NO139662B - PROCEDURES FOR AA PREVENT GELATION IN HERMETIZED PROTEIN-FOOD FOODS DURING STORAGE - Google Patents
PROCEDURES FOR AA PREVENT GELATION IN HERMETIZED PROTEIN-FOOD FOODS DURING STORAGE Download PDFInfo
- Publication number
- NO139662B NO139662B NO741956A NO741956A NO139662B NO 139662 B NO139662 B NO 139662B NO 741956 A NO741956 A NO 741956A NO 741956 A NO741956 A NO 741956A NO 139662 B NO139662 B NO 139662B
- Authority
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- Prior art keywords
- protein
- sauce
- during storage
- meat
- hermetized
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 15
- 235000013305 food Nutrition 0.000 title claims description 14
- 238000001879 gelation Methods 0.000 title claims description 10
- 238000003860 storage Methods 0.000 title claims description 4
- 244000215068 Acacia senegal Species 0.000 claims description 10
- 229920000084 Gum arabic Polymers 0.000 claims description 10
- 235000010489 acacia gum Nutrition 0.000 claims description 10
- 239000000205 acacia gum Substances 0.000 claims description 10
- 239000007791 liquid phase Substances 0.000 claims description 8
- 229920006318 anionic polymer Polymers 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 5
- 244000106483 Anogeissus latifolia Species 0.000 claims description 4
- 235000011514 Anogeissus latifolia Nutrition 0.000 claims description 4
- 239000001922 Gum ghatti Substances 0.000 claims description 4
- 235000019314 gum ghatti Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000012071 phase Substances 0.000 claims description 3
- 239000007790 solid phase Substances 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 description 23
- 235000013372 meat Nutrition 0.000 description 13
- 108090000623 proteins and genes Proteins 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 239000000203 mixture Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 108010010803 Gelatin Proteins 0.000 description 3
- 235000020992 canned meat Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 125000000129 anionic group Chemical group 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000020166 milkshake Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/48—Moist feed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Birds (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
Description
Foreliggende oppfinnelse angår en fremgangsmåte for The present invention relates to a method for
å forhindre gelering under lagring i hermetiserte proteinholdige matvarer som har en flytende fase og en fast, proteinholdig fase. to prevent gelation during storage in canned proteinaceous foods having a liquid phase and a solid proteinaceous phase.
Uteksperimentering av hermetiserte, kjøttholdige matvarer, slik som oksekjøtt og lapskaus samt mat av kjøtt- og saus-type for kjæledyr er et resultat av kontinuerlig forskning fore-tatt av matvareteknologer og spesialister på mat for kjæledyr for utvikling av lettvint servert kjøtt og matvarer inneholdende tilberedt kjøtt. Hovedsakelig på grunn av den behandlingsmåte som er forbundet med proteininnholdet i slike produkter, har det oppstått problemer med tendensen hos den flytende del av hermetiserte, væske- og proteinholdige faste matvarer til å gelere når disse lagres ved romtemperatur eller lavere temperatur. Eksempel-vis vil i-tilfellet med hermetisert kjøtt- og saustypemat for kjæledyr, når et slikt produkt behandles ved oppvarming i de vanlige hermetiseringsoperasjoner, gelatinen i kjøttet frigis og utvaskes i den ledsagende saus. Ved avkjøling har gelatinen tendens til å gelere sausen og ødelegge sausens utseende og konsistens. Endog i tilfellet med "hjemmelagede" sauser tilberedt i husholdningen fra kraften av det kokte kjøtt er et alminnelig fenomen gelering av sausen ved frysing. I alle tilfeller skyldes dette proteinet som er blitt ekstrahert fra kjøttet, eller generelt sagt fra det proteinholdige faste stoff når dette utsettes for forhøyede temperaturer. I tilfellet av hermetiserte produkter skyldes ekstraksjonen først og fremst steriliseringsprosessen som nødvendiggjør høye temperaturer, hvorved kollagenet, eller gelatinen som er av-ledet fra kollagenet, ekstraheres og hydrogenbinding finner sted, noe som resulterer i tverrbinding av samme ved avkjøling og til slutt gelering. The experimentation of canned meat-containing foods such as beef and stew as well as meat-and-sauce-type foods for pets is the result of continuous research undertaken by food technologists and pet food specialists for the development of easily served meat and foods containing prepared meat. Mainly because of the processing involved in the protein content of such products, problems have arisen with the tendency of the liquid portion of canned, liquid and protein-containing solid foods to gel when stored at room temperature or lower. For example, in the case of canned meat and sauce type food for pets, when such a product is treated by heating in the usual canning operations, the gelatin in the meat is released and washed out in the accompanying sauce. On cooling, the gelatin tends to gel the sauce and spoil the appearance and consistency of the sauce. Even in the case of "homemade" sauces prepared in the household from the broth of the cooked meat, a common phenomenon is gelation of the sauce by freezing. In all cases, this is due to the protein that has been extracted from the meat, or generally speaking from the protein-containing solid when this is exposed to elevated temperatures. In the case of canned products, the extraction is primarily due to the sterilization process which necessitates high temperatures, whereby the collagen, or the gelatin derived from the collagen, is extracted and hydrogen bonding takes place, resulting in cross-linking of the same upon cooling and finally gelation.
