Meat analogue with external texture

A technology of artificial meat and outer surface, which is applied in the molding or processing of animal feed, animal husbandry, additional food elements, etc., can solve the problems of high cost of raw materials for artificial meat, etc.

Active Publication Date: 2010-03-24
MARS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the need to use functional proteins to create internal textures leads to high raw material costs for artificial meat

Method used

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  • Meat analogue with external texture
  • Meat analogue with external texture
  • Meat analogue with external texture

Examples

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Embodiment Construction

[0025] Here, the present invention is exemplified and synthesized by the following methods.

[0026] This basic method uses methods well known to those skilled in the art. The present invention uses a special formula to prepare relatively low-protein artificial meat products suitable for mixing in pet food products, and prepares these products under selected operating conditions and equipment.

[0027] The formulation of this material is summarized in Table 1 below.

[0028] Table 1

[0029] components

quality%

rice

66.66

the liver

19.05

Glycerin

7.62

Salt

3.33

vegetable oil

1.91

potassium chloride

0.95

Potassium sorbate

0.27

citric acid

0.10

red pigment

0.09

antioxidant

0.02

[0030] Crush the liver using a 3 mm holed disk. Liver is of particular advantage in formulations because it has such a structure that hot vapor...

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PUM

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Abstract

A method of manufacturing a meat analogue containing between about 5% and about 40% protein by mass, in an extrusion cooker. The mixture is extruded into ambient temperature and pressure, whereupon the cross-sectional area of the extruded material expands to at least twice the cross-sectional area of the extrusion orifices; the extrudate is held at ambient temperature and pressure conditions to facilitate the formation of a 'skin' on the outer surface of the extrudate, contraction of the cross-sectional area of the extrudate causes the 'skin' to wrinkle in a manner that gives the appearance of cooked muscle meat. Also claimed is a meat analogue wherein the bulk of the analogue consists substantially of starch and protein; the analogue has an outer surface that has a wrinkled appearance and has a higher percentage of protein than present in the centre of the analogue.

Description

technical field [0001] The invention relates to the field of industrial manufacturing of artificial meat. In particular, the present invention relates to an improved method of making a relatively inexpensive carbohydrate-based artificial meat having a surface texture similar to that of real meat, thereby producing the artificial meat. Background technique [0002] A continuing challenge for manufacturers of pet food products is to serve animals with food that is visually appealing enough to pet owners to satisfy the owner that they are providing their pet with a wholesome and appetizing food. This is not an easy task, since the ingredients available to pet food manufacturers are usually of lower quality than human food, so that manufacturers can provide food at a competitive price. [0003] Therefore, pet food manufacturers are exploring the preparation of artificial meat cubes, especially dog ​​food or cat food mentioned below, whose imitation has the appearance of high-qu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/14A23L13/00A23L13/60
CPCA23K1/1643A23K1/10A23K1/1846A23K1/003A23K1/106A23K1/14A23K10/20A23K10/26A23K10/30A23K20/163A23K40/20A23K40/25A23K50/40A23K20/20
Inventor 安德鲁·詹森·雷德曼
Owner MARS INC
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