EP0696173A1 - Matrice de liaison alimentaire pour denrees alimentaires formees - Google Patents

Matrice de liaison alimentaire pour denrees alimentaires formees

Info

Publication number
EP0696173A1
EP0696173A1 EP94914137A EP94914137A EP0696173A1 EP 0696173 A1 EP0696173 A1 EP 0696173A1 EP 94914137 A EP94914137 A EP 94914137A EP 94914137 A EP94914137 A EP 94914137A EP 0696173 A1 EP0696173 A1 EP 0696173A1
Authority
EP
European Patent Office
Prior art keywords
food
binder matrix
weight
chosen
group
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.)
Withdrawn
Application number
EP94914137A
Other languages
German (de)
English (en)
Other versions
EP0696173A4 (fr
Inventor
Joachim N.C. Baur
Matthew Lin
Jill Pinnock
Kenneth S. Darley
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.)
Griffith Laboratories Worldwide Inc
Original Assignee
Griffith Laboratories Worldwide Inc
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
Application filed by Griffith Laboratories Worldwide Inc filed Critical Griffith Laboratories Worldwide Inc
Publication of EP0696173A1 publication Critical patent/EP0696173A1/fr
Publication of EP0696173A4 publication Critical patent/EP0696173A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • 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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen

Definitions

  • This invention relates to food binder matrices which are useful in providing formed food products of any desired shape.
  • the formed food products, on cooking, have a very pleasing appearance, texture and taste.
  • a variety of food binder matrices have been used to bind various food sources into desired shapes, particularly in the field of convenience foods, fast foods, snack foods and the like. It is well understood that various forms of unprocessed red meat and poultry, when ground in the presence of salt, can be formed into various shapes for cooking purposes.
  • the salt draws proteins from within the ground meat particles to the surfaces of the particles to form a protein matrix. When cooked, this matrix becomes firm and remains intact.
  • Edible formed food products are becoming very popular because of public demand for healthy alternatives to the more common forms of high fat, high carbohydrate, high cholesterol food products.
  • fruits, vegetables, cereals, fish, shellfish, dairy products and various forms of processed meats may be formed into food product shapes, such as burgers, nuggets, cylinders, bars, and the like, and then coated or left uncoated, to provide a variety of convenience foods which may be home cooked by oven or microwave, deep fried with or without coatings, served up at fast food outlets or sold as packaged snack products.
  • the food binder system of this invention has the ability to bind a variety of foods while providing excellent texture and taste. Further, a clear binder can be formulated so that the individual substrate pieces are readily apparent to the consumer.
  • the food binder matrix of the present invention overcomes the problems with existing food binder matrices and, in turn, gives a food product which, when cooked, has excellent appearance, taste and texture.
  • the present invention is directed to formed food products and more particularly to unique new food binder matrices for making formed food products which, when cooked, have a pleasing appearance, texture and taste.
  • the food binder matrices of the present invention comprise a combination of a functional protein, a cereal, and a hydrocolloid.
  • the functional protein is present at a level of about 5 to 50% by weight and preferably about 10 to 30% by weight.
  • the cereal is present at a level of about 50 to 90% by weight and preferably about 60 to 85% by weight.
  • the hydrocolloids are present at a level of about 0 to 25% by weight and preferably about 2 to 20% by weight.
  • Typical useful functional proteins include one or more of the following as well as combinations thereof: vital wheat gluten, soya protein, egg albumen, milk powder, whey protein, and caseinate.
  • cereals useful in the practice of the present invention include one or more of the following as well as combinations thereof: potato starch, modified corn starch, and wheat flour.
  • typical hydrocolloids which may be used in the binder matrix include one or more of the following as well as combinations thereof: methyl cellulose, xanthan gum, hydroxypropylmethyl cellulose, and carrageenan. Methyl cellulose is particularly preferred.
