RU2020132104A - Аналоги мяса для композиций корма, содержащие тонкие пластинки - Google Patents

Аналоги мяса для композиций корма, содержащие тонкие пластинки Download PDF

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RU2020132104A
RU2020132104A RU2020132104A RU2020132104A RU2020132104A RU 2020132104 A RU2020132104 A RU 2020132104A RU 2020132104 A RU2020132104 A RU 2020132104A RU 2020132104 A RU2020132104 A RU 2020132104A RU 2020132104 A RU2020132104 A RU 2020132104A
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food product
meat
meat replica
plasma
product according
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RU2781997C2 (ru
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Каролин ИНГОЛЬЯ
Лоран РУАНЕ
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Сосьете Де Продюи Нестле С.А.
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    • 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
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    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
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    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
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    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
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    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
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    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
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Claims (20)

1. Способ получения пищевого продукта, включающий формирование эмульсии, содержащей мясо и уплотнитель, выбранный из группы, состоящей из плазмы, яичного порошка, гуаровой камеди, горохового волокна, горохового белка, карбоксиметилцеллюлозы (КМЦ), модифицированного зернового крахмала и их смесей, направление эмульсии через головку экструдера для получения аналога мяса, нагревание аналога мяса паром для получения термообработанного аналога мяса и нарезку термообработанного аналога мяса тонкими пластинками, причем тонкие пластинки имеют толщину от приблизительно 0,5 мм до приблизительно 2,5 мм.
2. Способ по п. 1, в котором уплотнитель выбран из группы, состоящей из (i) одной плазмы без другого уплотнителя, (ii) комбинации плазмы и горохового белка, (iii) комбинации плазмы и горохового волокна и (iv) комбинации плазмы и КМЦ.
3. Способ по п. 2, в котором уплотнитель составляет от приблизительно 6 мас.% до приблизительно 9 мас.% аналога мяса.
4. Способ по п. 1, в котором уплотнитель содержит по меньшей мере 50 мас.% плазмы.
5. Способ по п. 1, в котором нагревание аналога мяса включает подачу аналога мяса в паровую печь с пропускной способностью от приблизительно 250 до приблизительно 300 кг/ч.
6. Способ по п. 1, в котором термообработанный аналог мяса имеет температуру от приблизительно 50°C до приблизительно 70°C.
7. Способ по п. 1, включающий охлаждение термообработанного аналога мяса перед нарезкой для получения охлажденного аналога мяса таким образом, чтобы охлажденный аналог мяса имел температуру от приблизительно 20°C до приблизительно 40°C.
8. Способ по п. 1, включающий смешивание тонких пластинок с желе или соусом с образованием смешанной композиции корма, в которой соотношение пластинок и желе или соуса составляет от приблизительно 30:70 до приблизительно 70:30.
9. Способ по п. 8, дополнительно включающий заполнение контейнера смешанной композицией корма, причем контейнер герметизируют и подвергают автоклавированию.
10. Способ по п. 1, в котором эмульсия представляет собой мясную эмульсию без растительных компонентов.
11. Способ по п. 1, в котором пищевой продукт представляет собой продукт корма для домашних животных.
12. Пищевой продукт, содержащий аналог мяса, причем аналог мяса предусматривает тонкие пластинки толщиной от приблизительно 0,5 мм до приблизительно 2,5 мм, и при этом аналог мяса содержит мясо в количестве от приблизительно 30 мас.% до приблизительно 90 мас.% и уплотнитель в количестве от приблизительно 6 мас.% до приблизительно 9 мас.%, причем уплотнитель выбран из группы, состоящей из плазмы, яичного порошка, гуаровой камеди, горохового волокна, горохового белка, карбоксиметилцеллюлозы (КМЦ), модифицированного зернового крахмала и их смесей.
13. Пищевой продукт по п. 12, в котором уплотнитель содержит по меньшей мере 50 мас.% плазмы.
14. Пищевой продукт по п. 12, в котором тонкие пластинки имеют неправильную форму.
15. Пищевой продукт по п. 12, в котором тонкие пластинки состоят из натуральных ингредиентов.
16. Пищевой продукт по п. 12, дополнительно содержащий желе или соус.
17. Пищевой продукт по п. 12, в котором все тонкие пластинки представляют собой мясную композицию без растительных компонентов.
18. Пищевой продукт по п. 12, в котором все тонкие пластинки представляют собой полувлажную композицию корма или влажную композицию корма.
19. Пищевой продукт по п. 12, в котором все тонкие пластинки состоят, по существу, из мяса, уплотнителя, воды и одного или более из животного жира, витамина, минерала, консерванта, пигмента или вещества, придающего вкусовую привлекательность.
20. Пищевой продукт по п. 12, который представляет собой продукт корма для домашних животных.
RU2020132104A 2018-03-06 2019-03-06 Аналоги мяса для композиций корма, содержащие тонкие пластинки RU2781997C2 (ru)

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