CA2254698A1 - Protein batter products having discrete flavor domains - Google Patents
Protein batter products having discrete flavor domains Download PDFInfo
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- CA2254698A1 CA2254698A1 CA002254698A CA2254698A CA2254698A1 CA 2254698 A1 CA2254698 A1 CA 2254698A1 CA 002254698 A CA002254698 A CA 002254698A CA 2254698 A CA2254698 A CA 2254698A CA 2254698 A1 CA2254698 A1 CA 2254698A1
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Abstract
A protein-containing batter is prepared which includes discrete domains of gel-stabilized flavoring components. The batters are typically sausage batters, patty batters or meat analog batters, and the gel-stabilized flavoring component includes liquid types of products such as sauces, flavor extracts, syrups, condiments, beverages and the like. These flavoring components are combined with a source of gelatin in order to gel-stabilize the flavoring component into pieces such as dices or cubes. These pieces are distributed within the protein-containing batter which is then shaped into the desired food product.
Description
CA 022~4698 1998-11-2~
.
Case 20241 PROTEIN BATTER PRODUCTS HAVING DISCRETE FLAVOR DOMAINS
Description Background of the Invention The present invention generally relates to protein batters or emulsions having discrete flavor domains, shaped food products containing the discrete flavor domains, and processes for preparing the protein-containing batters and the shaped food products. Moreparticularly, the discrete flavor domains are flavored stabilized gel pieces which remain identifiable when within the protein-containing emulsion and/or within the shaped food product. These stabilized gel pieces include any one of a variety of flavoring components. The invention is especially well-suited for relatively high moisture flavoring components, for example sauces, flavor extracts, syrups, condiments, beverages, and the like.
In the past, emulsion-type products having flavor components therewithin have been proposed and commercially available. These include shaped food products which combine two different foods. For example, sausage and cheese products have been provided wherein a ribbon of cheese is within a wiener or hot dog. Such products can be prepared by coextrusion of the sausage emulsion and a relatively flowable cheese composition.
Multiple cheese portions can be incorporated. By other approaches, a flavor composition is spread into a longitudinal, radial or spiral slit formed along the outer surface or skin of a formed sausage.
Another previously proposed and/or practiced approach for flavoring sausage products or other protein-containing batter-originating or emulsion-originating CA 022~4698 1998-11-2 products is to add flavor components directly into the batter or emulsion. This approach is practiced, for example, in adding liquid smoke or similar flowable flavorings into the batter before it is shaped into a sausage, meat patty, vegetable protein patty, and the like.
In accordance with a somewhat different, but related approach, the flavoring is incorporated into the shaped food products after they are initially formed.
Exemplary in this regard are the traditional approaches by which sausages and the like are stored within a smoke room for a time long enough to have a flavoring atmosphere permeate the food product. Less-traditional approaches may inject flavorings into finished food products, typically as a liquid component.
For products prepared by these latter types of approaches, wherein the flavoring is incorporated in liquid, gaseous or fluid form into the batter, emulsion or initially shaped food product, the result is simply a flavored food product. The taste experience for the consumer is that of a blended flavor. It may be difficult to discern separate flavor notes, and the consumer does not have the experience of, for example, a separate sausage flavor and a separate cheese flavor, which is characteristic of the coextrusion approach and the like first discussed above. While this approach is viable for very viscous or solid-like food products such as cheeses, same typically is not viable for a highly liquid or relatively low viscosity flavoring component. Often, components of this latter type are added separately by the consumer or food preparer, such as after or during cooking or heating. For some flavor components, this necessitates separately heating the protein-containing food product and the flowable flavoring component.
At times, convenience is a very important consideration with respect to these types of food products. Important considerations in this regard can CA 022~4698 1998-11-2~
.
include ease of purchase and storage so that the consumer needs to acquire, store, handle, prepare and typically cook or heat only a single component for each entre. With prior approaches, for example, the consumer separately purchases, stores, handles and prepares a sausage and a high-moisture food enhancement such a sauce. These then are combined shortly prior to consumption.
Another consideration in this regard is that high moisture flavoring components such as sauces are not particularly susceptible to single-serving packaging, storage, delivery and use. Typically, these products are marketed, stored and used in multiple-serving containers such as jars, squeeze bottles, cans, and the like. One approach which generally provides a single-serving sauce source is Kratochvil U.S. Patent No. 5,009,867, incorporated hereinto by reference. This relates to snack kits which include a slice of a thermoreversable carrageenan-gelatin sauce composite product. This sauce composite product is said to be readily melted when heated, such as with other pizza components prepackaged within the snack kit. While the kit is self-contained, this approach still requires the handling of separate components, and the carrageenan-gelatin sauce composite product slice must still be separately handled and assembled with the other components, such as cheese topping and a baked pizza crust.
Accordingly, the present invention recognizes the need for an approach which allows for a unitary food product which combines a protein-containing emulsion or batter-originating food with a relatively high-moisture, low-viscosity flavored food component. These protein food and flavor components, in order to achieve the objectives of the present invention, must be combined into a single product which is sold, stored and prepared as a single, complete entre. Also recognized by the present invention as an advantageous possibility is the incorporation of CA 022~4698 1998-11-2~
less traditional flavoring components with protein-containing foods.
Summary of the Invention In accordance with the present invention, a flavoring component and a source of gelatin are combined into a flavored mixture which is then formed, typically by heating, dispersing and cooling, into stabilized gel pieces. In the preferred embodiment, the pieces are formed from a stabilized gel block which is broken up into a plurality of pieces after the block has set or stabilized. These flavored stabilized gel pieces are mixed with a protein-containing emulsion in order to form a protein-containing emulsion having discrete flavor lS domains composed of the flavored stabilized gel pieces.
This mixture is suitable for then shaping into finished food products, such as sausages, patties, and the like, typically by proceeding with conventional extrusion or forming techniques and procedures.
It is accordingly a general object of the present invention to provide a new and improved food product which combines a protein-containing food and discrete flavored pieces contained within the protein product.
Another object of this invention is to provide improved processes and products which embody flavored stabilized gel pieces dispersed within a protein-containing, emulsion-originating product such that the protein-containing product and the flavored pieces are contained within the same product during distribution, storage, and preparation for consumption.