  • the food binder matrix makes up approximately 2 to 10% by weight of the formed product. In a preferred embodiment, the food binder matrix makes up approximately 3 to 9% by weight of the formed product.
  • the food binder matrix is mixed with a small amount of water, seasonings, and oil (preferably vegetable oil) , and then combined in a non-shear type of mixer with the food product and then the mixture is compressed or formed into the desired food product shape.
  • oil preferably vegetable oil
  • the food source may include vegetables, cereals, nuts, seeds, fish, shellfish, cooked/denatured meats, dairy products and the like, as well as combinations thereof.
  • the food source includes vegetables, fish or shellfish or combinations thereof.
  • One combination product which has been prepared in accordance with the present invention used a combination of cheese, ham and sauerkraut.
  • the various food sources which may be formed into food products include a variety of vegetables, such as carrots, cauliflower, broccoli, peas, peppers, corn, water chestnuts, ethnic blends of vegetables and the like. Cereals may also be used which include various forms of grains with or without nuts and seeds. Fish meat is particularly important as are various types of shellfish.
  • a very acceptable product is provided.
  • Various forms of dairy products, including cheeses and the like, may be bound by use of the binder of this invention with vegetables, cereals, fish, ham and other types of processed meats.
  • Various fresh or dried fruits may also be bound by use of this binder.
  • organ meats such as liver, kidney, heart and the like. More exotic specialty combinations could include a high fiber, liver and onion burger or burgers of barley, carrots and cooked beef.
  • Meatless food products such as burgers and nuggets can also be made by use of this food binder matrix where the substrate normally comprises vegetables and/or cereal.
  • the formed food products of this invention are usually stored in the refrigerated or frozen state and are cooked normally with either the use of a microwave oven, conventional oven, grill, or deep frying to prepare the food products for consumption.
  • Various types of coating systems may be used in combination with the formed food products of this invention to enhance their presentation, particularly when they are to be deep fried.
  • Wheat flour when used, preferably will be precooked so that it is pregelatinized. It is normally used in greater amounts in the meat matrix, particularly with fish and shellfish, to absorb water that is released from the meat during processing. This ensures that the food product will form properly and gives in its final cooked form, the proper texture and taste. It is appreciated that, in the use of the higher amounts of flour, the binder takes on a cloudy appearance. This is acceptable with meat products because the clarity is not as important as with vegetables. Furthermore, with darker meats or fish substrates, it can have a whitening effect, making the food product more appealing. With a vegetable form of food product, it is desirable to use little if any flour because this composition provides a binder matrix which is clear so that the individual pieces in the formed food product are clearly evident to the consumer.
  • particularly good gel strength is provided by the combined use of potato starch, modified corn starches or other quick gelling starches.
  • the potato starch has the property of forming a firm gel and gelling quickly, although it is understood that other forms of starches which set up quickly and which would function in a manner equivalent to the potato starches may be employed.
  • the modified cornstarch gives body to the gel, particularly when used in conjunction with the native potato starch.
  • One preferred commercially available waxy modified cornstarch is sold under the trademark FIRMTEX by National Starch. FIRMTEX starch has been found to provide good water binding capacity, low gelatinization temperature and swelling power making it ideal for the present food matrix application. This modified waxy cornstarch has also been found to impart a smooth texture to the food products and to protect the product from the syneresis (weeping) effect after cooking.
