs |
| US3676154A (en) * | 1970-04-03 | 1972-07-11 | Gen Foods Corp | Shelf stable tomato soup concentrate |
| CA979719A (en) * | 1970-06-04 | 1975-12-16 | George Glasser | Spoonable frozen soup concentrates |
| US3914444A (en) * | 1973-03-29 | 1975-10-21 | Armour & Co | Preparation of sliced dried beef product |
| GB1506166A (en) * | 1975-08-29 | 1978-04-05 | Union International Co Ltd | Frozen potato chips |
| BE875783A (en) * | 1978-04-24 | 1979-10-23 | Mars Ltd | FOOD PRODUCTS AND THEIR PREPARATION METHODS |
-
1979
- 1979-01-22 GB GB7902156A patent/GB2019191B/en not_active Expired
- 1979-04-20 FR FR7910055A patent/FR2423990A1/en active Granted
- 1979-04-21 DE DE19792916266 patent/DE2916266A1/en active Granted
- 1979-04-23 AU AU46275/79A patent/AU520622B2/en not_active Expired
- 1979-04-23 CH CH379279A patent/CH639538A5/en not_active IP Right Cessation
- 1979-04-23 IT IT7922073A patent/IT1207192B/en active
- 1979-04-24 AT AT0307879A patent/AT370285B/en not_active IP Right Cessation
- 1979-04-24 CA CA326,228A patent/CA1130631A/en not_active Expired
- 1979-04-24 DK DK167579A patent/DK157385C/en active IP Right Grant
- 1979-04-24 NL NLAANVRAGE7903222,A patent/NL190044C/en not_active IP Right Cessation
- 1979-04-24 LU LU81184A patent/LU81184A1/en unknown
- 1979-08-08 IE IE830/79A patent/IE48135B1/en unknown
-
1988
- 1988-08-24 JP JP63208475A patent/JPH02182180A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| ATA307879A (en) | 1982-08-15 |
| IE48135B1 (en) | 1984-10-03 |
| AU4627579A (en) | 1979-11-01 |
| IT1207192B (en) | 1989-05-17 |
| FR2423990B1 (en) | 1984-12-14 |
| NL190044B (en) | 1993-05-17 |
| AU520622B2 (en) | 1982-02-11 |
| FR2423990A1 (en) | 1979-11-23 |
| DK167579A (en) | 1979-10-25 |
| IE790830L (en) | 1979-10-24 |
| GB2019191A (en) | 1979-10-31 |
| LU81184A1 (en) | 1979-09-10 |
| CH639538A5 (en) | 1983-11-30 |
| NL7903222A (en) | 1979-10-26 |
| AT370285B (en) | 1983-03-10 |
| NL190044C (en) | 1993-10-18 |
| GB2019191B (en) | 1982-05-19 |
| JPH02182180A (en) | 1990-07-16 |
| IT7922073A0 (en) | 1979-04-23 |
| DK157385C (en) | 1990-06-11 |
| DE2916266A1 (en) | 1979-10-31 |
| DE2916266C2 (en) | 1990-07-05 |
| DK157385B (en) | 1990-01-02 |
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