WO2013176974A1 - Canned food products having one or more fillings - Google Patents

Canned food products having one or more fillings Download PDF

Info

Publication number
WO2013176974A1
WO2013176974A1 PCT/US2013/041521 US2013041521W WO2013176974A1 WO 2013176974 A1 WO2013176974 A1 WO 2013176974A1 US 2013041521 W US2013041521 W US 2013041521W WO 2013176974 A1 WO2013176974 A1 WO 2013176974A1
Authority
WO
WIPO (PCT)
Prior art keywords
dispersions
meat emulsion
product
hydrocolioid
hydrocolloid
Prior art date
Application number
PCT/US2013/041521
Other languages
French (fr)
Inventor
Annie Watelain
David KOMAREK
Laurent Sisiak
Julie FRISCOURT
Jean Luz Rayner
Maquel DECKARD
Michael G. Rayner
Original Assignee
Nestec Sa
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 Nestec Sa filed Critical Nestec Sa
Priority to BR112014028804A priority Critical patent/BR112014028804B8/en
Priority to RU2014151727A priority patent/RU2642871C2/en
Priority to CA2874335A priority patent/CA2874335C/en
Priority to EP13724707.8A priority patent/EP2852300A1/en
Priority to AU2013266702A priority patent/AU2013266702B2/en
Priority to MX2014014009A priority patent/MX2014014009A/en
Priority to JP2015514067A priority patent/JP2015525066A/en
Priority to IN10056DEN2014 priority patent/IN2014DN10056A/en
Priority to CN201380026615.5A priority patent/CN104334039A/en
Publication of WO2013176974A1 publication Critical patent/WO2013176974A1/en
Priority to ZA2014/09433A priority patent/ZA201409433B/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K10/00Animal feeding-stuffs
    • A23K10/20Animal feeding-stuffs from material of animal origin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K40/00Shaping or working-up of animal feeding-stuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K50/00Feeding-stuffs specially adapted for particular animals
    • A23K50/40Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/04Articles or materials enclosed in two or more containers disposed one within another
    • B65D77/0413Articles or materials enclosed in two or more containers disposed one within another the inner and outer containers being rigid or semi-rigid and the outer container being of polygonal cross-section formed by folding or erecting one or more blanks, e.g. carton
    • B65D77/0426Articles or materials enclosed in two or more containers disposed one within another the inner and outer containers being rigid or semi-rigid and the outer container being of polygonal cross-section formed by folding or erecting one or more blanks, e.g. carton the inner container being a bottle, canister or like hollow container
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K10/00Animal feeding-stuffs