Another object of the present invention is to provide an improved protein-containing emulsion having discrete, relatively high moisture flavored domains dispersed therewithout, wherein the respective flavor notes of the protein-containing product and the flavor CA 022~4698 1998-11-2~
pieces remain in separately identifiable locations within the food product.
Another object of the present invention is to provide an improved protein-containing emulsion product and process for producing same which incorporates gelatin-based matrix pieces.
Another object of the present invention is to provide improved sausage products, whether coarse ground or finely comminuted, which incorporate therewithin discrete flavor pockets of otherwise uncontainable flavor components such as sauces, flavor extracts, syrups, condiments, flavored drinks, and the like.
Another object of this invention is to provide a means for stabilizing a highly liquid flavor product so same provides a flowable but discrete flavor domain within a batter-formed product, while also protecting that batter product from deleterious properties of the flavor product, such as low pH.
Another object of the present invention is to provide improved sausage products which are of a low-fat or no-fat variety and which are made especially highly palatable.
Another object of this invention is to provide improvements in low-fat and no-fat sausage making by providing palatable and effective diluents useful in reducing overall fat content of the sausage products.
These and other objects, features and advantages of the present invention will be apparent from and clearly understood through a consideration of the following detailed description.
Description of the Preferred Embodiments The present invention is particularly suitable for making and providing food products which disperse 3S discrete flavor-laden pieces within a food emulsion or food batter. This emulsion or batter containing the flavor pieces is shaped into products traditionally made CA 022~4698 1998-11-2~
by such emulsions or batters which do not contain the flavor pieces. Typically, the emulsion or batter will be of the protein-containing variety. Included in this regard are sausage emulsions and batters, patty batters, vegetable protein emulsions and batters, seafood protein batters and emulsions, low-fat protein emulsions and batters and no-fat emulsions and batters.
Batters in this regard are formulated in accordance with generally known procedures and with generally accepted ingredients. Exemplary ingredients include ground meat, ground byproducts, water, salts, sweeteners, food-grade acids, preservatives, flavorings, vegetable protein sources, isolates, and the like.
Generally speaking, traditionally prepared emulsions and batters can be utilized in the products and processes according to the invention. For example, a typical source of vegetable protein originates from soybeans. These emulsions and/or batters are prepared so as to be generally flowable so that they can be pumped, extruded, molded, stuffed, rolled or otherwise shaped and subsequently set, typically in conjunction with the application of energy, such as heating, smoking, acidification, and the like. Typical thus shaped protein-containing products take the form of sausages, patties, analogs, simulated meat cuts, novelty shapes, and the like. In perhaps their simplest form, the products are shaped as sausages having a traditional generally cylindrical shape with semi-spherical ends. Overall, the advantages of the invention are most valuable for food products which are reheated and served warm.
With reference to the discrete flavor pieces or domains which are incorporated into these types of emulsions or batters, they take the form of a plurality of non-liquid pieces, chunks, cubes, dices, coarse grinds and the like. Often, they can be characterized as flavored stabilized gel pieces composed of a flavoring component set within a three-dimensional protein matrix, typically a CA 022~4698 1998-11-2~
gel matrix or a gelatin-containing matrix. In a particularly illustrated embodiment, these discrete flavor domains are prepared by breaking up a stabilized gel block, such as by dicing, grinding, cutting and the like.
Alternatively, the pieces could be prepared directly as, in essence, smaller blocks which are already sized and shaped as desired. For example, a multiple-compartment mold could be used to prepare a plurality of these pieces directly, thereby reducing the need for breaking into pieces.
In an important aspect of the invention, the discrete flavor domains or pieces are made from a mixture incorporating gelatin. Preferably, the gelatin is of the type which is approved for food use. Suitable gelatin in this regard can be characterized as hydrolyzed gelatin.
Based on the total weight of the mixture from which the discrete flavor domains are prepared, this gelatin component comprises at least about 4 weight percent thereof. A typical gelatin content is between about 4%
and about 15% by weight, preferably between 8% and about 12% by weight. Gelatins of various Bloom levels can be incorporated, such as between 50 Bloom and 250 Bloom.
Generally speaking, the quantity of gelatin needed for the higher Bloom versions is less than that needed for the lower Bloom versions.
The mixture from which the discrete flavor domains are prepared also includes substantial quantities of the flavoring component. Flavoring components typically include relatively high quantities of water.
Adequate water must be present in the overall mixture system in order to dissolve the gelatin and permit the mixture to stabilize and/or set and/or gel into the discrete flavor pieces. A typical water content level for the total mixture is at least about 30 weight percent, typically between about 50 and about 95 weight percent.
Flavoring components having water contents of 75 weight CA 022~4698 1998-11-2~
percent and above can be accommodated by the present invention.
Examples of flavoring components which are suitable for use in accordance with the present invention are sauces, flavor extracts, syrups, condiments, beverages, and the like, and combinations thereof, whether in the same or different pieces within a particular food product.
Sauces include sauces or gravies of various flavors and contents. These can be tomato-based, meat-based, fish-based, vegetable-based, oil-based, water-based and can include particulates, grindings, choppings of vegetables, fruits, meats, fish, flavor nuggets and the like. Exemplary sauces are barbecue sauces, pizza sauces, lS marinara sauces, vinaigrette dressing, gravies, and other traditionally pourable sauces and blends.
Exemplary flavor extracts are those containing flavor particles and essences, such as clove extract and essences or extracts of any number of differing flavoring components. The syrup category includes maple syrup and other flavored table syrups and baking syrups and the like. Condiments include catsup, mustard, pickle relish, finely diced onions, pepper purees and the like.
Beverages can include soft drinks, fruit juices, vegetable juices, beer, wine, and the like.
With more particular reference to the option of incorporating water into the flavoring mixture, when the flavoring component is relatively low in moisture content or is viscous, added water quantities should be greater than for other types of flavoring components. An exemplary flavoring component in this regard is honey.
Having an adequate water level also improves handling and cleanup, and the water-reduced viscosity typically assists in transferring the mixture out of the blender and the like. In this respect, the water content functions more as a processing aid, in addition to its function in assisting in dispersing and dissolving the gelatin for CA 022~4698 1998-11-2~
_g_ purposes of forming the three-dimensional protein matrix.
An adequate amount of free moisture is needed for properly setting the mixture and stabilizing the sauce component within the matrix of the flavor domains.
