CA2069916A1 - Viandes hypocaloriques et procede de preparation de celles-ci - Google Patents

Viandes hypocaloriques et procede de preparation de celles-ci

Info

Publication number
CA2069916A1
CA2069916A1 CA2069916A CA2069916A CA2069916A1 CA 2069916 A1 CA2069916 A1 CA 2069916A1 CA 2069916 A CA2069916 A CA 2069916A CA 2069916 A CA2069916 A CA 2069916A CA 2069916 A1 CA2069916 A1 CA 2069916A1
Authority
CA
Canada
Prior art keywords
weight
low calorie
calorie meat
meat products
proportion
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.)
Granted
Application number
CA2069916A
Other languages
English (en)
Other versions
CA2069916C (fr
Inventor
Bent Christensen
Frits Mogensen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Danish Crown Inc AS
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=27512834&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=CA2069916(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from DK625089A external-priority patent/DK625089D0/da
Priority claimed from DK103690A external-priority patent/DK103690D0/da
Priority claimed from DK185290A external-priority patent/DK185290D0/da
Priority claimed from DK245390A external-priority patent/DK245390D0/da
Application filed by Individual filed Critical Individual
Publication of CA2069916A1 publication Critical patent/CA2069916A1/fr
Application granted granted Critical
Publication of CA2069916C publication Critical patent/CA2069916C/fr
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/48—Moist feed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Birds (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Cette invention concerne un produit carné hypocalorique composé d'une viande hachée maigre et d'un ingrédient de substitution de graisse végétale composé de fibres alimentaires et d'amidon dans une proportion pondérale comprise dans la plage 1:32-1:1, les fibres alimentaires représentant en poids au moins 5 % de l'ingrédient et l'amidon au moins 50 % en poids, la proportion d'ingrédient de substitution dans le produit carné se situant entre 5 et 80 % en poids selon le mélange préparé, le produit utilisé comme farce homogène ayant une teneur en gras inférieure à 10 % en poids et le produit utilisé pour faire des hamburgers ayant une teneur en gras inférieure à 15 % en poids. Cette invention concerne également un procédé de préparation du produit carné hypocalorique objet de l'invention.
CA002069916A 1989-12-11 1990-11-30 Viandes hypocaloriques et procede de preparation de celles-ci Expired - Fee Related CA2069916C (fr)

Applications Claiming Priority (10)

Application Number Priority Date Filing Date Title
DK625089A DK625089D0 (da) 1989-12-11 1989-12-11 Koedprodukter og fremstilling deraf
DK6250/89 1989-12-11
DK103690A DK103690D0 (da) 1990-04-26 1990-04-26 Koedprodukter og fremstilling deraf
DK1036/90 1990-04-26
DK1852/90 1990-08-02
DK185290A DK185290D0 (da) 1990-08-02 1990-08-02 Koedprodukter og fremstilling deraf
DK245390A DK245390D0 (da) 1990-10-10 1990-10-10 Koedprodukter og fremstilling deraf
DK2453/90 1990-10-10
US59771990A 1990-10-16 1990-10-16
US597,719 1990-10-16

Publications (2)

Publication Number Publication Date
CA2069916A1 true CA2069916A1 (fr) 1991-06-12
CA2069916C CA2069916C (fr) 1998-12-08

Family

ID=27512834

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002069916A Expired - Fee Related CA2069916C (fr) 1989-12-11 1990-11-30 Viandes hypocaloriques et procede de preparation de celles-ci

Country Status (3)

Country Link
EP (1) EP0505412B1 (fr)
CA (1) CA2069916C (fr)
WO (1) WO1991008680A1 (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2264220B (en) * 1992-02-19 1996-02-07 Mayer Oskar Foods Reduced fat meat
US5674550A (en) * 1995-08-03 1997-10-07 Kraft Foods, Inc. Process for preparing substantially fat free meat
WO2003074040A1 (fr) 2002-03-05 2003-09-12 Kao Corporation Compositions servant a ameliorer les proprietes des matieres fecales
SE532684C2 (sv) * 2008-09-09 2010-03-16 Lyckeby Culinar Ab Kostfiber av tapiokaursprung
DE102009019415A1 (de) 2009-04-29 2010-11-04 Pöhnl, Helmut, Dr. Lebensmittel mit geringem Fettgehalt
EP2532249A1 (fr) 2011-06-09 2012-12-12 Lubrizol Advanced Materials, Inc. Compositions de pâté de viande dotées d'une onctuosité améliorée
DE102016109669A1 (de) * 2016-05-25 2017-11-30 Tiernahrung Deuerer Gmbh Verfahren zum Herstellen eines Tiernahrungsproduktes
CN108783372B (zh) * 2017-09-30 2022-02-22 浙江省海洋水产研究所 一种黄鱼鲞腌制剂及其应用
IT201800002484A1 (it) * 2018-02-08 2019-08-08 Salumificio Di Spader Emanuele Salume perfezionato
JP2022539809A (ja) * 2019-07-12 2022-09-13 ソシエテ・デ・プロデュイ・ネスレ・エス・アー ベーコン類似物製品

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0342972A3 (fr) * 1988-05-20 1990-05-23 The Procter & Gamble Company Produit carné à quantité réduite de graisse animale et de calories

Also Published As

Publication number Publication date
CA2069916C (fr) 1998-12-08
EP0505412A1 (fr) 1992-09-30
WO1991008680A1 (fr) 1991-06-27
EP0505412B1 (fr) 1994-08-17

Similar Documents

Publication Publication Date Title
HU9201269D0 (en) Low calorie meat products and a process for preparing same
GB8603171D0 (en) Dietary product
AU4728689A (en) Shelf stable, highly aerated reduced calorie food products
CA2046589A1 (fr) Procede de fabrication de croustilles a faible teneur en huile et appareil
AU2317399A (en) Cereal products with inulin and methods of preparation
CA2367598A1 (fr) Melange destine a rougir des produits carnes
CA2069916A1 (fr) Viandes hypocaloriques et procede de preparation de celles-ci
WO1991015957A3 (fr) Composition de pate a petrir ou de pate a frire, procede de fabrication d'un produit de boulangerie a teneur reduite en matieres grasses et produit de boulangerie a teneur reduite en matieres grasses
CA2087410A1 (fr) Methode de fabrication de produits de longue conservation
ES2035697T3 (es) Producto alimenticio.
EP0382578A3 (fr) Substitution d'ingrédients à calories élevées des aliments par des dérivés de cellulose dégradée
ES2099676A1 (es) Nuevo producto de fibra de cacao a base de cascara de cacao tostada.
EP0377237A3 (fr) Produit de confiserie à faible teneur en calorie
GB2236658B (en) A method of processing spices and other aromatic edible matter
TH9676EX (th) ผลิตภัณฑ์เนื้อสัตว์แคลอรีต่ำและกรรมวิธีการเตรียมผลิตภัณฑ์เนื้อสัตว์แคลอรี่ต่ำ
TH9676A (th) ผลิตภัณฑ์เนื้อสัตว์แคลอรีต่ำและกรรมวิธีการเตรียมผลิตภัณฑ์เนื้อสัตว์แคลอรี่ต่ำ

Legal Events

Date Code Title Description
EEER Examination request
MKLA Lapsed