Definitions

  • the invention relates generally to food products and particularly to canned food products that contain a .meat emulsion encasing one or more hydrocolioid dispersions having a different appearance and texture and to methods for making such food products.
  • Canned food products come in many forms. Such products can be loaf type products having variations in texture and appearance, meat loaf products having a distinct appearance and texture, or aerated mousse products having their typical airy texture and appearance. These products are typically prepared by comminuting raw meat and mixing it with water, salt, spices, curing agents, gelling agents and, if necessary, fats to form a batter that is then heated. The heated batter is then filled into containers such as cans to form, after retorting and cooling, a meat loaf. Variations in loaf texture and appearance are achieved by varying particle size in the batter and by varying the type and level of binders in the batter.
  • Another common form of canned food products is meat or meat analog chunks (US4781939, US6379738 and US6692787) or slices (EP ⁇ 565 069 Al ) in gravy or sauce.
  • Other variations include the meat or meat analog chunks in loaf (US6440485), aspic, or gel form.
  • canned food product image examples include distinct hHayering of chunks and loaf forms (US6582740) or multi-layering of these (US691.1224), Other variations are made by introducing a center filling where the center filling layer is a loaf batter of a different color or texture or both, or where the center filling is chunks in gravy (EP 1 061 81 5 Bl ), For this product, the center filling was visible on removal of the lid (top) and on emptying (bottom), [0005]
  • These canned food products are adequate for their purpose.
  • consumers of canned food products, including pet owners- and caregivers are continually seeking novel yet appealing canned food product forms or varieties. There is, therefore, a need for new canned food products that bring variety and appeal to consumers, including meat-tilled type products thai are highly desirable by the consumer,
  • 3 ⁇ 4 ⁇ is a another object of the invention to provide methods for making food products containing a meat emulsion encasing one or more hydrocolloid dispersions that have a different appearance and texture when compared to the meat emulsion.
  • One or more of these or other objects are achieved by providing food products comprising a meat emulsion encasing one or more hydrocolloid dispersions.
  • the one or more hydrocolloid dispersions have a unique texture and a unique appearance when compared to the meat emulsion. Due io the low miscibilii or non-miseibility of the one or more hydrocolloid dispersions and the meat emulsion, the food products have two distinct and separate phases - an inner phase corresponding to the one or more hydrocolloid dispersions and an outer phase corresponding to the meat emulsion.
  • the term "encased” means that one or more hydrocolloid dispersions are completely or substantially enclosed by a meat emulsion, where the one or more hydrocolloid dispersions are substantially enclosed if less than 25% of the one or more hydrocolloid dispersions are visible on the surface for the food product.
  • can means a rigid retortable container, e.g. , a metal container such as a metal or metal alloy can, a plastic container, a glass container, and combinations thereof,
  • the term “canned” means that a food product is contained in a can.
  • the term "companion animal' ' means domesticated animals such as eats, dogs, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, horses, cows, goats, sheep, donkeys, pigs, and the like,
  • ranges are used herein in shorthand, to avoid having to list and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range.
  • Ail percentages expressed herein are by weight of the total weight of the food composition unless expressed otherwise.
  • an ingredient in an amount of 25% by weight means that the amount of the ingredient, is 25% of the total weight of the food composition.
  • the total weight of the food composition is 100 grams, the actual amount of the ingredient corresponding to 25% b weight would be 25 grams.
  • the invention provides food products comprising a can, the can comprising one or more hydrocoUoid dispersions in the interior of the can and a meat emulsion encasing the one or more bydrocolloid dispersions.
  • the meat emulsion forms an outer matrix encasing the one or more bydrocolloid dispersions and the one or more bydrocolloid dispersions and the meat emulsion have a different appearance, texture, or other distinguishing property when compared
  • the invention provides a food product including a firmly set meat emulsion forming an outer matrix encasing one or more hydrocolloi d dispersions .
  • the one or more bydrocolloid dispersions and the meat emulsion comprise any suitable amount of the food product.
  • the one or more hydrocoUoid dispersions comprise from about 20 to about 80% of the food product, preferably from about 30 to about 70%,
  • the one or more bydrocolloid dispersions comprise from about 25 to about 75% of the food product and the meat emulsion, comprises the remaining 75 o 25%. of the .food product.
  • the one or more hydroeolloid dispersions comprise any suitable ingredients, e.g. , xanthan, carboxy methyl cellulose, konjac, guar, agar agar, gum arabic, locus bear gum. cassia, acaci , alginate, carobe. or a combination thereof.
  • the methods further comprise the steps of placing a lid on the can after the ' one or more hydrocoUoid dispersions and the meat emulsion have been filled into the can, sealing the can (hermetically sealing the can), and retorting the can.
  • the can is subsequently cooled r allowed to equilibrate to room temperature,
  • the resulting food product is a firmly set meat emulsion forming an outer matrix completely or substantially encasing the one or more hydrocoJ 1 oi d dispersi ons .
  • the can is cooied to any suitable temperature,
  • the can may be cooled to a temperature, of 20 to 35°C. m an embodiment, the can is cooled to 22 to 26°C.
  • the can may be cooied by allowing it to set until it equilibrates to room temperature or may be cooled to room or any other temperature using refrigeration or other suitable means,
  • the filled can may be inverted before retorting
  • the food product of the invention is useful as a food product for any animal that consumes such food products, e.g.-, humans . , felines, canines, bovines, equities, ovines, avians, porcines, caprines, ovines, and the like,
  • the food product is a companion animal food product, e.g. , a pet food for dogs or cats.
  • the food product is a food product for dogs or cats.
  • a method for making the food product comprises filling the can by pumping half of the meat emulsion into the can, followed b pumping the one or. more hydrocoUoid dispersions, onto the meat emulsion, and pumping .the remaining ⁇ half of the meat emulsion onto the one or more hydroeollbid dispersions so that it covers ' the one or more hydrocoUoid dispersions.
  • the method may further comprise the steps of placing a lid on the filled can, hermetically sealing the filled can, retorting the filled can. and cooling the retorted can.
  • An alternative method for making the food product comprises delivering the meat emulsion to a can and injecting the one or more hydrocoUoid dispersions into the meat emulsion.
  • the food product may also be produced by co-extruding the one or more hydrocoUoid dispersions at a first rate and the meat emulsion at a second rate and adjusting the first rate and the second rate to allow the meat emulsion to encase the one or more h droco 1 lo i d dispersion s.
  • the invention provides multi-pack packages useful for conveniently providing the canned food products of the invention to consumers.
  • the multi- pack packages comprise a plurality of cans containing a canned food product of the invention arranged in an array and one or more devices for retaining the cans in the array.
  • the multi-pack packages have one or more handles affixed to the packages to facilitate handling and transporting the packages.
  • the devices are boxes made from paper, plastic, polymers, and combinations thereof, in others, the devices are systems of connected plastic rings affixed to each of the containers.
  • the devices are wrappings of plastic of similar materials, e.g., twelve cans stacked in an array and wrapped in plastic
  • the multi-pack packages further comprise one or more indicia describing the contents of the containers n the packages, eg,, labels, printing on the packages, stickers, and the like.
  • the devices further comprise one or more windows that permit the package contents to be viewed without opening the multi-pack package.
  • the windows are a transparent portion of the devices.
  • the windows are missing portions of the devices that permit the containers t be viewed without opening the multi-pack package.
  • a 100 Kg batch of meat emulsion (outer matri casing) preparation was made according to the formulation shown in Table 1(a).
  • the meats and fish ingredients which were in a frozen state, were crushed to break up into less than 10 cm chunks. These chunks were then ground with a meat, grinder and extruded through die plates with openings of 3, 175 mm diameter, the ground meats were transferred to a Rietz mixer and, with continuous mixing, water and all remaining ingredients were added while the temperature of this mixture was raised to 41 ,5 0 € using direct steam injection. Mixing was. continued for an additional 5 minutes, by which time the mixture was homogenous. This mixture was then emulsified with a Kineraatica emulsifier.
  • the ingredients were combined in an 85 gram- can as follows. 32 grams of a meat emulsion was metered into a can. This was immediately followed by meterin ' 20 grams of a starch/hydrocolloid dispersion and topping off with 32 grams of the meat emulsion. The can was then lidded, hermetically sealed, retorted at 12 i°C for 40 minutes, and cooled to room temperature (22 to 26°C). The can was opened and the contents examined. The food product in the can was a hydrocolloid dispersion completely encased by a meat emulsio .
  • a meat emulsion was made as in Example 1 using the formulation show in Table 1 (a).
  • the siarch/hydrocolloid dispersion was made as in Example I but using the formulation shown in Table 2.
  • the konjac/xanthan hydrocolloid dispersion blend was doubled compared to that in Example 1.
  • the .filling,, canning, and retorting conditions were the same as in Example ! .
  • the food product in the can was a hydrocolloid dispersion completely encased by a meat emulsion ,
  • Example 6 was repeated with 4 smaller (7 mm diameter) xanthan-based tablets. During the retorting process, the xanthan-based tablets absorbed water forming 4 gel spots with the meat emulsion set solid around the 4 gel spots. The can was opened and the contents examined. The food product in the can was 4 hydrocolloid dispersions completely encased by a meat emulsion.
  • Example 6 wa repeated with 4 smaller (7 mm diameter) CMC-based tablets.
  • the CMC-based tablets absorbed water forming 4 gel spots with the meat emulsion set solid around the 4 gel spots.
  • the can was opened and the contents examined,
  • the food product in the can was 4 hydrocolloid dispersions completely encased by a meat emulsion.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Animal Husbandry (AREA)
  • Nutrition Science (AREA)
  • Physiology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Birds (AREA)
  • Molecular Biology (AREA)
  • Mechanical Engineering (AREA)
  • Fodder In General (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Feed For Specific Animals (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Packages (AREA)
  • Medicinal Preparation (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides food products and methods for making the food products. The products comprise a container comprising a meat emulsion encasing one or more hydrocolloid dispersions wherein the one or more hydrocolloid dispersions and the meat emulsion have a different appearance and texture. Preferably, the one or more hydrocolloid dispersions are xanthan, carboxy methyl cellulose, konjac, guar, agar agar, gum arabic, locus bear gum, cassia, acacia, alginate, carobe, or a combination thereof.