It will be appreciated that several of the flavor components have a pH which is significantly acidic for food products. If an acidic sauce, such as a typical barbecue sauce, is simply added to a protein emulsion such as a hot dog batter, and in quantities which are adequate to flavor the finished product, the meat emulsion is stressed to the extent that the emulsion does not remain together as otherwise expected, resulting in a poor finished product. Acid stressing of a batter causes batter break down. The batter will not properly set up or hold together when cooked, and the product will not have the proper texture.
Thus, according to the present invention, these concerns due to acid stressing and the like are alleviated by providing the ability to stabilize sauces or other wet ingredients for inclusion into batters and finished products, even when the fluid sauces and the like themselves are detrimental to emulsion stability, such as due to their pH or other characteristics which could otherwise, for example, bring the pH to or near the isoelectric point of the batter. The invention is useful in protecting salt-soluble components during a reassociation of the salt-soluble protein upon heating of a meat batter in order to set the shape of the meat batter into a sausage during processing within the plant.
Concerning the process aspects of the invention, the liquid-containing flavor component is stirred while the hydrolyzed gelatin and, when needed, water quantities are added. This mixture is heated until the gelatin fully dissolves and all of the components are thoroughly blended together. Typically, the mixture will be heated to between about 130~ F. and about 160~ F. (about 54~ C. and about 72~ C.).
CA 022~4698 1998-11-2~
Next, the mixture of flavoring component and gelatin is cooled or allowed to cool. In some instances, freezing may be desired in order to facilitate handling.
In any event, it will be appreciated that, without the gelatin component, it is not possible to stabilize or set the flavor component so as to form the gel dices and the like, even if subjected to freezing conditions at this stage. Typically, this cooling can be to a temperature of between about -20~ F. to about 20~ F. ~between about -29~ C. and about -7~ C.) when the cooling step is to include freezing. A typical cooling step temperature in this regard is about 0~ F. (about -18~ C.) After the cooling has been accomplished as desired, the mixture is in the form of a stabilized gel block. If, for ease of handling, the gel block is of a relatively large size, it will next be broken up into pieces of an average size which will allow same to be readily combined with the protein-containing emulsion or batter. A typical operation in this regard introduces the block of material into conventional dicing, cutting or coarse grinding equipment. The pieces can be symmetrical or non-symmetrical, and they can be shaped as uniform or elongated cubes, wafers, spheres, slivers, and the like.
It is especially preferred that dicing or thick slicing action be accomplished because the pieces resulting from such actions are generally six-sided in configuration and are especially useful for good dispersion and flavor release in the mouth of the consumer upon mastication. An especially preferred embodiment has the flavored stabilized gel pieces in the shape of a cube having a side dimension of between about 3 mm and about 10 mm.
It is important to appreciate that, with the present invention, a dicing, cutting or grinding operation is successfully performed without substantial damage to the gel matrix. The resultant pieces generally remain intact to provide a plurality of reduced size gel matrices. Most particularly, the flavor component or CA 022~4698 1998-11-2~
sauce remains adequately stabilized within the flavor pieces or domains and does not leak out to any detrimental extent until consumption.
By whatever manner the pieces of gel-stabilized flavoring component are shaped and sized, a plurality of these pieces are mixed into the protein-containing batter or emulsion, such as a fully chopped meat batter. This blend is then shaped, such as by stuffing, molding and the like, into the final product shape. Often, these forming activities heat the batter. It has been found that, when subjected to such processing, the protein-containing batter sets up and forms cavities which are filled with flavoring component pieces dispersed within the shaped product. Because of this effect, the flavoring component pieces remain within the food product, even if their gel structure should liquify during product processing.
Conventional stuffing, shaping, processing, and packaging procedures and equipment can be used in order to prepare the product for distribution.
Exemplary illustrations of the disclosure herein are provided in the following examples.
ExamPle 1 A quantity of commercially sold BULLSEYE~
barbecue sauce was placed into a mixer. Thereafter, a quantity of 8% hydrolyzed gelatin and a quantity of 8%
water, both percentages being based upon the total weight of the thus-formed mixture, were added to the sauce. The sauce was heated to 160~ F. (about 71~ C.), and mixing continued until full dispersion was achieved. The mixture was then cooled to 0~ F. (minus 17.8~ C.), resulting in gel-stabilized barbecue sauce blocks having an approximate size of 2 inches (5 cm) high, 3 inches (7.6 cm) wide and 6 inches (15.2 cm) long.
The blocks were reduced in particle size to dices or cubes of about 1/4 inch (6.4 mm) on a side. The resulting gel-stabilized barbecue sauce pieces or domains CA 022~4698 1998-11-2 were blended with fully chopped hot dog meat batter. This batter was stuffed and processed through a stuffing horn and into hot dog making equipment in order to provide hot dogs having a conventional appearance but with dices of barbecue sauce domains dispersed therethroughout. Upon thermal processing, the hot dog batter was observed to set up and form generally cube-shaped pockets or cavities which surrounded and effectively encapsulated the barbecue sauce domains. Upon subsequent heating for consumption, even though some or all of the barbecue sauce domains liquified, the sauce remained within these internal pockets of the hot dog.
Example 2 The procedure of Example 1 was generally followed for use in preparing pieces of gel-stabilized pizza sauce. In this instance, the heating step was 140~
F. (60~ C.). Again, hot dogs were prepared. These products had cubes of pizza sauce dispersed throughout set-up pockets within the shaped hot dog. The gel-stabilized pizza sauce had an overall consistency and general appearance of diced cooked beets. At random locations on the surface of the hot dog, darker colorations were visible where the pizza sauce pieces were relatively close to the surface of the hot dog.
Example 3 Soy protein analog hot dogs are prepared substantially in accordance with Example 1, except the batter within which the sauce pieces are distributed incorporates soy protein rather than meat protein as a primary component of the product batter.
ExamPle 4 A very low fat wiener type product was prepared generally in accordance with Example 1. The meat batter had a fat percentage of about 0.9 weight percent, and the CA 022~4698 1998-11-2~
finished product was a "no-fat" hot dog with enhanced juiciness provided by the barbecue sauce pieces distributed therethroughout.
ExamPle 5 A meat patty product is prepared generally in accordance with Example 1. In this instance, the flavoring component is a clove extract, and the product is shaped within patty-forming equipment to provide a product having the characteristic disc shape of a patty. A
stabilized gel matrix containing the clove extract was successfully set up, and this matrix was readily diced to provide the clove extract pieces. The clove extract pieces are distributed throughout the patty during shaping.