Det er funnet at direkte tilsetning av anioniske polymerer til den flytende fase hindrer gelering av den flytende del under lagring. It has been found that direct addition of anionic polymers to the liquid phase prevents gelation of the liquid portion during storage.
I henhold til oppfinnelsen tilveiebringes derfor en fremgangsmåte for å forhindre gelering i hermetiserte proteinholdige produkter som har en flytende og en fast proteinholdig fase hvorved det før sterilisering tilsettes en anionisk polymerguinmi til den flytende fase, i en mengde av 1-10 vekt% på basis av den flytende fase, idet proteininnholdet i den faste fase er 15-35 vekt%. Den anioniske polymergummi som anvendes ved fremgangsmåten i henhold til oppfinnelsen er gummi arabicum eller gummi ghatti, og gummien tilsettes i tørr eller oppløst form til den flytende fa-se som deretter oppvarmes til 27-85°C i fra 1 til 30 minutter. In accordance with the invention, a method is therefore provided for preventing gelation in canned protein-containing products which have a liquid and a solid protein-containing phase whereby, before sterilization, an anionic polymer guinmi is added to the liquid phase, in an amount of 1-10% by weight on the basis of the liquid phase, the protein content in the solid phase being 15-35% by weight. The anionic polymer gum used in the method according to the invention is gum arabic or gum ghatti, and the gum is added in dry or dissolved form to the liquid phase which is then heated to 27-85°C for from 1 to 30 minutes.
Det er fra tidligere kjent å benytte lignende gummityper som dem som anvendes ved fremgangsmåten i henhold til foreliggende oppfinnelse, for regulering av viskositeten, altså for et annet formål enn det som her er beskrevet. Således beskriver US-patentskrift nr. 3 385 714 fremstilling av milkshake hvor slike midler anvendes for fortykning av blandingen. US-patentskrift nr. 3 454 405 beskriver anvendelse av slike midler for å forhindre synerese i en ikke-proteinholdig dessert, og US-patentskrift nr. 3 721 571 beskriver anvendelse av gummi for å forhindre "utgrå-ting" av vann fra en vann-i-olje-emulsjon for anvendelse i salat. It is previously known to use similar types of rubber as those used in the method according to the present invention, for regulating the viscosity, i.e. for a purpose other than what is described here. Thus, US Patent No. 3,385,714 describes the production of milkshakes where such agents are used to thicken the mixture. U.S. Patent No. 3,454,405 describes the use of such agents to prevent syneresis in a non-protein dessert, and U.S. Patent No. 3,721,571 describes the use of rubber to prevent "gray-out" of water from a water -in-oil emulsion for use in salad.
Anioniske polymergummier, slike som gummi arabicum, gummi ghatti eller en kombinasjon derav, ved tilsetning til saus-delen av matvaren, er generelt funnet både i betraktelig grad å forhindre ekstraksjon av protein fra kjøttet og inn i sausen når blandingen utsettes for høye temperaturer av hensyn til sterilisering etc, og å forhindre geldannelse i den minimale mengde gel-dannende protein som måtte bli ekstrahert. Anionic polymeric gums, such as gum arabic, gum ghatti, or a combination thereof, when added to the sauce portion of the food, are generally found to both significantly prevent the extraction of protein from the meat into the sauce when the mixture is exposed to high temperatures for reasons of for sterilization etc, and to prevent gel formation in the minimal amount of gel-forming protein that had to be extracted.