Description

CANNED FOOD PRODUCTS 'HAVING ONE OR MORE FILLINGS
CROSS REFERENCE TO RELATED APPLICATIONS fOOOI] This application claims priority to U.S. Provisional Application Serial No. 61/649578 filed May 21, 2012, the disclosure of which is incorporated herein by this reference,
BACKGROUND OF THE INVENTION
Field of the Invention
[0002] The invention relates generally to food products and particularly to canned food products that contain a .meat emulsion encasing one or more hydrocolioid dispersions having a different appearance and texture and to methods for making such food products.
'Description, of Related A
|0OO3] Canned food products come in many forms. Such products can be loaf type products having variations in texture and appearance, meat loaf products having a distinct appearance and texture, or aerated mousse products having their typical airy texture and appearance. These products are typically prepared by comminuting raw meat and mixing it with water, salt, spices, curing agents, gelling agents and, if necessary, fats to form a batter that is then heated. The heated batter is then filled into containers such as cans to form, after retorting and cooling, a meat loaf. Variations in loaf texture and appearance are achieved by varying particle size in the batter and by varying the type and level of binders in the batter.
[0004] Another common form of canned food products is meat or meat analog chunks (US4781939, US6379738 and US6692787) or slices (EP ί 565 069 Al ) in gravy or sauce. Other variations include the meat or meat analog chunks in loaf (US6440485), aspic, or gel form. Further variations in canned food product image include distinct hHayering of chunks and loaf forms (US6582740) or multi-layering of these (US691.1224), Other variations are made by introducing a center filling where the center filling layer is a loaf batter of a different color or texture or both, or where the center filling is chunks in gravy (EP 1 061 81 5 Bl ), For this product, the center filling was visible on removal of the lid (top) and on emptying (bottom), [0005] These canned food products are adequate for their purpose. However, consumers of canned food products, including pet owners- and caregivers, are continually seeking novel yet appealing canned food product forms or varieties. There is, therefore, a need for new canned food products that bring variety and appeal to consumers, including meat-tilled type products thai are highly desirable by the consumer,
SUMMARY OF THE INVENTION
(0006] It is, therefore, an object of the present invention to provide canned food products comprising a can containing a meat emulsion encasing one or more hydrocolloid dispersions.
[0007] It is another object of the present invention to provide food products comprisin a meat emulsion encasing one or more hydrocolloid dispersions.
[00.08] ¾■ is a another object of the invention to provide methods for making food products containing a meat emulsion encasing one or more hydrocolloid dispersions that have a different appearance and texture when compared to the meat emulsion.
[0009| It is a further object of the invention to provide multi-pack packages of the canned food products of the invention.
fOOlOJ One or more of these or other objects are achieved by providing food products comprising a meat emulsion encasing one or more hydrocolloid dispersions. The one or more hydrocolloid dispersions have a unique texture and a unique appearance when compared to the meat emulsion. Due io the low miscibilii or non-miseibility of the one or more hydrocolloid dispersions and the meat emulsion, the food products have two distinct and separate phases - an inner phase corresponding to the one or more hydrocolloid dispersions and an outer phase corresponding to the meat emulsion.
{OOllf Other and further objects, features, and advantages of the present invention will be readily apparent to those skilled in the art.
DETAILED DESCRIPTION OF THE INVENTION
Definitions
[0012] The term "encased" means that one or more hydrocolloid dispersions are completely or substantially enclosed by a meat emulsion, where the one or more hydrocolloid dispersions are substantially enclosed if less than 25% of the one or more hydrocolloid dispersions are visible on the surface for the food product. [00.1.31 The term "can" means a rigid retortable container, e.g. , a metal container such as a metal or metal alloy can, a plastic container, a glass container, and combinations thereof, [0014] The term "canned" means that a food product is contained in a can.
[0015] The term "companion animal'' means domesticated animals such as eats, dogs, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, horses, cows, goats, sheep, donkeys, pigs, and the like,
[0016] As used herein, ranges are used herein in shorthand, to avoid having to list and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range.
[0017] As used herein, the singular form of a word includes the plural, and vice versa, unless the context clearly dictates otherwise. Thus, the references \ "an", and "the" are generally inclusive of the plurals of the respective terms. For example, reference to "food composition" or "a method of making a food composition" includes a plurality of such, "food compositions" or "methods ' Similarly,: the words- "comprise", "comprises", and "comprising" are to be interpreted inclusively rather than exclusively. Likewise the terms "include", ''including'" and "or" should ail be construed to be inclusive, unless such a construction is clearly prohibited from the context.
{0018} The terms "comprising'" or 'including" are intended to include embodiments encompassed by the terms "consisting essentially of and "consisting of. Similarly, the term "consisting essentially of is intended to include embodiments encompassed by the term "consisting of,
[0019] Ail percentages expressed herein are by weight of the total weight of the food composition unless expressed otherwise. For example, an ingredient in an amount of 25% by weight means that the amount of the ingredient, is 25% of the total weight of the food composition. Thus, if the total weight of the food composition is 100 grams, the actual amount of the ingredient corresponding to 25% b weight would be 25 grams.
[0020] The products and methods and other advances disclosed here are not limited to particular methodology, protocols, ingredients, components and reagents described herein because, as the skilled artisan will appreciate, they may vary. Further, the terminology used 'herein is for the purpose of describing particular embodiments only, and is not intended "to, and does not, hind the scope of that which is disclosed or claimed,
[0021] Unless defined otherwise, all technical and scientific terms, terms of art, and acronyms used herein have the meanings commonly understood by one of ordinary skill in the art in the fieki(s) of the invention, or in the iield(s) where the term is used. Although any compositions, methods, articles of manufacture, or other means or materials similar or equivalent to those described herein can be used in the practice of the present invention, the preferred compositions, methods, articles of manufacture, or other means or materials are described herein.
£0022] Ail patents, patent applications, publications, technical and/or scholarly articles, and other references cited or referred to herein are in their entirety incorporated herein fay reference to the extent allowed by law. The discussion of those references is intended merely to summarize the assertions made therein. No admission is made that an such patents, patent applications, publications or references, or any portion thereof, are relevant, material, or prior art. The right to challenge the accuracy and pertinence of any assertion of such patents, patent applications, publications, and other references as relevant, material, or prior art is specifically reserved.