ExamPle 6 A course-ground sausage product was prepared generally in accordance with Example 1, except the flavoring component was maple syrup. A stabilized gel block of maple syrup was successfully set up and subsequently diced in conventional dicing equipment to provide the pieces of gel-stabilized maple syrup.
Example 7 A sausage product is prepared generally in accordance with Example 1, except the flavoring component is Coca-Cola0. A stabilized gel block of this beverage was successfully set up and subsequently diced by hand to provide the pieces of gel-stabilized Coca-Cola0.
It will be understood that the embodiments of the present invention which have been described are illustrative of some of the applications of the principles of the present invention. Various modifications may be made by those skilled in the art without departing from the true spirit and scope of the invention.
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Case 20241 PROTEIN BATTER PRODUCTS HAVING DISCRETE FLAVOR DOMAINS
Description Background of the Invention The present invention generally relates to protein batters or emulsions having discrete flavor domains, shaped food products containing the discrete flavor domains, and processes for preparing the protein-containing batters and the shaped food products. Moreparticularly, the discrete flavor domains are flavored stabilized gel pieces which remain identifiable when within the protein-containing emulsion and/or within the shaped food product. These stabilized gel pieces include any one of a variety of flavoring components. The invention is especially well-suited for relatively high moisture flavoring components, for example sauces, flavor extracts, syrups, condiments, beverages, and the like.
In the past, emulsion-type products having flavor components therewithin have been proposed and commercially available. These include shaped food products which combine two different foods. For example, sausage and cheese products have been provided wherein a ribbon of cheese is within a wiener or hot dog. Such products can be prepared by coextrusion of the sausage emulsion and a relatively flowable cheese composition.
Multiple cheese portions can be incorporated. By other approaches, a flavor composition is spread into a longitudinal, radial or spiral slit formed along the outer surface or skin of a formed sausage.
Another previously proposed and/or practiced approach for flavoring sausage products or other protein-containing batter-originating or emulsion-originating CA 022~4698 1998-11-2 products is to add flavor components directly into the batter or emulsion. This approach is practiced, for example, in adding liquid smoke or similar flowable flavorings into the batter before it is shaped into a sausage, meat patty, vegetable protein patty, and the like.
In accordance with a somewhat different, but related approach, the flavoring is incorporated into the shaped food products after they are initially formed.
Exemplary in this regard are the traditional approaches by which sausages and the like are stored within a smoke room for a time long enough to have a flavoring atmosphere permeate the food product. Less-traditional approaches may inject flavorings into finished food products, typically as a liquid component.
For products prepared by these latter types of approaches, wherein the flavoring is incorporated in liquid, gaseous or fluid form into the batter, emulsion or initially shaped food product, the result is simply a flavored food product. The taste experience for the consumer is that of a blended flavor. It may be difficult to discern separate flavor notes, and the consumer does not have the experience of, for example, a separate sausage flavor and a separate cheese flavor, which is characteristic of the coextrusion approach and the like first discussed above. While this approach is viable for very viscous or solid-like food products such as cheeses, same typically is not viable for a highly liquid or relatively low viscosity flavoring component. Often, components of this latter type are added separately by the consumer or food preparer, such as after or during cooking or heating. For some flavor components, this necessitates separately heating the protein-containing food product and the flowable flavoring component.
At times, convenience is a very important consideration with respect to these types of food products. Important considerations in this regard can CA 022~4698 1998-11-2~
.
include ease of purchase and storage so that the consumer needs to acquire, store, handle, prepare and typically cook or heat only a single component for each entre. With prior approaches, for example, the consumer separately purchases, stores, handles and prepares a sausage and a high-moisture food enhancement such a sauce. These then are combined shortly prior to consumption.
Another consideration in this regard is that high moisture flavoring components such as sauces are not particularly susceptible to single-serving packaging, storage, delivery and use. Typically, these products are marketed, stored and used in multiple-serving containers such as jars, squeeze bottles, cans, and the like. One approach which generally provides a single-serving sauce source is Kratochvil U.S. Patent No. 5,009,867, incorporated hereinto by reference. This relates to snack kits which include a slice of a thermoreversable carrageenan-gelatin sauce composite product. This sauce composite product is said to be readily melted when heated, such as with other pizza components prepackaged within the snack kit. While the kit is self-contained, this approach still requires the handling of separate components, and the carrageenan-gelatin sauce composite product slice must still be separately handled and assembled with the other components, such as cheese topping and a baked pizza crust.
Accordingly, the present invention recognizes the need for an approach which allows for a unitary food product which combines a protein-containing emulsion or batter-originating food with a relatively high-moisture, low-viscosity flavored food component. These protein food and flavor components, in order to achieve the objectives of the present invention, must be combined into a single product which is sold, stored and prepared as a single, complete entre. Also recognized by the present invention as an advantageous possibility is the incorporation of CA 022~4698 1998-11-2~
less traditional flavoring components with protein-containing foods.
Summary of the Invention In accordance with the present invention, a flavoring component and a source of gelatin are combined into a flavored mixture which is then formed, typically by heating, dispersing and cooling, into stabilized gel pieces. In the preferred embodiment, the pieces are formed from a stabilized gel block which is broken up into a plurality of pieces after the block has set or stabilized. These flavored stabilized gel pieces are mixed with a protein-containing emulsion in order to form a protein-containing emulsion having discrete flavor lS domains composed of the flavored stabilized gel pieces.
This mixture is suitable for then shaping into finished food products, such as sausages, patties, and the like, typically by proceeding with conventional extrusion or forming techniques and procedures.
It is accordingly a general object of the present invention to provide a new and improved food product which combines a protein-containing food and discrete flavored pieces contained within the protein product.
Another object of this invention is to provide improved processes and products which embody flavored stabilized gel pieces dispersed within a protein-containing, emulsion-originating product such that the protein-containing product and the flavored pieces are contained within the same product during distribution, storage, and preparation for consumption.
Another object of the present invention is to provide an improved protein-containing emulsion having discrete, relatively high moisture flavored domains dispersed therewithout, wherein the respective flavor notes of the protein-containing product and the flavor CA 022~4698 1998-11-2~
pieces remain in separately identifiable locations within the food product.