  • the gums particularly in the preferred form of methyl-cellulose, in conjunction with the other components of this food binder matrix, provide a binder which, when cooked, yields a food product for consumption which retains its shape, has good presentation and is of the right texture when eaten.
  • the superior texture is achieved by the firm short gel aspect of the composition which is readily sheared during the eating process.
  • the use of the food binder matrix of the present invention provides the necessary viscosity and binding capacity for the substrate (e.g., vegetables, fish, shellfish, etc.) so that the formed food product, when dropped from the forming mechanism, can be conveyed intact to go through further processing, such as coating, parfrying, etc.
  • the desired shape is retained in the food product during the cooling, freezing cycle.
  • a shellfish food binder matrix was prepared as follows (components in percent by weight) as follows:
  • Wheat flour (heat processed) 38 34 As noted with the meat types of matrices, a higher wheat flour content was used. With the higher wheat flour content, the amount of modified cornstarch was reduced, yet a very desirable bound meat matrix
  • J 5 particularly with fish or shellfish was obtained. Again, the formed food product was cooked either with or without a coating to provide a very pleasing, consumable product.
  • the mixed vegetables were small chopped pieces of carrots, cauliflower, broccoli, peas, peppers, corn, water chestnuts and the like. First, the product was
  • the mixture was then transferred to a forming device to form the material into the desired food shapes, in this case a patty.
  • a forming device to form the material into the desired food shapes, in this case a patty.
  • the product may then be coated with a traditional adhesion or cohesion batter and breading and/or precooked, chilled/frozen or cooked and served.
  • the frozen vegetables were previously blanched in the normal way and frozen for later use.
  • the frozen vegetables were mixed with the binder at a temperature in the range of 0° to 5°C.
  • a short mixing time in the range of 3 to 5 minutes took place in a mixer having a controlled temperature achieved in a jacketed mixer or by dry ice or the like which was injected during the mixing process.
  • the molding temperature was normally around 0°C to 5°C.
  • the shellfish binder matrix was mixed with the vegetable oil, water, shellfish seasoning and minced or chopped shellfish to form a slurry which was then mixed with the cooked shellfish.
  • the cooked shellfish was at temperatures in the range of -2°C to 0°C. However, as needed, the temperature could rise to 5°C.
  • the product was then formed into the desired shape by compression molding, carried out at a lower temperature in the range of -2°C to 0°C. £ G H I J
  • Fish binder matrix 7 5 Fish binder matrix 8 3 3 3 Fish seasoning 0.5 0.5 0.5 1 0.5 Fish (raw minced) 37.5 87 17.5 Fish (raw whole pieces) 84 84 50 70
  • the fish flesh was bound together with the binder matrix, seasoning and water by blending the dry ingredients with the water and tumbling this slurry together with the fish flesh for approximately 90 seconds, then compression forming into blocks, freezing and then cutting into the desired shapes from the frozen state.
  • the fish binder matrix, seasoning, water, oil and a portion of the fish flesh was chopped or minced to form a finer homogeneous mass. This mixture was then blended with the remainder of the fish pieces at a temperature of 0 to 5°C, preferably 0 to 2°C. After mixing, the product was then formed into the desired shape, preferably by compression molding, at a temperature from -2 to 0°C, and then frozen.
  • the binder matrix, seasoning, oil, water and all of the fish flesh were chopped or minced and subsequently formed and frozen under similar temperatures. All of these products can then be coated with a traditional adhesion or cohesion batter and breading if so desired.
  • the food binder matrix has therefore a variety of uses in forming varous types of formed food products.
  • the binder has the capability of presenting vegetable pieces in clear, readily identifiable form and also be adaptable for use in binding meat products.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Fish Paste Products (AREA)