The invention
10023] In one aspect, the invention provides food products comprising a can, the can comprising one or more hydrocoUoid dispersions in the interior of the can and a meat emulsion encasing the one or more bydrocolloid dispersions. Generally, the meat emulsion, forms an outer matrix encasing the one or more bydrocolloid dispersions and the one or more bydrocolloid dispersions and the meat emulsion have a different appearance, texture, or other distinguishing property when compared, in one embodiment, the invention provides a food product including a firmly set meat emulsion forming an outer matrix encasing one or more hydrocolloi d dispersions .
[6Θ24| The one or more bydrocolloid dispersions and the meat emulsion comprise any suitable amount of the food product. In various embodiments, the one or more hydrocoUoid dispersions comprise from about 20 to about 80% of the food product, preferably from about 30 to about 70%, In certain embodiments, the one or more bydrocolloid dispersions comprise from about 25 to about 75% of the food product and the meat emulsion, comprises the remaining 75 o 25%. of the .food product.
[0025] In preferred embodiments, the one or more hydroeolloid dispersions are in the form of a gel or a flowable sol, In more preferred embodiments, the one or more hydroeolloid dispersions are in the form of a gel or a flowable sol that gives a creamy or sauce-like appearance comprising from about 25 to about 75% of the food product.
Ρ02δ] The one or more hydroeolloid dispersions comprise any suitable ingredients, e.g. , xanthan, carboxy methyl cellulose, konjac, guar, agar agar, gum arabic, locus bear gum. cassia, acaci , alginate, carobe. or a combination thereof.
[0D27] The meat emulsion comprises any suitable ingredients, e.g., fibrillar protein and polysaccharides. Suitable fibrillar proteins include myosin, actin, actomyosin, collagen, and mixtures thereof, e..g., protein from bovine, equine, ovine, avian, porcine, caprine, ovine, and piscine. Examples of suitable polysaccharides include starches, gums, or mixtures thereof. }002$j In other embodiments, the meat emulsion is in the form of a gel and comprises muscle meat and collagen, The resulting food product is a .firmly set protein matrix encasing one or more hydroeolloid dispersions. The one or more hydroeolloid dispersions comprise from about 25 to about 75% of the food product and the meat emulsion correspondingly comprises the remaining 75 to 25% of the food product.
[01)29] The one or more hydroeolloid dispersions and the meat emulsion are not raiscible or have low miscibiiity and thus form two different phases that do not mix when the food product is formed. The (bod product is therefore composed of two separate phases -· an inner phase corresponding to the one or more hydroeolloid dispersions and an outer phase corresponding to the meat emulsion.
(0030) In various embodiments, at least one of the one or more hydroeolloid dispersions and the meat emulsion comprise additional, ingredients. For example, one or more of the hydroeolloid dispersions and/or the meat emulsion comprise visible pieces of real or simulated ingredients for aesthetic appeal or nutritional function, In some embodiments, at least one of the one or more hydroeolloid dispersions or the meat emulsion comprise sohtbilized or dispersed nutritional ingredients, flavor or aroma compounds, or encapsulated flavors or nutrients for release during retorting, in the mouth or in the alimentary tract. (0031] In another aspect, the invention provides methods for making food products. The methods comprise forming one or more hydrocoUoid dispersions, forming a meat emulsion, filling the one or more hydrocoUoid dispersions and the meat emulsion into a can such that the meat emulsion encases the one or more hydrocoUoid dispersions. In an embodiment, a method for making the food product comprises forming the one or more hydrocoUoid dispersions, separately forming the meat emulsion, pumping the one or more hydrocoUoid dispersions into a can, and pumping the meat emulsion into the can. such that the meat emulsion encases the one or more hydrocoUoid dispersions, in preferred embodiments, the methods further comprise the steps of placing a lid on the can after the' one or more hydrocoUoid dispersions and the meat emulsion have been filled into the can, sealing the can (hermetically sealing the can), and retorting the can. Generally, the can is subsequently cooled r allowed to equilibrate to room temperature, The resulting food product is a firmly set meat emulsion forming an outer matrix completely or substantially encasing the one or more hydrocoJ 1 oi d dispersi ons .
[0032] The can is retorted at any suitable temperature for a suitable time, For example, the can is retorted at a temperature of from about i 18 to 128 C for from about 20 to about 60 minutes. In preferred embodiments., the can is retorted at from about 121 to about 126°€ for from about 25 to about 50 minutes.
[0033] The can is cooied to any suitable temperature, For example, the can may be cooled to a temperature, of 20 to 35°C. m an embodiment, the can is cooled to 22 to 26°C. The can may be cooied by allowing it to set until it equilibrates to room temperature or may be cooled to room or any other temperature using refrigeration or other suitable means,
[0034] The filled can may be inverted before retorting,
f 0635 The food product of the invention is useful as a food product for any animal that consumes such food products, e.g.-, humans., felines, canines, bovines, equities, ovines, avians, porcines, caprines, ovines, and the like, In preferred embodiments, the food product is a companion animal food product, e.g. , a pet food for dogs or cats. In more preferred embodiments, the food product is a food product for dogs or cats.
[0036 j In an alternative embodiment, a method for making the food product comprises filling the can by pumping half of the meat emulsion into the can, followed b pumping the one or. more hydrocoUoid dispersions, onto the meat emulsion, and pumping .the remaining ■half of the meat emulsion onto the one or more hydroeollbid dispersions so that it covers' the one or more hydrocoUoid dispersions. The method may further comprise the steps of placing a lid on the filled can, hermetically sealing the filled can, retorting the filled can. and cooling the retorted can.
(0037] An alternative method for making the food product comprises delivering the meat emulsion to a can and injecting the one or more hydrocoUoid dispersions into the meat emulsion. The food product may also be produced by co-extruding the one or more hydrocoUoid dispersions at a first rate and the meat emulsion at a second rate and adjusting the first rate and the second rate to allow the meat emulsion to encase the one or more h droco 1 lo i d dispersion s.
[Of 38] Meat emulsions and hydrocoUoid dispersions and methods for making .such emulsions and dispersions are k ow] to skilled artisans.
[0039] In anothe aspect, the invention provides multi-pack packages useful for conveniently providing the canned food products of the invention to consumers. The multi- pack packages comprise a plurality of cans containing a canned food product of the invention arranged in an array and one or more devices for retaining the cans in the array. In some embodiments, the multi-pack packages have one or more handles affixed to the packages to facilitate handling and transporting the packages. In various embodiments, the devices are boxes made from paper, plastic, polymers, and combinations thereof, in others, the devices are systems of connected plastic rings affixed to each of the containers. In still others, the devices are wrappings of plastic of similar materials, e.g., twelve cans stacked in an array and wrapped in plastic, in preferred embodiments, the multi-pack packages further comprise one or more indicia describing the contents of the containers n the packages, eg,, labels, printing on the packages, stickers, and the like. In other embodiments, the devices further comprise one or more windows that permit the package contents to be viewed without opening the multi-pack package. In some embodiments, the windows are a transparent portion of the devices. In others, the windows are missing portions of the devices that permit the containers t be viewed without opening the multi-pack package. EXAMPLES