Another object of the present invention is to provide an improved protein-containing emulsion product and process for producing same which incorporates gelatin-based matrix pieces.
Another object of the present invention is to provide improved sausage products, whether coarse ground or finely comminuted, which incorporate therewithin discrete flavor pockets of otherwise uncontainable flavor components such as sauces, flavor extracts, syrups, condiments, flavored drinks, and the like.
Another object of this invention is to provide a means for stabilizing a highly liquid flavor product so same provides a flowable but discrete flavor domain within a batter-formed product, while also protecting that batter product from deleterious properties of the flavor product, such as low pH.
Another object of the present invention is to provide improved sausage products which are of a low-fat or no-fat variety and which are made especially highly palatable.
Another object of this invention is to provide improvements in low-fat and no-fat sausage making by providing palatable and effective diluents useful in reducing overall fat content of the sausage products.
These and other objects, features and advantages of the present invention will be apparent from and clearly understood through a consideration of the following detailed description.
Description of the Preferred Embodiments The present invention is particularly suitable for making and providing food products which disperse 3S discrete flavor-laden pieces within a food emulsion or food batter. This emulsion or batter containing the flavor pieces is shaped into products traditionally made CA 022~4698 1998-11-2~
by such emulsions or batters which do not contain the flavor pieces. Typically, the emulsion or batter will be of the protein-containing variety. Included in this regard are sausage emulsions and batters, patty batters, vegetable protein emulsions and batters, seafood protein batters and emulsions, low-fat protein emulsions and batters and no-fat emulsions and batters.
Batters in this regard are formulated in accordance with generally known procedures and with generally accepted ingredients. Exemplary ingredients include ground meat, ground byproducts, water, salts, sweeteners, food-grade acids, preservatives, flavorings, vegetable protein sources, isolates, and the like.
Generally speaking, traditionally prepared emulsions and batters can be utilized in the products and processes according to the invention. For example, a typical source of vegetable protein originates from soybeans. These emulsions and/or batters are prepared so as to be generally flowable so that they can be pumped, extruded, molded, stuffed, rolled or otherwise shaped and subsequently set, typically in conjunction with the application of energy, such as heating, smoking, acidification, and the like. Typical thus shaped protein-containing products take the form of sausages, patties, analogs, simulated meat cuts, novelty shapes, and the like. In perhaps their simplest form, the products are shaped as sausages having a traditional generally cylindrical shape with semi-spherical ends. Overall, the advantages of the invention are most valuable for food products which are reheated and served warm.
With reference to the discrete flavor pieces or domains which are incorporated into these types of emulsions or batters, they take the form of a plurality of non-liquid pieces, chunks, cubes, dices, coarse grinds and the like. Often, they can be characterized as flavored stabilized gel pieces composed of a flavoring component set within a three-dimensional protein matrix, typically a CA 022~4698 1998-11-2~
gel matrix or a gelatin-containing matrix. In a particularly illustrated embodiment, these discrete flavor domains are prepared by breaking up a stabilized gel block, such as by dicing, grinding, cutting and the like.
Alternatively, the pieces could be prepared directly as, in essence, smaller blocks which are already sized and shaped as desired. For example, a multiple-compartment mold could be used to prepare a plurality of these pieces directly, thereby reducing the need for breaking into pieces.
In an important aspect of the invention, the discrete flavor domains or pieces are made from a mixture incorporating gelatin. Preferably, the gelatin is of the type which is approved for food use. Suitable gelatin in this regard can be characterized as hydrolyzed gelatin.
Based on the total weight of the mixture from which the discrete flavor domains are prepared, this gelatin component comprises at least about 4 weight percent thereof. A typical gelatin content is between about 4%
and about 15% by weight, preferably between 8% and about 12% by weight. Gelatins of various Bloom levels can be incorporated, such as between 50 Bloom and 250 Bloom.
Generally speaking, the quantity of gelatin needed for the higher Bloom versions is less than that needed for the lower Bloom versions.
The mixture from which the discrete flavor domains are prepared also includes substantial quantities of the flavoring component. Flavoring components typically include relatively high quantities of water.
Adequate water must be present in the overall mixture system in order to dissolve the gelatin and permit the mixture to stabilize and/or set and/or gel into the discrete flavor pieces. A typical water content level for the total mixture is at least about 30 weight percent, typically between about 50 and about 95 weight percent.
Flavoring components having water contents of 75 weight CA 022~4698 1998-11-2~
percent and above can be accommodated by the present invention.
Examples of flavoring components which are suitable for use in accordance with the present invention are sauces, flavor extracts, syrups, condiments, beverages, and the like, and combinations thereof, whether in the same or different pieces within a particular food product.
Sauces include sauces or gravies of various flavors and contents. These can be tomato-based, meat-based, fish-based, vegetable-based, oil-based, water-based and can include particulates, grindings, choppings of vegetables, fruits, meats, fish, flavor nuggets and the like. Exemplary sauces are barbecue sauces, pizza sauces, lS marinara sauces, vinaigrette dressing, gravies, and other traditionally pourable sauces and blends.
Exemplary flavor extracts are those containing flavor particles and essences, such as clove extract and essences or extracts of any number of differing flavoring components. The syrup category includes maple syrup and other flavored table syrups and baking syrups and the like. Condiments include catsup, mustard, pickle relish, finely diced onions, pepper purees and the like.
Beverages can include soft drinks, fruit juices, vegetable juices, beer, wine, and the like.
With more particular reference to the option of incorporating water into the flavoring mixture, when the flavoring component is relatively low in moisture content or is viscous, added water quantities should be greater than for other types of flavoring components. An exemplary flavoring component in this regard is honey.
Having an adequate water level also improves handling and cleanup, and the water-reduced viscosity typically assists in transferring the mixture out of the blender and the like. In this respect, the water content functions more as a processing aid, in addition to its function in assisting in dispersing and dissolving the gelatin for CA 022~4698 1998-11-2~
_g_ purposes of forming the three-dimensional protein matrix.
An adequate amount of free moisture is needed for properly setting the mixture and stabilizing the sauce component within the matrix of the flavor domains.
It will be appreciated that several of the flavor components have a pH which is significantly acidic for food products. If an acidic sauce, such as a typical barbecue sauce, is simply added to a protein emulsion such as a hot dog batter, and in quantities which are adequate to flavor the finished product, the meat emulsion is stressed to the extent that the emulsion does not remain together as otherwise expected, resulting in a poor finished product. Acid stressing of a batter causes batter break down. The batter will not properly set up or hold together when cooked, and the product will not have the proper texture.
