公开(公告)号：US4143172A

公开(公告)日：1979-03-06

申请号：US619179

申请日：1975-10-03

申请人： John R. Mitchell ,  Keith Buckley ,  Ian E. Burrows

发明人： John R. Mitchell ,  Keith Buckley ,  Ian E. Burrows

IPC分类号： A23C9/137 ,  A23C9/154 ,  A23G9/00 ,  A23G9/32 ,  A23K1/10 ,  A23K1/14 ,  A23K1/16 ,  A23K1/18 ,  A23K1/20 ,  A23K3/00 ,  A23L1/00 ,  A23L1/03 ,  A23L1/05 ,  A23L1/0524 ,  A23L1/06 ,  A23L1/064 ,  A23L1/212 ,  A23L1/31 ,  A23C23/00 ,  A23L1/04

CPC分类号： A23G9/32 ,  A23C9/137 ,  A23C9/1544 ,  A23K10/20 ,  A23K10/37 ,  A23K20/163 ,  A23K30/00 ,  A23K50/48 ,  A23L13/06 ,  A23L21/12 ,  A23L29/231 ,  Y02P60/877 ,  Y10S426/805

摘要： The invention relates to food products having a gelled or thickened aqueous phase, a pH value of 2.5 up to 5.0 and in the case of milk products up to the neutral range about 7.5. Applicants have found unexpected benefit in using crude pectinaceous material of which the degree of esterification is or has been reduced to less than 20%, and preferably less than 10%, as the thickening or gelling agent in such products. Gel strength measurements show that comparable gels are formed with much lower pectin concentrations when the crude material is used than when purified or extracted pectin is employed. Gel structures are better and there is an outstanding cost advantage. Products contain from 0.1 to 20% crude pectinaceous material such as comminuted citrus peel. They may contain comminuted animal or vegetable protein or fruit puree or other flavoring at a pH of 2.5 to 5.0. Alternatively they may contain milk or milk derivatives, for example, from 2 to 60% milk solids and may have an acidic pH in the case of yoghurts or a pH up to about 7.5 in the case of ice cream, desserts or other milk products.

公开(公告)号：US4332832A

公开(公告)日：1982-06-01

申请号：US110245

申请日：1980-01-07

申请人： Keith Buckley ,  Ian E. Burrows ,  Philip J. Lowe

发明人： Keith Buckley ,  Ian E. Burrows ,  Philip J. Lowe

IPC分类号： A23K1/00 ,  A23K1/10 ,  A23K1/18

CPC分类号： A23K50/42 ,  A23K10/26 ,  A23K40/20 ,  Y10S426/805

摘要： A rehydratable dry animal food is prepared by preparing a mix of comminuted, heat-treated meaty materials, fat and pregelatinized starch carbohydrate binder, forming the mix into pieces and drying the pieces to form permeable solid pieces which rehydrate to a paste-like material of heterogeneous texture. The mix preferably contains bone fragments, which can be softened by autoclaving and which lend a desirable flaky texture to the rehydrated product. The pregelatinized starch carbohydrate binder may be pregelatinized potato powder or cereal products in which the starch content is in pregelatinized form or other starch containing products in which the starch component has been pregelatinized. Typical mixes contain 70-80% meaty materials, 10% fat and 10-20% of said binder. The pieces may be extruded under low pressure or extrusion-expanded to give an open texture.

摘要翻译： 通过制备经粉碎，热处理的肉类材料，脂肪和预胶化淀粉碳水化合物粘合剂的混合物来制备可再水化的干动物食品，将混合物形成片并干燥片以形成可渗透的固体片，其再次水合成糊状材料 异质纹理。 混合物优选含有骨碎片，其可以通过高压灭菌软化，并且对再水化产物产生期望的片状质地。 预胶化淀粉碳水化合物粘合剂可以是预胶化的马铃薯粉末或其中淀粉含量为预胶化形式的谷物产品或其中淀粉组分已被预胶化的其它含淀粉的产品。 典型的混合物含有70-80％的肉质材料，10％的脂肪和10-20％的所述粘合剂。 这些碎片可以在低压下挤出或挤出膨胀以产生开放的质地。

公开(公告)号：US4276311A

公开(公告)日：1981-06-30

申请号：US60172

申请日：1979-07-24

申请人： Ian E. Burrows ,  Peter A. Cheney

发明人： Ian E. Burrows ,  Peter A. Cheney

IPC分类号： A23K1/00 ,  A23K1/18 ,  A23L1/31 ,  A23B4/12

CPC分类号： A23K50/48 ,  A23K40/00 ,  A23L13/06 ,  Y10S426/805

摘要： A shelf stable food product, which can be used for domestic animals comprises solid protein pieces in an aqueous gel and contains 6 to 20% protein, 3 to 12% fat and 65 to 95% moisture and is stabilized by antimycotic and a pH of 4.5 or below achieved with acid-producing micro-organisms. The product is prepared by dissolving a gelling agent in the aqueous phase of the product components at a pH value above 4.5, and after adding the other ingredients a gel is formed, and the pH is reduced by fermentation to a value below 4.5. Gelling agents may be ionic polysaccharides, including alginates, pectates and carrageenan, or thermoreversible protein systems such as gelatine.

摘要翻译： 可用于家畜的搁置稳定的食品包括在水性凝胶中的固体蛋白质片，含有6至20％的蛋白质，3至12％的脂肪和65至95％的水分，并通过抗真菌剂和4.5的pH稳定 或以下用酸产生微生物实现。 该产物通过将溶胶剂溶于产物组分的水相中，pH值高于4.5，加入其他成分后形成凝胶，通过发酵将pH降低到4.5以下。 胶凝剂可以是离子多糖，包括藻酸盐，果胶和角叉菜胶，或热可逆蛋白质系统，如明胶。