[0040J The invention can be further illustrated by the following examples, although it will be understood that these examples are included merely for purposes of illustration and are not intended to limit the scope of the invention unless otherwise specifically indicated.
Example I
10041] A 100 Kg batch of meat emulsion (outer matri casing) preparation was made according to the formulation shown in Table 1(a). The meats and fish ingredients, which were in a frozen state, were crushed to break up into less than 10 cm chunks. These chunks were then ground with a meat, grinder and extruded through die plates with openings of 3, 175 mm diameter, the ground meats were transferred to a Rietz mixer and, with continuous mixing, water and all remaining ingredients were added while the temperature of this mixture was raised to 41 ,50€ using direct steam injection. Mixing was. continued for an additional 5 minutes, by which time the mixture was homogenous. This mixture was then emulsified with a Kineraatica emulsifier.
Table 1 (a)
Meat Emulsion
Figure imgf000009_0001
J0O 2] In parallel, a 100 Kg of a starch/hydrocoiioki based emulsion was prepared as follows using the formulation -shown in Table 1 (b). 92.3 kg of water was heated to 6°C in a steam-jacketed stainless steel vessel, A high speed/high Tekmar disperser was then inserted into the water with the blades at a depth approximately 75% from the surface of the water. All of the other ingredients were mixed together in a plastic bag. With the disperser running, the mixture of ingredients was slowly poured into the vortex created by the high speed rotation of the disperser. Table i{b)
HydrocoOokl Dispersion
Ingredients
Starch (Propylated) 1 3.5 ! i Konjac/Xanthan (SQ. Q) blend ! LO j
\ Spinach flakes j 1.0 i Tri-sodium phosphate 1.0 j
[Flavor blend \ 1.0 j
! Color (red and caramel) blend ! 0.2 I
\ Water 1 92.3
Total"! i 00.0
[0043] Mixing was continued for a minute after all of the solids were fully dispersed. The temperature of the dispersion was maintained at 90 io 97C'C until filling into cans was completed.
[0044) The ingredients were combined in an 85 gram- can as follows. 32 grams of a meat emulsion was metered into a can. This was immediately followed by meterin '20 grams of a starch/hydrocolloid dispersion and topping off with 32 grams of the meat emulsion. The can was then lidded, hermetically sealed, retorted at 12 i°C for 40 minutes, and cooled to room temperature (22 to 26°C). The can was opened and the contents examined. The food product in the can was a hydrocolloid dispersion completely encased by a meat emulsio .
Example 2
[9045] A meat emulsion was made as in Example 1 using the formulation show in Table 1 (a). The siarch/hydrocolloid dispersion was made as in Example I but using the formulation shown in Table 2. The konjac/xanthan hydrocolloid dispersion blend was doubled compared to that in Example 1. The .filling,, canning, and retorting conditions were the same as in Example ! . The can -was opened and the contents examined. The food product in the can was a hydrocolloid dispersion completely encased by a meat emulsion ,
Table 2
Hydrocolloid Dispersion
Figure imgf000010_0001
Spinach flakes 1 ,0
Tri-sodium phosphate ! 1.0
Flavor blend LO
Color (yellow) blend j 0.7
Water 1 90.1
Total j 100.0
Example 3
{90461 ingredients tor a 2 Kg batch of xanthan based (hydrocolloid) tablets were weighed out according to the formula shown in Table 3 and blended a dry blender for one minute to ibnn a dry powder mix. The powder mix was then formed into tablets by compressing- in a tablet press with force of 50 kilo Newton. Tablets of three different dimensions were made as shown in Table 4,
Table 3
Xanthan-based Tablets
Ingredients ! Kg i
Powder i Xanthan gum ! 0.2 j
j Maitodexirin ! 0.8 i
! icrocrvstailine cellulose j i j
Table 4
Tablet Sizes
Figure imgf000011_0001
Example 4
{0047] Ingredients for a 2 Kg batch of carboxy methyl cellulose (CMC) based (hydrocolloid) tablets- weighed out according to formula shown in Table 5 and made into tablets as shown in Example 3 and Table 4. Table 5
CMC-based Tablets
Ingredients
Powder Carboxy Methyl Cellulose 0.2
Maltodextrin 0.8
Mieroerystal line cellulose I
Total
Example 5
[0048] A 100 Kg meat emulsion preparation was made according to the formulation shown in. Table 6. The meat ingredients were weighed and macro ground in a meat grinder into pieces of about 20 mm in size. With continuous mixing, the dry ingredients (vitamin premix, minerals, colorants, corn starch, and carob gum) were mixed with the ground meat. Potable water and steam were added to reach a temperaiure between 52 to 55°C and moisture 76% (target 74 to 77%), while mixing. Mixing was continued for an additional .5 minutes. The flavor blend was added at the end- of the mixing before the emulsitlcation step. The subsequent mix was then micro ground through 6 - 3 mm whole plates which resulted in a homogenous meat emulsion.
"fable 6
Meat Emulsion
Ingredients Kg
Meats Liver Frozen 18.6
Poultry MRM Frozen 17.1.
Kidney Frozen 1 1 .6
Pork Lung Untrimmed Frozen 10.6
Poultry Byproduct Mix Frozen 6.3
Powders/Dries Modified Corn Starch 0.78
Carob Gum 0,42
Colorants j 1.31
Vitamins/Minerals 1.57
1 Flavor Blend l .SS
Water / Steam 1 30.17
Total 100,0
I I Example 6
[0949] 40 g of Che meat emulsion from Example 5 was filled into a can and an ί 1 mm diameter xanthan-based tablet added to the center followed by an additional 40 g of meal emulsion, The can was then lidded, hermetically sealed, and retorted at 126°C for 28 minutes. Daring the retorting process, the xanthan-based tablet absorbed water forming a gel with the meat emulsion set solid around the gel The can was opened and the contents examined. The food product in the can was a hydrocolloid dispersion completely encased by a meat emulsion,
Example 7
[0056] Example 6 was repeated with the 1 1 mm diameter CMC-based tablet. During the retorting process, the xanthan-based tablet absorbed water forming gel with the meat emulsion set solid around the gel. The can was opened and the contents examined. The food product in the can was a hydrocolloid dispersion completely encased by a meat emulsion.
Example 8
[6051] Example 6 was repeated with 4 smaller (7 mm diameter) xanthan-based tablets. During the retorting process, the xanthan-based tablets absorbed water forming 4 gel spots with the meat emulsion set solid around the 4 gel spots. The can was opened and the contents examined. The food product in the can was 4 hydrocolloid dispersions completely encased by a meat emulsion.
Example 8
[0052] Example 6 wa repeated with 4 smaller (7 mm diameter) CMC-based tablets. During the retorting process, the CMC-based tablets absorbed water forming 4 gel spots with the meat emulsion set solid around the 4 gel spots. The can was opened and the contents examined, The food product in the can was 4 hydrocolloid dispersions completely encased by a meat emulsion.
[0653] In the specification, there have been disclosed typical preferred embodiments of the invention. Although specific terms are employed, they are used in a generic and descriptive sense only aid not for purposes of limitation. The scope of the invention is set forth in the claims. Obviously many modifications and variations of the invention are possible in light of the above teachings, It is therefore to be oiidefstood that within the scope of the appended claims the invention may be practiced otherwi se than as specifically described..