Thus, according to the present invention, these concerns due to acid stressing and the like are alleviated by providing the ability to stabilize sauces or other wet ingredients for inclusion into batters and finished products, even when the fluid sauces and the like themselves are detrimental to emulsion stability, such as due to their pH or other characteristics which could otherwise, for example, bring the pH to or near the isoelectric point of the batter. The invention is useful in protecting salt-soluble components during a reassociation of the salt-soluble protein upon heating of a meat batter in order to set the shape of the meat batter into a sausage during processing within the plant.
Concerning the process aspects of the invention, the liquid-containing flavor component is stirred while the hydrolyzed gelatin and, when needed, water quantities are added. This mixture is heated until the gelatin fully dissolves and all of the components are thoroughly blended together. Typically, the mixture will be heated to between about 130~ F. and about 160~ F. (about 54~ C. and about 72~ C.).
CA 022~4698 1998-11-2~
Next, the mixture of flavoring component and gelatin is cooled or allowed to cool. In some instances, freezing may be desired in order to facilitate handling.
In any event, it will be appreciated that, without the gelatin component, it is not possible to stabilize or set the flavor component so as to form the gel dices and the like, even if subjected to freezing conditions at this stage. Typically, this cooling can be to a temperature of between about -20~ F. to about 20~ F. ~between about -29~ C. and about -7~ C.) when the cooling step is to include freezing. A typical cooling step temperature in this regard is about 0~ F. (about -18~ C.) After the cooling has been accomplished as desired, the mixture is in the form of a stabilized gel block. If, for ease of handling, the gel block is of a relatively large size, it will next be broken up into pieces of an average size which will allow same to be readily combined with the protein-containing emulsion or batter. A typical operation in this regard introduces the block of material into conventional dicing, cutting or coarse grinding equipment. The pieces can be symmetrical or non-symmetrical, and they can be shaped as uniform or elongated cubes, wafers, spheres, slivers, and the like.
It is especially preferred that dicing or thick slicing action be accomplished because the pieces resulting from such actions are generally six-sided in configuration and are especially useful for good dispersion and flavor release in the mouth of the consumer upon mastication. An especially preferred embodiment has the flavored stabilized gel pieces in the shape of a cube having a side dimension of between about 3 mm and about 10 mm.
It is important to appreciate that, with the present invention, a dicing, cutting or grinding operation is successfully performed without substantial damage to the gel matrix. The resultant pieces generally remain intact to provide a plurality of reduced size gel matrices. Most particularly, the flavor component or CA 022~4698 1998-11-2~
sauce remains adequately stabilized within the flavor pieces or domains and does not leak out to any detrimental extent until consumption.
By whatever manner the pieces of gel-stabilized flavoring component are shaped and sized, a plurality of these pieces are mixed into the protein-containing batter or emulsion, such as a fully chopped meat batter. This blend is then shaped, such as by stuffing, molding and the like, into the final product shape. Often, these forming activities heat the batter. It has been found that, when subjected to such processing, the protein-containing batter sets up and forms cavities which are filled with flavoring component pieces dispersed within the shaped product. Because of this effect, the flavoring component pieces remain within the food product, even if their gel structure should liquify during product processing.
Conventional stuffing, shaping, processing, and packaging procedures and equipment can be used in order to prepare the product for distribution.
Exemplary illustrations of the disclosure herein are provided in the following examples.
ExamPle 1 A quantity of commercially sold BULLSEYE~
barbecue sauce was placed into a mixer. Thereafter, a quantity of 8% hydrolyzed gelatin and a quantity of 8%
water, both percentages being based upon the total weight of the thus-formed mixture, were added to the sauce. The sauce was heated to 160~ F. (about 71~ C.), and mixing continued until full dispersion was achieved. The mixture was then cooled to 0~ F. (minus 17.8~ C.), resulting in gel-stabilized barbecue sauce blocks having an approximate size of 2 inches (5 cm) high, 3 inches (7.6 cm) wide and 6 inches (15.2 cm) long.
The blocks were reduced in particle size to dices or cubes of about 1/4 inch (6.4 mm) on a side. The resulting gel-stabilized barbecue sauce pieces or domains CA 022~4698 1998-11-2 were blended with fully chopped hot dog meat batter. This batter was stuffed and processed through a stuffing horn and into hot dog making equipment in order to provide hot dogs having a conventional appearance but with dices of barbecue sauce domains dispersed therethroughout. Upon thermal processing, the hot dog batter was observed to set up and form generally cube-shaped pockets or cavities which surrounded and effectively encapsulated the barbecue sauce domains. Upon subsequent heating for consumption, even though some or all of the barbecue sauce domains liquified, the sauce remained within these internal pockets of the hot dog.
Example 2 The procedure of Example 1 was generally followed for use in preparing pieces of gel-stabilized pizza sauce. In this instance, the heating step was 140~
F. (60~ C.). Again, hot dogs were prepared. These products had cubes of pizza sauce dispersed throughout set-up pockets within the shaped hot dog. The gel-stabilized pizza sauce had an overall consistency and general appearance of diced cooked beets. At random locations on the surface of the hot dog, darker colorations were visible where the pizza sauce pieces were relatively close to the surface of the hot dog.
Example 3 Soy protein analog hot dogs are prepared substantially in accordance with Example 1, except the batter within which the sauce pieces are distributed incorporates soy protein rather than meat protein as a primary component of the product batter.
ExamPle 4 A very low fat wiener type product was prepared generally in accordance with Example 1. The meat batter had a fat percentage of about 0.9 weight percent, and the CA 022~4698 1998-11-2~
finished product was a "no-fat" hot dog with enhanced juiciness provided by the barbecue sauce pieces distributed therethroughout.
ExamPle 5 A meat patty product is prepared generally in accordance with Example 1. In this instance, the flavoring component is a clove extract, and the product is shaped within patty-forming equipment to provide a product having the characteristic disc shape of a patty. A
stabilized gel matrix containing the clove extract was successfully set up, and this matrix was readily diced to provide the clove extract pieces. The clove extract pieces are distributed throughout the patty during shaping.