Mekanismen ved denne side av oppfinnelsen er ikke helt ut forstått, men det er fastslått at disse polymerers evne til å forhindre gelering er direkte beslektet med både de anioniske egenskaper ved disse forbindelser og mengden av ekstraherbart protein som er til stede i systemet. Når som følge herav visse anioniske polymerer kan være effektive i ett område av proteininnholdet, kan de være delvis eller fullstendig ineffektive i et høyere område av samme. Gummiene som anvendes ved foreliggende oppfinnelse er funnet å være spesielt effektive når proteininnholdet varierer fra 15 til 35 %. Det er ikke ønsket å begrense oppfinnelsen til grensene for et kjøtt- og saussystem, men er snarere ment å omfatte alle matvarer og kjæledyrfor som har, som en felles parameter, et proteinholdig fast stoff i et flytende system. The mechanism of this aspect of the invention is not fully understood, but it has been determined that the ability of these polymers to prevent gelation is directly related to both the anionic properties of these compounds and the amount of extractable protein present in the system. Consequently, while certain anionic polymers may be effective in one range of the protein content, they may be partially or completely ineffective in a higher range thereof. The gums used in the present invention have been found to be particularly effective when the protein content varies from 15 to 35%. It is not intended to limit the invention to the boundaries of a meat and sauce system, but rather is intended to encompass all foods and pet foods that have, as a common parameter, a proteinaceous solid in a liquid system.
Ved fremgangsmåten i henhold til oppfinnelsen forhindres sausgelering på grunn av nærvær av ekstrahert protein som opp-står ved oppvarmingsprosessen. Det er fastslått at de gummityper som anvendes ved fremgangsmåten, når de er løst i sausen, til en viss grad tjener til å binde vannet som er til stede i sausen i en slik utstrekning at ekstraksjonen av proteinet fra kjøttet forhindres, og at hydrogenbinding for geleringsprosessen forhindres. Hvordan gummien tilsettes til sausen, er først og fremst et spørsmål om effektivitet og hensiktsmessighet. Man har funnet at det er fordelaktig å tilsette gummien direkte til sausen, en-ten i tørr eller oppløst form. In the method according to the invention, sauce gelation is prevented due to the presence of extracted protein which occurs during the heating process. It has been determined that the rubber types used in the method, when dissolved in the sauce, serve to a certain extent to bind the water present in the sauce to such an extent that the extraction of the protein from the meat is prevented, and that hydrogen bonding for the gelation process be prevented. How the gum is added to the sauce is primarily a question of efficiency and appropriateness. It has been found to be advantageous to add the gum directly to the sauce, either in dry or dissolved form.
De gummier som anvendes ved fremgangsmåten i henhold til oppfinnelsen, utsettes for varmebehandling for inaktivering av eventuelle enzymer som kan være til stede i slike naturlige materialer. Gummi arabicum- eller gummi ghatti-løsninger oppvarmes i henhold til oppfinnelsen til temperaturer på minst 27°C i et tidsrom som varierer fra 1 til 30 minutter, idet en temperatur på 85°C i 5-10 minutter er mest foretrukket. Alternativt kan de tørre gummier varmebehandles på lignende måte før de blandes med sausen. The gums used in the method according to the invention are subjected to heat treatment to inactivate any enzymes that may be present in such natural materials. According to the invention, gum arabic or gum ghatti solutions are heated to temperatures of at least 27°C for a period of time varying from 1 to 30 minutes, with a temperature of 85°C for 5-10 minutes being most preferred. Alternatively, the dry gums can be heat-treated in a similar manner before mixing with the sauce.
Det er dessuten funnet at når gummiene som anvendes ved fremgangsmåten i henhold til oppfinnelsen skal brukes i mat for kjæledyr, er gummi arabicum spesielt foretrukket på grunn av at den i tillegg til å forebygge problemet med sausgelering, er funnet å ha en gunstig innvirkning på det totale produkts smak, slik at den anioniske polymer i tilfelle av mat for kjæledyr får en dobbelt betydning. It has also been found that when the gums used in the method according to the invention are to be used in food for pets, gum arabic is particularly preferred due to the fact that, in addition to preventing the problem of sauce gelling, it has been found to have a beneficial effect on the overall product taste, so that the anionic polymer in the case of food for pets takes on a double meaning.
