公开(公告)号：US4212894A

公开(公告)日：1980-07-15

申请号：US952524

申请日：1978-10-18

Applicant: Roger W. Franzen, Jr. ,  Charles J. Cante ,  Joseph J. Griffin ,  Robert E. Schara ,  Charles T. Stocker

Inventor： Roger W. Franzen, Jr. ,  Charles J. Cante ,  Joseph J. Griffin ,  Robert E. Schara ,  Charles T. Stocker

IPC: A23K1/10 ,  A23K1/18 ,  A23L3/3463 ,  A23B4/02 ,  A23B4/14

CPC classification number: A23L3/3463 ,  A23K10/26 ,  A23K50/45 ,  Y10S426/805

Abstract: Disclosed is an improved process for preparing shelf-stable, intermediate-moisture pet foods. The process provides a new meat storage unit operation wherein the meats are ground, slurried in flowable form in a preservative solution, and stored in slurry form. The preservative system will preferably comprise the liquid preservatives employed in the final pet food product. According to the best mode, ground raw meat is slurried with a solution containing propylene glycol, sodium chloride, potassium sorbate and phosphoric acid to achieve a slurry pH of from 4.8 to 5.5. The slurry is stored at a temperature of between 30.degree. and 60.degree. C. The new unit operation of storing meats eliminates the labor, energy and capital intensive storage of meats in frozen or refrigerated form.

Abstract translation: 公开了一种用于制备货架稳定的中等水分宠物食品的改进方法。 该方法提供了一种新的肉类储存单元操作，其中研磨肉类，在防腐溶液中以可流动的形式浆化，并以浆料形式储存。 防腐剂体系优选包含在最终宠物食品中使用的液体防腐剂。 根据最佳方式，用含有丙二醇，氯化钠，山梨酸钾和磷酸的溶液将研磨的生肉制成淤浆，以达到浆料pH为4.8至5.5。 将浆料储存在30℃至60℃的温度之间。储存肉类的新单元操作消除了以冷冻或冷冻形式的肉类的劳动，能源和资本密集储存。

公开(公告)号：US4832976A

公开(公告)日：1989-05-23

申请号：US122998

申请日：1987-11-19

Applicant: Joseph J. Griffin ,  Debra H. Reisinger ,  Michael S. Smagula ,  Michael R. Tancredi

Inventor： Joseph J. Griffin ,  Debra H. Reisinger ,  Michael S. Smagula ,  Michael R. Tancredi

IPC: A23G3/34 ,  A23G9/08 ,  A23G9/14 ,  A23G9/32 ,  A23G9/34 ,  A23G9/38 ,  A23G9/44 ,  A23G9/48 ,  A23G9/52

CPC classification number: A23G9/32 ,  A23G9/083 ,  A23G9/14 ,  A23G9/34 ,  A23G9/38 ,  A23G9/48 ,  Y10S426/804

Abstract: A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.

Abstract translation: 含有基于重量的92至96％水，1至2.5％麦芽糖糊精，1至2％甘油和0.3份的组合物制备具有柔软，非脆性质地的低固体，非充气，静态冷冻甜食 至0.8％明胶。 该组合物还可以含有果汁固体，食用酸和胶稳定剂。

公开(公告)号：US4582712A

公开(公告)日：1986-04-15

申请号：US667185

申请日：1984-11-01

Applicant: Alexander A. Gonsalves ,  Joseph J. Griffin ,  Richard A. Smith

Inventor： Alexander A. Gonsalves ,  Joseph J. Griffin ,  Richard A. Smith

IPC: A23G9/04 ,  A23G9/26 ,  A23G9/32 ,  A23G9/34 ,  A23G9/46 ,  A23G9/00

CPC classification number: A23G9/32 ,  A23G9/04 ,  A23G9/26 ,  A23G9/34 ,  A23G9/46 ,  Y10S426/804

Abstract: A high quality, gelatin-free frozen confection which is ready-to-eat at freezer temperatures is disclosed. The frozen confection maintains its shape on a stick during normal consumption, exhibits excellent storage stability, and delivers a refreshing, texturally-pleasing eating experience. The elimination of gelatin from previous frozen confection formulations has been found in the invention to improve upon the heavy-bodied texture of past formulations, and to enable a reduction in the total hydrocolloid level required to fully bind the water in the frozen confection.

Abstract translation: 公开了一种在冷冻室温度下即食的高品质，无明胶的冷冻甜食。 冷冻甜食在正常消费期间保持其在棒上的形状，显示出优异的储存稳定性，并提供清爽，质感愉悦的饮食体验。 在本发明中已经发现从先前的冷冻甜食制剂中消除明胶以改善过去配方的重质感，并且能够降低完全结合冷冻甜食中的水所需的总水胶体水平。