ExamPle 6 A course-ground sausage product was prepared generally in accordance with Example 1, except the flavoring component was maple syrup. A stabilized gel block of maple syrup was successfully set up and subsequently diced in conventional dicing equipment to provide the pieces of gel-stabilized maple syrup.
Example 7 A sausage product is prepared generally in accordance with Example 1, except the flavoring component is Coca-Cola0. A stabilized gel block of this beverage was successfully set up and subsequently diced by hand to provide the pieces of gel-stabilized Coca-Cola0.
It will be understood that the embodiments of the present invention which have been described are illustrative of some of the applications of the principles of the present invention. Various modifications may be made by those skilled in the art without departing from the true spirit and scope of the invention.
Claims (37)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for preparing a protein-containing batter having discrete flavor domains, comprising the steps of:
forming a flowable mixture of a flavoring component and at least about 4% by weight of gelatin, said mixture also including a quantity of water which is adequate to provide an aqueous medium for the gelatin to form the mixture into a stable gel matrix in a subsequent gelling step;
heating said flavored mixture until the gelatin is dissolved and dispersed within the flavored mixture;
subsequently permitting cooling of the thus heated flavored mixture in order to set the mixture into a stable gel matrix and forming a plurality of pieces of gel-stabilized flavoring component;
providing a supply of protein-containing batter;
and mixing together said pieces of gel-stabilized flavoring component and said protein-containing batter in order to form a protein-containing batter having discrete flavor domains of said pieces of gel-stabilized flavoring component.
forming a flowable mixture of a flavoring component and at least about 4% by weight of gelatin, said mixture also including a quantity of water which is adequate to provide an aqueous medium for the gelatin to form the mixture into a stable gel matrix in a subsequent gelling step;
heating said flavored mixture until the gelatin is dissolved and dispersed within the flavored mixture;
subsequently permitting cooling of the thus heated flavored mixture in order to set the mixture into a stable gel matrix and forming a plurality of pieces of gel-stabilized flavoring component;
providing a supply of protein-containing batter;
and mixing together said pieces of gel-stabilized flavoring component and said protein-containing batter in order to form a protein-containing batter having discrete flavor domains of said pieces of gel-stabilized flavoring component.
2. The batter preparing process in accordance with claim 1, wherein said step which results in forming pieces of gel-stabilized flavoring component includes first forming a gel-stabilized block of the flavored mixture and subsequently breaking up the stabilized block into said plurality of pieces of gel-stabilized flavoring component.
3. The batter preparing process in accordance with claim 2, wherein said breaking up step includes dicing said block of gel-stabilized flavoring component.
4. The batter preparing process in accordance with claim 1, wherein said flavoring component is selected from the group consisting of sauces, flavor extracts, syrups, condiments, beverages, and combinations thereof.
5. The batter preparing process in accordance with claim 1, wherein said protein-containing batter is selected from the group consisting of meat-based sausage batters and emulsions, low-fat meat-based sausage batters and emulsions, no-fat meat-based sausage batters and emulsions, vegetable-based meat analog batters and emulsions, meat-based patty batters, fish-based batters and emulsions, and vegetable-based meat analog patty batters.
6. The batter preparing process in accordance with claim 1, wherein said step of forming a flavored mixture includes adding water.
7. The batter preparing process in accordance with claim 6, wherein the added water is not greater than about 15% by weight of the mixture comprising the flavoring component, gelatin and water.
8. The batter preparing process in accordance with claim 1, wherein said gelatin is added at between about 4 and about 15 weight percent of the flavored mixture.
9. The batter preparing process in accordance with claim 1, wherein said gelatin is added at between 8 and about 12 weight percent of the flavored mixture.
10. The batter preparing process in accordance with claim 1, wherein said heating step raises the temperature of the flavored mixture to between about 130 and about 160° F.
11. The batter preparing process in accordance with claim 1, wherein said step of permitting cooling reduces the temperature of the flavored mixture to between about -20° F. and about 20° F.
12. A process for preparing a shaped food product, comprising the steps of:
forming a flowable mixture of a flavoring component and at least about 4% by weight of gelatin, said mixture also including a quantity of water which is adequate to provide an aqueous medium for the gelatin to form the mixture into a stable gel matrix in a subsequent gelling step;
heating said flavored mixture until the gelatin is dissolved and dispersed within the flavored mixture;
subsequently permitting cooling of the thus heated flavored mixture in order to set the mixture into a stable gel matrix and forming a plurality of pieces of gel-stabilized flavoring component;
providing a supply of protein-containing batter;
mixing together said pieces of gel-stabilized flavoring component and said protein-containing batter in order to form a protein-containing batter having discrete flavor domains of said pieces of gel-stabilized flavoring component; and forming said protein-containing batter having discrete flavor domains into a shaped food product.
forming a flowable mixture of a flavoring component and at least about 4% by weight of gelatin, said mixture also including a quantity of water which is adequate to provide an aqueous medium for the gelatin to form the mixture into a stable gel matrix in a subsequent gelling step;
heating said flavored mixture until the gelatin is dissolved and dispersed within the flavored mixture;
subsequently permitting cooling of the thus heated flavored mixture in order to set the mixture into a stable gel matrix and forming a plurality of pieces of gel-stabilized flavoring component;
providing a supply of protein-containing batter;
mixing together said pieces of gel-stabilized flavoring component and said protein-containing batter in order to form a protein-containing batter having discrete flavor domains of said pieces of gel-stabilized flavoring component; and forming said protein-containing batter having discrete flavor domains into a shaped food product.
13. The process for preparing a shaped food product in accordance with claim 12, wherein said forming step includes extruding said protein emulsion having discrete flavor domains into a sausage-shaped product.
14. The process for preparing a shaped food product in accordance with claim 12, wherein said forming step includes molding said protein emulsion having discrete flavor domains into a patty-shaped product.
15. The process for preparing a shaped food product in accordance with claim 12, wherein said step which results in forming pieces of gel-stabilized flavoring component includes first forming a gel-stabilized block of the flavored mixture and subsequently breaking up the stabilized block into said plurality of pieces of gel-stabilized flavoring component.
16. The process for preparing a shaped food product in accordance with claim 15, wherein said breaking up step includes dicing said block of gel-stabilized flavoring component.
17. The process for preparing a shaped food product in accordance with claim 12, wherein said step of forming a flavored mixture includes adding water.
