EP0674483A1 - Snack product and process for making same - Google Patents
Snack product and process for making sameInfo
- Publication number
- EP0674483A1 EP0674483A1 EP94900260A EP94900260A EP0674483A1 EP 0674483 A1 EP0674483 A1 EP 0674483A1 EP 94900260 A EP94900260 A EP 94900260A EP 94900260 A EP94900260 A EP 94900260A EP 0674483 A1 EP0674483 A1 EP 0674483A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- flakes
- snack product
- food
- product according
- thickness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
Classifications
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
Definitions
- the invention relates to a snack product and to a process for making a snack product.
- snack products consist primarily of crisps, nuts, potato granules and maize—based snacks.
- snack products which are savoury based include flavoured (chicken, beef, cheese and onion etc.) crisps and other flavoured, extruded and fried snacks.
- one aspect of the invention provides a snack product comprising dried pieces of food in the form of chips or flakes.
- the flakes are preferably bite-sized so that they are convenient to eat at any time.
- the flakes may consist of meat, fish, vegetable or fowl and contain little or no fat.
- the flakes are of good quality meat, fish, vegetable or fowl and contain a low fat content.
- the finished flakes are very thin, having a maximum thickness of preferably 0.8mm.
- the finished flakes are preferably at least 0.125mm thick and have a preferred thickness range of from 0.25 to 0.375mm.
- the flakes are preferably curled at least in part. In this way the flakes add further volume to the amount in a bag enabling a full bag of flakes of a reasonable size relative to the price of the product to be provided.
- the flakes are spiced and flavoured and in certain circumstances have vitamins added.
- the flakes are preferably seasoned with natural spices and marinated before being dried to cure the beef.
- Turkey flakes are preferably seasoned with garlic and spices, or provided as tandoori turkey or turkey tikka.
- Fish flakes eg of smoked salmon, are suitably marinated with lemon and black pepper.
- soya protein can be used as an alternative to meat. This may be seasoned with spices and hydrolysed vegetable protein flavourings. Because the meat, fish, vegetable and fowl flakes contain little or no moisture they may be stored in moisture tight packaging for several months without deterioration.
- Another aspect of this invention provides a process for the production of a snack product which in a broad sense comprises providing slices of food in the form of flakes and drying the flakes.
- the slices are of a thickness such that the flakes curl at least in part during the drying process, particularly at their edges.
- the food Prior to the slicing step the food is chilled to between -10 * C and 0 * C depending on the quality and type of food being used.
- the food Prior to the chilling step the food is pressed into preformed containers so that once chilled it is in a form suitable for dicing and slicing to produce the flakes.
- the moisture content of the finished flakes may be up to 5% by weight, preferably up to 3% by weight, and more preferably from 1.5 to 3.0% by weight depending on product and style.
- 90-100% visual lean beef is passed through a foreign body detector and pressure injected with a marinade mix of liquid spices which, in some cases, will include added vitamins.
- the beef is then placed in a vacuum tumbler to disperse the injected marinade and bring out the protein in the meat.
- the meat is then placed into a pressure mould which is approximately 6" x 6" x 18" and placed in a chiller to bring the meat down to a temperature of -5°C
- the meat is removed from the container and placed into a dicing machine which cuts the chilled blocks of meat into columns approximately 2" x 2" x 18".
- the trolley is wheeled out of the unit and the trays are placed on a conveyor or the dried contents deposited on a vibrating conveyor which passes through an infra—red or ultra violet zone and then into the packaging machine hopper which conveys the beef flakes to a weighing head where the product is weighed and portioned before dropping into the bagging section of the packaging machine.
- the product drops from the weigher head it passes through a detector that checks for foreign bodies.
- the bag is sealed it is flushed with nitrogen to evacuate most of the residual oxygen in the bag.
- the bags are conveyed to a packaging area where they are mounted on cards or packed in display boxes which are then placed in shipping boxes and sealed for delivery.
- the finished flakes have an average thickness of 0.5mm.