Claims

What is Claimed is:
1 , A canned food product comprising:
a c n, the can comprising;
one or more h drocolloid dispersions in the interior of the can; and
a meat emulsion encasing the one or more hydrocolloid dispersions,
2, The product of claim 1 wherein the one or more hydrocolloid dispersions are selected from the group consisting of xanthan, carboxy methyl cellulose, konjac, guar, agar agar, gum arabic, locus bear gum, cassia, acacia, alginate, carobe, or a combination thereof.
3, 'i'he product of claim 1 wherein the meat emulsion comprises muscle meat and collagen ,
4, The product of claim I wherein the meat emulsion comprises a fibrillar protein and at least one polysaccharide.
5, The product of claim. 4 wherein the fibrillar protein is selected from the group consisting of myosin, actin, actomyosiri, collagen, and mixtures thereof,
6, The product of claim 4 wherein the at least one poiysaccharide is selected from the group consisting of a starch and a gum,
7, The product of claim I wherein the one or more hydrocolloid dispersions comprise from about 25% to about 75% by weight of the food product.
8, The product of claim 1 wherein at least one of the one or more hydrocolloid dispersions and the meat emulsion comprise an element selected from the group consisting of paSatability enhancers, colorants, preservatives, visible pieces of ingredients, solubiSized nutritional ingredients, flavor compounds, aroma compounds, encapsulated flavors, and encapsulated nutrients,
9, The product of claim 1 wherein the meat emulsion is completely encasing the one or more hydrocolloid dispersions,
10, The product of claim 1 wherein the meat emulsion is substantially -encasing - the one or more hydrocolloid dispersions.
1 1 , The product of claim 1 wherein the product is a canned companion animal food product, 1.2. The product of claim 1 1 wherein the companion animal is a dog or a cat.
! 3. A method for making a canned food product comprising: forming one or more hydrocolioid dispersions;
forming a meat emulsion;
filling the one or more hydrocolioid dispersions and the meat emulsion into a can such that the meat emulsion encases the one or more hydrocolioid dispersions.
14. The method of claim 13 further comprising hermetically sealing the can,
15. The method of claim 14 further comprising retorting the filled can.
16. The method of claim 14 wherein the filled can is inverted before retorting.
17. The method of claim 14 wherein the filled can is retorted at a temperature of from about 121 to about 126°C for from about 25 to about 50 minutes,
18. The method of claim 15 further comprising cooling the retorted can.
19. The method of claim 18 wherein the retorted can is cooled to a temperature of 20°C to 35°C.
20. The method of claim 13 wherein the steps of filling the can with the one or more hydrocolioid dispersions and filling, the can with the meat emulsion comprise delivering a portion of the meat emulsion to the can, adding the one or more hydrocolioid dispersions onto the portion of the meat emulsion, and covering the one or more hydrocolioid. dispersions with a remaining portion of the meat emulsion.
21. The method of claim 13 wherein the steps of filling the can with the one or more hydrocolioid dispersions and filling the can with the meat emulsion comprise delivering the meat emulsion to the can and injecting the one or more hydrocolioid dispersions into the meat emulsion.
22. The method of claim 13 wherein the steps of filling the can with the one or more hydrocolioid dispersions and filling the can with the meat emulsion comprise co- extruding the one or more hydrocolioid dispersions at a first rate and the meat emulsion at a second rate and adjusting the first rate and the second rate to allow the meat emulsion to encase the one or more hydrocolioid dispersions,
23. The method of claim 13 wherein the meat emulsion completely encases the one or more hydrocolioid dispersions.
24. The method of claim 13 wherein the meat emulsion substantially encases the one or more hydrocolioid dispersions.
25. The method of claim 13 wherein the product is a canned companion animal food product,
26. The food product made according to the method of claim 13,
27. A food product comprising;
one or more hydrocolloid dispersions; and
a meat emulsion encasing the one or more hydrocolloid dispersions.
28. The product of claim 27 wherein the one or more hydrocolloid dispersions are selected from the group consisting of xanthan, carboxy methyl cellulose, konjac, guar, agar agar, gum arable, locus hear gum, cassia, acacia, alginate, carobe, or a combination thereof.
29. The product of claim 27 wherein the meat emulsion comprises muscle meat and collagen.
30. The produc of claim 27 wherein the meat emulsion comprises a fibrillar protein and at least one polysaccharide.
31. The product of claim 30 wherein the fibrillar protein is selected from the group of myosin, actio, actomyosin, collagen, and mixtures thereof,
32. The food product of claim 30 wherein the at least one polysaccharide is selected from the group consisting of a starch and a gum.
33. The product of claim 27 wherein the one or more hydrocolloid dispersions comprise from about 25% to about 75% by weight of the food product.
34. The product of claim 27 wherein at least one o the one or more hydrocolloid dispersions and the meat emulsion comprises an element selected from the group consisting of palatability enhancers, colorants, preservatives, visible pieces of ingredients, solubiHzed nutritional ingredients, iiavor compounds, aroma compounds, encapsulated flavors, and encapsulated nutrients.
35. The product of claim 27 wherein the meat emulsion is completely encasing the one or more hydrocolloid dispersions.
36. The product of claim 27 wherein the meat emulsion is substantially encasing the one or more hydrocolloid dispersions.
37. The product of claim 27 wherein the product is a canned companion animal food product,
38. The product of claim 37 wherein the- companion animal is a dog or a cat.
39. A multi-pack package comprising:
a plurality of canned food products of claim 1 arranged in an array and one or more devices for retaining the canned food products in the array.
40. The muti-pack package of claim 39 further comprising one or more handies suitable for handling and transporting the packages.
41. The muti-pack package of claim 3 further comprising one or more indicia describing the contents of the containers in the packages.
42. The muti-pack package of claim 39 further comprising one or more windows.
PCT/US2013/041521 2012-05-21 2013-05-17 Canned food products having one or more fillings WO2013176974A1 (en)