18. The process for preparing a shaped food product in accordance with claim 12, wherein said gelatin is added at between about 8 and about 12 weight percent of the flavored mixture.
19. The process for preparing a shaped food product in accordance with claim 12, wherein said step of permitting cooling reduces the temperature of the flavored mixture to between about -20° F. and about 20° F
20. The process for preparing a shaped food product in accordance with claim 12, wherein said forming step includes setting up the protein-containing batter into pockets around the discrete flavor domains.
21. A protein-containing batter suitable for preparing a shaped food product, comprising:
a protein-containing batter having discrete flavored domains dispersed therewithin, and said discrete flavor domains are a plurality of pieces of gel-stabilized flavoring component composed of a flavoring component set within a gelatin-containing matrix, said pieces of gel-stabilized flavoring component having been formed from a flavored mixture including said flavoring component and at least about 4% by weight of gelatin.
a protein-containing batter having discrete flavored domains dispersed therewithin, and said discrete flavor domains are a plurality of pieces of gel-stabilized flavoring component composed of a flavoring component set within a gelatin-containing matrix, said pieces of gel-stabilized flavoring component having been formed from a flavored mixture including said flavoring component and at least about 4% by weight of gelatin.
22. The protein-containing batter in accordance with claim 21, wherein said pieces of gel-stabilized flavoring component are diced pieces which had been broken up from a block of the gel-stabilized flavoring component.
23. The protein-containing batter in accordance with claim 21, wherein said flavoring component is selected from the group consisting of sauces, flavor extracts, syrups, condiments, beverages, and combinations thereof.
24. The protein-containing batter in accordance with claim 21, wherein said protein-containing batter is selected from the group consisting of meat-based sausage batters and emulsions, low-fat meat-based sausage batters and emulsions, no-fat meat-based sausage batters and emulsions, vegetable-based meat analog batters and emulsions, fish-based batters and emulsions, meat-based patty batters, and vegetable-based meat analog patty batters.
25. The protein-containing batter in accordance with claim 24, wherein said flavoring component is selected from the group consisting of sauces, flavor extracts, syrups, condiments, beverages, and combinations thereof.
26. The protein-containing batter in accordance with claim 21, wherein the percentage of said gelatin is between about 8 and about 12 weight percent.
27. The protein-containing batter in accordance with claim 21, wherein said pieces of gel-stabilized flavoring component are frozen.
28. A shaped food product formed from a protein-containing batter, comprising:
a set-up protein-containing batter having discrete flavor domains dispersed within the set-up batter; and said discrete flavor domains are a plurality of pieces of gel-stabilized flavoring component composed of a flavoring component set within a gelatin-containing matrix, said pieces of gel-stabilized flavoring component having been formed from a flavored mixture including said flavoring component and at least about 4% by weight of gelatin.
a set-up protein-containing batter having discrete flavor domains dispersed within the set-up batter; and said discrete flavor domains are a plurality of pieces of gel-stabilized flavoring component composed of a flavoring component set within a gelatin-containing matrix, said pieces of gel-stabilized flavoring component having been formed from a flavored mixture including said flavoring component and at least about 4% by weight of gelatin.
29. The shaped food product in accordance with claim 28, wherein said set-up protein-containing batter includes a plurality of pockets within which the discrete flavor domains are located.
30. The shaped food product in accordance with claim 28, wherein said set-up protein-containing batter is selected from the group consisting of a sausage product, a meat analog product, and a meat patty product.
31. The shaped food product in accordance with claim 28, wherein the shaped food product is a hot dog having said discrete flavor domains dispersed in pockets within the hot dog.
32. The shaped food product in accordance with claim 28, wherein said pieces of gel-stabilized flavoring component are diced pieces which had been broken up from a block of the gel-stabilized flavoring component.
33. The shaped food product in accordance with claim 28, wherein said flavoring component is selected from the group consisting of sauces, flavor extracts, syrups, condiments, beverages, and combinations thereof.
34. The shaped food product in accordance with claim 28, wherein said protein-containing batter is selected from the group consisting of meat-based sausage batters and emulsions, low-fat meat-based sausage batters and emulsions, no-fat meat-based sausage batters and emulsions, vegetable-based meat analog batters and emulsions, fish-based batters and emulsions, meat-based patty batters, and vegetable-based meat analog patty batters.
35. The shaped food product in accordance with claim 34, wherein said flavoring component is selected from the group consisting of sauces, flavor extracts, syrups, condiments, beverages, and combinations thereof.
36. The shaped food product in accordance with claim 28, wherein the percentage of said gelatin is between about 8 and about 12 weight percent.
37. The shaped food product in accordance with claim 28, wherein said pieces of gel-stabilized flavoring component are frozen.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US98501897A | 1997-12-04 | 1997-12-04 | |
| US985,018 | 1997-12-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2254698A1 true CA2254698A1 (en) | 1999-06-04 |
Family
ID=29550599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002254698A Abandoned CA2254698A1 (en) | 1997-12-04 | 1998-11-25 | Protein batter products having discrete flavor domains |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2254698A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150147453A1 (en) * | 2009-09-22 | 2015-05-28 | The Hillshire Brands Company | System and Method for Forming A Food Product With A Solidified Liquid Additive |
| US20160143335A1 (en) * | 2014-11-20 | 2016-05-26 | Grupo Alimentario Argal, S.A. | Food product and method for obtaining a food product of the frankfurter sausage type |
| EP3354141A1 (en) | 2017-01-25 | 2018-08-01 | Maurice de Jaeger | Method for producing croquettes |
-
1998
- 1998-11-25 CA CA002254698A patent/CA2254698A1/en not_active Abandoned
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150147453A1 (en) * | 2009-09-22 | 2015-05-28 | The Hillshire Brands Company | System and Method for Forming A Food Product With A Solidified Liquid Additive |
| US20160143335A1 (en) * | 2014-11-20 | 2016-05-26 | Grupo Alimentario Argal, S.A. | Food product and method for obtaining a food product of the frankfurter sausage type |
| GB2533693A (en) * | 2014-11-20 | 2016-06-29 | Grupo Alimentario Argal S A (100 0%) | Food product |
| EP3354141A1 (en) | 2017-01-25 | 2018-08-01 | Maurice de Jaeger | Method for producing croquettes |
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| EEER | Examination request | ||
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Effective date: 20081125 |