- the process described can be run on a continuous basis or in batches.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Formation And Processing Of Food Products (AREA)
- Confectionery (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB929224792A GB9224792D0 (en) | 1992-11-26 | 1992-11-26 | Snack product and process for making same |
GB9224792 | 1992-11-26 | ||
PCT/GB1993/002431 WO1994012060A1 (en) | 1992-11-26 | 1993-11-25 | Snack product and process for making same |
Publications (1)
Publication Number | Publication Date |
---|---|
EP0674483A1 true EP0674483A1 (en) | 1995-10-04 |
Family
ID=10725721
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP94900260A Ceased EP0674483A1 (en) | 1992-11-26 | 1993-11-25 | Snack product and process for making same |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP0674483A1 (no) |
JP (1) | JPH08503849A (no) |
AU (1) | AU5532794A (no) |
GB (2) | GB9224792D0 (no) |
NO (1) | NO952070L (no) |
WO (1) | WO1994012060A1 (no) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6956160B2 (en) | 2001-06-15 | 2005-10-18 | Yamaha Corporation | Tone generator apparatus sharing parameters among channels |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITVR20090119A1 (it) * | 2009-08-04 | 2011-02-05 | Negroni S P A | Prodotto alimentare e procedimento per la realizzazione dello stesso |
JP6411021B2 (ja) * | 2013-11-13 | 2018-10-24 | 株式会社なとり | 乾燥食肉の製造方法及びその製品 |
JP5978488B1 (ja) * | 2015-04-02 | 2016-08-24 | 株式会社フィールドクロップ | 鳥を原料とした出汁用食材の製造方法及び製造された食材 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1320078A (fr) * | 1962-01-22 | 1963-03-08 | Viande crue déshydratée et son procédé d'obtention | |
GB1350547A (en) * | 1972-07-25 | 1974-04-18 | Nestle Sa | Snack-type food products |
CA953971A (en) * | 1973-12-17 | 1974-09-03 | Allan Ong | Manufacturing and processing of shrimp or prawn chips |
US3976792A (en) * | 1976-01-29 | 1976-08-24 | Le Minh Triet | Process for making shrimp chips and resultant product |
DE2814295C3 (de) * | 1978-04-03 | 1981-03-12 | Rudolf 8491 Weiding Kott | Kohlenhydratfreier Knabberartikel in Form von Chips o.dgl. |
JPS606181A (ja) * | 1983-06-23 | 1985-01-12 | Hamaya:Kk | 海藻加工食品の製造方法 |
JPS60207562A (ja) * | 1984-04-02 | 1985-10-19 | Ninben:Kk | 肉類の切削食品及びその製造方法 |
JPS61141868A (ja) * | 1984-12-13 | 1986-06-28 | Tomoharu Hagino | けずり蛸の製造方法 |
JPS63291530A (ja) * | 1987-05-25 | 1988-11-29 | Hiroyuki Hamano | 肉の削り節及びその製造方法 |
JPS63294755A (ja) * | 1987-05-26 | 1988-12-01 | Bunichi Nomura | ニンニクスナックの製造法 |
JPS63317065A (ja) * | 1987-06-18 | 1988-12-26 | Kiminobu Shirato | 昆布食品の製造方法 |
EP0354262B1 (en) * | 1988-08-11 | 1992-10-28 | Frisco-Findus Ag | Marinating or pickling of meat |
-
1992
- 1992-11-26 GB GB929224792A patent/GB9224792D0/en active Pending
-
1993
- 1993-11-25 JP JP6512918A patent/JPH08503849A/ja active Pending
- 1993-11-25 WO PCT/GB1993/002431 patent/WO1994012060A1/en not_active Application Discontinuation
- 1993-11-25 AU AU55327/94A patent/AU5532794A/en not_active Abandoned
- 1993-11-25 GB GB9324226A patent/GB2273033B/en not_active Expired - Fee Related
- 1993-11-25 EP EP94900260A patent/EP0674483A1/en not_active Ceased
-
1995
- 1995-05-24 NO NO952070A patent/NO952070L/no unknown
Non-Patent Citations (1)
Title |
---|
See references of WO9412060A1 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6956160B2 (en) | 2001-06-15 | 2005-10-18 | Yamaha Corporation | Tone generator apparatus sharing parameters among channels |
Also Published As
Publication number | Publication date |
---|---|
WO1994012060A1 (en) | 1994-06-09 |
NO952070L (no) | 1995-07-21 |
JPH08503849A (ja) | 1996-04-30 |
AU5532794A (en) | 1994-06-22 |
GB9224792D0 (en) | 1993-01-13 |
GB2273033A (en) | 1994-06-08 |
NO952070D0 (no) | 1995-05-24 |
GB2273033B (en) | 1996-04-03 |
GB9324226D0 (en) | 1994-01-12 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
17P | Request for examination filed |
Effective date: 19950703 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LI LU MC NL PT SE |
|
GRAG | Despatch of communication of intention to grant |
Free format text: ORIGINAL CODE: EPIDOS AGRA |
|
17Q | First examination report despatched |
Effective date: 19960731 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION HAS BEEN REFUSED |
|
18R | Application refused |
Effective date: 19970127 |