For en klarere forståelse av oppfinnelsen vises det til For a clearer understanding of the invention, reference is made to
de følgende eksempler. the following examples.
Eksempel I Example I
Et typisk hermetisert kjøtt- og sausprodukt er en 397 grams boks (nettovekt) inneholdende omtrent like deler (45-55 %) kjøtt og saus. A typical canned meat and sauce product is a 397 gram can (net weight) containing approximately equal parts (45-55%) meat and sauce.
Ca. 198 g kjøtt og biprodukter av kjøtt ble hakket sammen, og passende mengder vitaminer, mineraler og krydder ble tilsatt. Den ensartede kjøttblanding ble så formet til ragu-lignen- About. 198 g of meat and meat by-products were chopped together, and appropriate amounts of vitamins, minerals and spices were added. The uniform meat mixture was then shaped into a ragu-like
de stykker og stekt i ovn ved ca. 163°C i 4 minutter. they are cut and roasted in the oven at approx. 163°C for 4 minutes.
Det ble så fremstilt en tørr sausblanding ved å blande stivelse, tørre grønnsaker, krydder, smaksstoffer, salt og gummi arabicum hvis konsentrasjon utgjorde ca. 5 vekt% av sausen (3,11 g). Varmt vann ble tilsatt til den tørre blanding, og blandingen ble oppvarmet under omrøring til 85°C og holdt på denne temperatur i ca. 10 minutter. A dry sauce mixture was then prepared by mixing starch, dry vegetables, spices, flavourings, salt and gum arabic whose concentration was approx. 5% by weight of the sauce (3.11 g). Hot water was added to the dry mixture, and the mixture was heated with stirring to 85°C and held at this temperature for approx. 10 minutes.
Kjøttstykkene ble veiet og anbrakt i vaskede hermetikk-bokser sammen med sausen. Boksene ble forseglet og sterilisert i vanlig autoklav i ca. 75 min. ved 121°C. The pieces of meat were weighed and placed in washed cans together with the sauce. The cans were sealed and sterilized in a normal autoclave for approx. 75 min. at 121°C.
Det ble fremstilt en prøve inneholdende like mengder av ovennevnte bestanddeler med unntagelse av gummi arabicum, idet det ble brukt samme fremgangsmåte. A sample was prepared containing equal amounts of the above components with the exception of gum arabic, using the same method.
Samtlige prøver ble avkjølt til under 15,6°C og ble så åpnet for undersøkelse. Prøvene inneholdende gummi arabicum var fullstendig hellbare og hadde utseende av lapskaus. Prøven uten den anioniske polymer var fullstendig gelert og kunne ikke helles fra boksen. All samples were cooled to below 15.6°C and were then opened for examination. The samples containing gum arabic were completely pourable and had the appearance of a stew. The sample without the anionic polymer was completely gelled and could not be poured from the can.
Eksempel II Example II
Det ble brukt samme fremgangsmåte som i eksempel I, med unntagelse av at det ble fremstilt en vandig løsning av gummi arabicum som ble holdt på en temperatur av 85°C i 10 min. før inkor-porering i sausen. The same procedure as in example I was used, with the exception that an aqueous solution of gum arabic was prepared and kept at a temperature of 85°C for 10 min. before incorporation into the sauce.
Eksempel III Example III
I dette eksempel ble det brukt samme fremgangsmåte som In this example, the same procedure was used as
i eksempel I, med unntagelse av at det ble anvendt 5 vekt% gummi ghatti på basis av sausen. Det ble oppnådd de samme resultater som vist med gummi arabicum. in Example I, with the exception that 5% by weight of gummi ghatti was used on the basis of the sauce. The same results were obtained as shown with gum arabic.