Priority Applications (10)

Application Number Priority Date Filing Date Title
BR112014028804A BR112014028804B8 (en) 2012-05-21 2013-05-17 canned food product comprising a meat emulsion involving one or more hydrocolloid dispersions, and its method of obtaining
RU2014151727A RU2642871C2 (en) 2012-05-21 2013-05-17 Canned food products with one or more stuffings
CA2874335A CA2874335C (en) 2012-05-21 2013-05-17 Canned food products having one or more fillings
EP13724707.8A EP2852300A1 (en) 2012-05-21 2013-05-17 Canned food products having one or more fillings
AU2013266702A AU2013266702B2 (en) 2012-05-21 2013-05-17 Canned food products having one or more fillings
MX2014014009A MX2014014009A (en) 2012-05-21 2013-05-17 Canned food products having one or more fillings.
JP2015514067A JP2015525066A (en) 2012-05-21 2013-05-17 Canned food products having one or more fillings
IN10056DEN2014 IN2014DN10056A (en) 2012-05-21 2013-05-17
CN201380026615.5A CN104334039A (en) 2012-05-21 2013-05-17 Canned food products having one or more fillings
ZA2014/09433A ZA201409433B (en) 2012-05-21 2014-12-19 Canned food products having one or more fillings

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201261649578P 2012-05-21 2012-05-21
US61/649,578 2012-05-21

Publications (1)

Publication Number Publication Date
WO2013176974A1 true WO2013176974A1 (en) 2013-11-28

Family

ID=48483243

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2013/041521 WO2013176974A1 (en) 2012-05-21 2013-05-17 Canned food products having one or more fillings

Country Status (13)

Country Link
US (1) US20130309372A1 (en)
EP (1) EP2852300A1 (en)
JP (2) JP2015525066A (en)
CN (2) CN104334039A (en)
AR (1) AR091114A1 (en)
AU (1) AU2013266702B2 (en)
BR (1) BR112014028804B8 (en)
CA (1) CA2874335C (en)
IN (1) IN2014DN10056A (en)
MX (1) MX2014014009A (en)
RU (1) RU2642871C2 (en)
WO (1) WO2013176974A1 (en)
ZA (1) ZA201409433B (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017524361A (en) * 2014-07-30 2017-08-31 ネステク ソシエテ アノニム Apparatus and method for enclosing a filling in a food product
US11102991B2 (en) 2013-10-30 2021-08-31 Givaudan Sa Encapsulation

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2874335C (en) * 2012-05-21 2020-08-11 Nestec S.A. Canned food products having one or more fillings
CN106261947B (en) * 2016-08-09 2019-11-05 成都富渔科技有限公司 Uniformly it is filling and directly sterilize at soup fish bouillon production technology
GB201701417D0 (en) 2017-01-27 2017-03-15 Mars Inc Pet food
CN108094694A (en) * 2017-12-30 2018-06-01 连云港康康食品有限公司 A kind of pet can and preparation method thereof
WO2022149041A1 (en) 2021-01-05 2022-07-14 Societe Des Produits Nestle Sa Apparatuses and methods for enclosing a filling in a food product

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3808340A (en) * 1971-07-12 1974-04-30 Kal Kan Foods Meat coated product
WO1998005219A1 (en) * 1996-08-06 1998-02-12 Societe Des Produits Nestle S.A. Layered canned pet food
US6613372B1 (en) * 1998-01-08 2003-09-02 Effem Gmbh Method for producing an animal feed or food item and a product produced according to said method