Abstract

Une matrice de liaison alimentaire utilisée pour la préparation de denrées alimentaires formées améliorées se compose d'une protéine fonctionnelle, d'une céréale et, éventuellement, d'un hydrocolloïde.
EP94914137A 1993-04-14 1994-04-12 Matrice de liaison alimentaire pour denrees alimentaires formees Withdrawn EP0696173A4 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB9307717 1993-04-14
GB939307717A GB9307717D0 (en) 1993-04-14 1993-04-14 Food binder matrix for formed food products
PCT/US1994/004022 WO1994023588A1 (fr) 1993-04-14 1994-04-12 Matrice de liaison alimentaire pour denrees alimentaires formees

Publications (2)

Publication Number Publication Date
EP0696173A1 true EP0696173A1 (fr) 1996-02-14
EP0696173A4 EP0696173A4 (fr) 1997-05-02

Family

ID=10733822

Family Applications (1)

Application Number Title Priority Date Filing Date
EP94914137A Withdrawn EP0696173A4 (fr) 1993-04-14 1994-04-12 Matrice de liaison alimentaire pour denrees alimentaires formees

Country Status (6)

Country Link
EP (1) EP0696173A4 (fr)
JP (1) JPH08510378A (fr)
AU (1) AU6632494A (fr)
CA (1) CA2160369A1 (fr)
GB (1) GB9307717D0 (fr)
WO (1) WO1994023588A1 (fr)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0826314A1 (fr) * 1996-08-28 1998-03-04 Societe Des Produits Nestle S.A. Bloc de poisson cru congelé
BR9714525A (pt) * 1997-01-14 2000-05-02 Nestle Sa Agente de texturização
JP3706945B2 (ja) * 1997-04-28 2005-10-19 カネボウ株式会社 成形食品
FR2847427B1 (fr) * 2002-11-22 2006-03-17 Bonduelle Sa Ets Procede de preparation d'un produit alimentaire tel qu'un beignet de legumes et produit obtenu
FR2898245B1 (fr) * 2006-03-07 2008-05-09 Bonduelle Sa Ets Procede d'elaboration et de conservation d'un produit alimentaire a base de legume(s), tel un beignet, et produit obtenu.
ES2319040B1 (es) * 2007-05-08 2010-02-10 Jealsa Rianxeira, S.A. Procedimiento de fabricacion de un transformado de pescado y transformado de pescado.
JP5258837B2 (ja) * 2009-05-19 2013-08-07 信越化学工業株式会社 包餡食品用中種の製造方法とそれを含む食品
JP2011087490A (ja) * 2009-10-21 2011-05-06 Shin-Etsu Chemical Co Ltd 食肉添加剤、ピックル液及び食肉加工品
US11849741B2 (en) 2015-10-20 2023-12-26 Savage River, Inc. Meat-like food products
AU2017223839A1 (en) * 2016-02-25 2018-08-16 Kellogg Company Food product with reduced sugar grain binder composition
JP6718278B2 (ja) * 2016-03-31 2020-07-08 オリエンタル酵母工業株式会社 麺類用品質改良剤、麺類の品質改良方法、及び麺類の製造方法
US11102998B1 (en) 2017-08-25 2021-08-31 The Hershey Company Binders and methods of making and using the same
GB2570933A (en) * 2018-02-12 2019-08-14 Freddy Hirsch Group Ag Filling composition for coated food products
CN115868621A (zh) * 2021-09-26 2023-03-31 安琪酵母股份有限公司 一种食品粘合剂及其应用

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2191509A (en) * 1937-11-05 1940-02-27 American Maize Prod Co Canned food composition
US2682466A (en) * 1952-05-06 1954-06-29 Robert A Boyer High protein food product and process for its preparation
US3100710A (en) * 1958-09-08 1963-08-13 Swift & Co Meat product and method for producing said product
US4371560A (en) * 1980-04-07 1983-02-01 Dca Food Industries Seafood product and method of producing same
US4563362A (en) * 1984-03-26 1986-01-07 General Foods Corporation Meat analog having a protein-gum-starch matrix
US4579741A (en) * 1984-07-23 1986-04-01 General Mills, Inc. Fabricated seafood
WO1994021143A1 (fr) * 1993-03-17 1994-09-29 Griffith Laboratories Worldwide, Inc. Glaçure pour produits alimentaires

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Publication number Priority date Publication date Assignee Title
JPS5518509B2 (fr) * 1974-03-11 1980-05-19
US4332832A (en) * 1978-12-13 1982-06-01 Mars Limited Animal food and method
US5063073A (en) * 1984-10-09 1991-11-05 Kraft General Foods, Inc. C-Gel composite food products

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2191509A (en) * 1937-11-05 1940-02-27 American Maize Prod Co Canned food composition
US2682466A (en) * 1952-05-06 1954-06-29 Robert A Boyer High protein food product and process for its preparation
US3100710A (en) * 1958-09-08 1963-08-13 Swift & Co Meat product and method for producing said product
US4371560A (en) * 1980-04-07 1983-02-01 Dca Food Industries Seafood product and method of producing same
US4563362A (en) * 1984-03-26 1986-01-07 General Foods Corporation Meat analog having a protein-gum-starch matrix
US4579741A (en) * 1984-07-23 1986-04-01 General Mills, Inc. Fabricated seafood
WO1994021143A1 (fr) * 1993-03-17 1994-09-29 Griffith Laboratories Worldwide, Inc. Glaçure pour produits alimentaires

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO9423588A1 *

Also Published As

Publication number Publication date
AU6632494A (en) 1994-11-08
WO1994023588A1 (fr) 1994-10-27
EP0696173A4 (fr) 1997-05-02
CA2160369A1 (fr) 1994-10-27
GB9307717D0 (en) 1993-06-02
JPH08510378A (ja) 1996-11-05

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