Claims (1)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US37886573A | 1973-07-13 | 1973-07-13 | |
| US379034A US3881031A (en) | 1973-07-13 | 1973-07-13 | Method of preventing gelation in canned gravy-based pet foods |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO741956L NO741956L (en) | 1975-02-10 |
| NO139662B true NO139662B (en) | 1979-01-15 |
| NO139662C NO139662C (en) | 1979-04-25 |
Family
ID=27008374
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO741956A NO139662C (en) | 1973-07-13 | 1974-05-29 | PROCEDURES FOR AA PREVENT GELATION IN HERMETIZED PROTEIN-FOOD FOODS DURING STORAGE |
| NO781204A NO781204L (en) | 1973-07-13 | 1978-04-05 | PROCEDURES FOR AA PREVENT GELING IN HERMETIZED PROTEIN-FOOD FOODS |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO781204A NO781204L (en) | 1973-07-13 | 1978-04-05 | PROCEDURES FOR AA PREVENT GELING IN HERMETIZED PROTEIN-FOOD FOODS |
Country Status (9)
| Country | Link |
|---|---|
| JP (1) | JPS5036657A (en) |
| CH (1) | CH593628A5 (en) |
| DE (1) | DE2430686A1 (en) |
| DK (1) | DK352174A (en) |
| FI (1) | FI198274A (en) |
| FR (1) | FR2236424B1 (en) |
| GB (1) | GB1462884A (en) |
| IT (1) | IT1015557B (en) |
| NO (2) | NO139662C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5546158U (en) * | 1978-09-21 | 1980-03-26 | ||
| FR2583958A1 (en) * | 1985-06-26 | 1987-01-02 | Grosset Willy | Pre-cooked culinary preparation which is packed for sale, and method for obtaining it |
| EP1250851A1 (en) | 2001-04-18 | 2002-10-23 | Societe Des Produits Nestle S.A. | Pet food composition containing semi-refined gelling agent |
| DE10351569B4 (en) * | 2003-11-03 | 2013-12-12 | Saturn Petfood Gmbh | Tray-filled pet food product having at least two phase-separated layers |
| US10143220B2 (en) | 2014-08-15 | 2018-12-04 | Corn Products Development, Inc. | Pet food having modified waxy cassava starch |
| US10172368B2 (en) | 2014-08-15 | 2019-01-08 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
| US20170064978A1 (en) * | 2014-08-15 | 2017-03-09 | Corn Products Development, Inc. | Pet food having modified waxy cassava starch |
| WO2019131635A1 (en) * | 2017-12-28 | 2019-07-04 | 小林製薬株式会社 | Polyphenol-containing food |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US346995A (en) * | 1886-08-10 | Suspension device | ||
| DE1290475B (en) * | 1964-12-11 | 1969-03-06 | Unilever Nv | Process for the production of products to be divided into packaging units which contain lumpy solid parts in addition to aqueous parts |
| US3480450A (en) * | 1966-04-08 | 1969-11-25 | Kelco Co | Canned creamed meat-containing food products by incorporation therein of a water soluble alginate and a soluble magnesium salt |
| US3454405A (en) * | 1966-04-15 | 1969-07-08 | Proteus Foods & Ind Inc | Preparation of a proteinaceous food salad |
| US3689284A (en) * | 1971-12-23 | 1972-09-05 | William Nash | Process of producing a food product |
-
1974
- 1974-05-28 GB GB2367774A patent/GB1462884A/en not_active Expired
- 1974-05-29 NO NO741956A patent/NO139662C/en unknown
- 1974-06-26 FR FR7422258A patent/FR2236424B1/fr not_active Expired
- 1974-06-26 DE DE2430686A patent/DE2430686A1/en not_active Withdrawn
- 1974-06-27 FI FI1982/74A patent/FI198274A/fi unknown
- 1974-06-28 IT IT24627/74A patent/IT1015557B/en active
- 1974-07-01 DK DK352174A patent/DK352174A/da unknown
- 1974-07-02 CH CH906474A patent/CH593628A5/xx not_active IP Right Cessation
- 1974-07-02 JP JP49075789A patent/JPS5036657A/ja active Pending
-
1978
- 1978-04-05 NO NO781204A patent/NO781204L/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DK352174A (en) | 1975-03-03 |
| NO781204L (en) | 1975-01-14 |
| NO139662C (en) | 1979-04-25 |
| NO741956L (en) | 1975-02-10 |
| CH593628A5 (en) | 1977-12-15 |
| FR2236424A1 (en) | 1975-02-07 |
| DE2430686A1 (en) | 1975-01-30 |
| FR2236424B1 (en) | 1978-05-26 |
| AU6950374A (en) | 1975-12-04 |
| FI198274A (en) | 1975-01-14 |
| IT1015557B (en) | 1977-05-20 |
| JPS5036657A (en) | 1975-04-05 |
| GB1462884A (en) | 1977-01-26 |
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