Family Cites Families (37)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2584584A (en) * 1947-04-17 1952-02-05 Claridge Food Co Inc Method of cooking and canning meat patties
US3131066A (en) * 1961-01-13 1964-04-28 Albert D Mitzelfelt Method of preparing a filled meat product
US3738847A (en) * 1971-04-23 1973-06-12 Quaker Oats Co Process for producing a canned egg in meat pet food
US3751410A (en) * 1971-05-20 1973-08-07 Cpc International Inc Starch derivatives
US3881031A (en) * 1973-07-13 1975-04-29 Gen Foods Corp Method of preventing gelation in canned gravy-based pet foods
US4001449A (en) * 1974-02-12 1977-01-04 General Foods Corporation Intermediate moisture animal food having identifiable meat and egg components
US3959503A (en) * 1974-03-28 1976-05-25 Reba Lorene Laugherty Method of forming frankfurters containing seasoning
US3989852A (en) * 1974-04-16 1976-11-02 Edwin Palmer Method for encapsulating materials
US4262027A (en) * 1979-04-23 1981-04-14 Carnation Company Method of processing meat
US5004624A (en) * 1983-03-14 1991-04-02 Star-Kist Foods, Inc. Semi-moist pet food having free gravy and process for preparation thereof
GB8431699D0 (en) * 1984-12-14 1985-01-30 Mars G B Ltd Gel system
FR2577389B1 (en) * 1985-02-18 1990-01-05 Virassamy Joseph MEAT, FISH, POULTRY OR GROUND GAME PRODUCT PROVIDED WITH AN INTERIOR SIDE; MANUFACTURING METHOD AND DEVICE
GB8710704D0 (en) * 1987-05-06 1987-06-10 Mars G B Ltd Edible gels
US4900572A (en) * 1987-08-28 1990-02-13 Quaker Oats Company Multi-orifice coextrusion method
EP0310703B1 (en) * 1987-10-09 1991-12-18 Governer of Gunma-Ken Processed meat products containing a konjac mannan gel and method for making the same
ATE76565T1 (en) * 1988-01-11 1992-06-15 Unilever Nv LOW-FAT MEAT PRODUCTS AND PROCESS FOR THEIR MANUFACTURE.
US5120554A (en) * 1989-12-28 1992-06-09 Nestec S.A. Method for producing extruded center filled products
NL9201264A (en) * 1992-07-14 1994-02-01 Dmv International Division Of POWDER-FOAMING FOAM CREAMER.
ZA947020B (en) * 1993-10-08 1995-05-02 Nestle Sa A process and an arrangement for the production of a co-extruded product and the product obtained
US5695797A (en) * 1993-10-08 1997-12-09 Nestec S.A. Coextruded pet food product
DE69703247T2 (en) * 1996-08-06 2001-05-03 Nestle Sa MULTILAYERED PET FOOD FILLED IN CAN
CA2323792A1 (en) * 1998-03-12 1999-09-16 Marc Dambrine Canned filled pet food
US6379738B1 (en) * 1999-11-16 2002-04-30 Nestec S.A. Meat emulsion product
US6685978B1 (en) * 2000-04-04 2004-02-03 Cp Kelco Aps Gelled and gellable compositions for food products
US6528084B2 (en) * 2000-12-21 2003-03-04 Hill's Pet Nutrition, Inc. Composition and method
JP2002281945A (en) * 2001-03-28 2002-10-02 C & C:Kk Fish or shellfish processed food
US6814996B2 (en) * 2001-12-19 2004-11-09 Kraft Foods Holdings, Inc. Nutritionally superior cheese products
US20040037942A1 (en) * 2002-08-20 2004-02-26 Shah Naina Kiran Composition
AU2002952713A0 (en) * 2002-11-18 2002-11-28 Mars, Incorporated Packaged pet food of novel appearance
HUE029086T2 (en) * 2005-12-12 2017-02-28 Unilever Nv Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum
ES2303446B1 (en) * 2006-07-03 2009-07-28 Viscofan, S.A. MASSABLE AND / OR EDIBLE PRODUCT FOR PETS AND ANIMALS.
DE102006031794A1 (en) * 2006-07-10 2008-01-17 Mars Inc. Process for the preparation of a feed or food and thereafter obtained product
JP4806655B2 (en) * 2006-09-07 2011-11-02 キユーピー株式会社 Modified dried egg white and method for producing the same, and food containing modified dried egg white
EA200700781A1 (en) * 2007-03-29 2008-06-30 Общество С Ограниченной Ответственностью "Марс" FOOD PRODUCT, IMITATING PIECES OF NATURAL MEAT MEAT, AND METHOD OF ITS MANUFACTURE
CN101103821B (en) * 2007-07-27 2010-09-01 许群显 Gelatin protein frozen wrapping mutton granules and preparation method thereof
WO2010112499A1 (en) * 2009-04-02 2010-10-07 Danisco A/S Improved xanthan gum
CA2874335C (en) * 2012-05-21 2020-08-11 Nestec S.A. Canned food products having one or more fillings

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3808340A (en) * 1971-07-12 1974-04-30 Kal Kan Foods Meat coated product
US3808340B1 (en) * 1971-07-12 1984-03-20
WO1998005219A1 (en) * 1996-08-06 1998-02-12 Societe Des Produits Nestle S.A. Layered canned pet food
US6613372B1 (en) * 1998-01-08 2003-09-02 Effem Gmbh Method for producing an animal feed or food item and a product produced according to said method

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11102991B2 (en) 2013-10-30 2021-08-31 Givaudan Sa Encapsulation
US11234451B2 (en) 2013-10-30 2022-02-01 Givaudan Sa Encapsulation
US11871764B2 (en) 2013-10-30 2024-01-16 Givaudan Sa Encapsulation
JP2017524361A (en) * 2014-07-30 2017-08-31 ネステク ソシエテ アノニム Apparatus and method for enclosing a filling in a food product

Also Published As

Publication number Publication date
CN104334039A (en) 2015-02-04
JP2015525066A (en) 2015-09-03
AR091114A1 (en) 2015-01-14
CA2874335A1 (en) 2013-11-28
AU2013266702A1 (en) 2014-11-27
BR112014028804B1 (en) 2020-10-06
MX2014014009A (en) 2015-02-12
JP2018113977A (en) 2018-07-26
IN2014DN10056A (en) 2015-08-21
EP2852300A1 (en) 2015-04-01
RU2014151727A (en) 2016-07-20
AU2013266702B2 (en) 2016-09-08
JP6831808B2 (en) 2021-02-17
RU2642871C2 (en) 2018-01-29
ZA201409433B (en) 2016-10-26
BR112014028804B8 (en) 2021-05-04
BR112014028804A2 (en) 2017-06-27
US20130309372A1 (en) 2013-11-21
CN107319259A (en) 2017-11-07
CA2874335C (en) 2020-08-11

Similar Documents

Publication Publication Date Title
JP6831808B2 (en) Canned food products with one or more fillings
US10117450B2 (en) Canned food products having a filling
US10743564B2 (en) Pseudo-loaf food compositions
EP2459006B1 (en) Wet food compositions having the characteristics of dry food compositions
EP2467028B1 (en) Chunks-in-jelly food compositions having an appealing appearance
CA2592848C (en) Compositions for feline consumption

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 13724707

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2015514067

Country of ref document: JP

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: MX/A/2014/014009

Country of ref document: MX

ENP Entry into the national phase

Ref document number: 2874335

Country of ref document: CA

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2013266702

Country of ref document: AU

Date of ref document: 20130517

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 2013724707

Country of ref document: EP

REG Reference to national code

Ref country code: BR

Ref legal event code: B01A

Ref document number: 112014028804

Country of ref document: BR

ENP Entry into the national phase

Ref document number: 2014151727

Country of ref document: RU

Kind code of ref document: A

ENP Entry into the national phase

Ref document number: 112014028804

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20141119