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公开(公告)号：US20140154390A1
公开(公告)日：2014-06-05
申请号：US14087893
申请日：2013-11-22
Applicant: Nestec SA
Inventor： Michael G. Rayner , Jean Luz Rayner , Rachel Miller
IPC: A23K1/18
Abstract: The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.
Abstract translation: 本发明提供了包括肉类模块和肉汁的假面食食品组合物，该肉汁包含一种增稠剂，该增稠剂选自由肉汁中存在的口香糖，其重量为肉汁的约0.5至约3.0％，淀粉 以肉汁重量的约2.0％至约9.0％的量存在于肉汁中，及其组合。 食物组合物的水分含量为组合物重量的约60％至约74％，并且具有面包型结构。 在一个实施方案中，假面食品组合物的水分含量为组合物重量的约67％至约74％。 此外，本发明提供了制造假面食食品组合物的方法，并且还提供了包含一种或多种假面包组合物和与假面食食品组合物相容的一种或多种可食用成分的混合食物组合物。
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公开(公告)号：US10743564B2
公开(公告)日：2020-08-18
申请号：US15946361
申请日：2018-04-05
Applicant: NESTEC SA
Inventor： Michael G. Rayner , Jean Luz Rayner , Rachel Miller
Abstract: The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.
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公开(公告)号：US20180220676A1
公开(公告)日：2018-08-09
申请号：US15946361
申请日：2018-04-05
Applicant: NESTEC SA
Inventor： Michael G. Rayner , Jean Luz Rayner , Rachel Miller
Abstract: The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.
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公开(公告)号：US09968115B2
公开(公告)日：2018-05-15
申请号：US14087893
申请日：2013-11-22
Applicant: Nestec SA
Inventor： Michael G Rayner , Jean Luz Rayner , Rachel Miller
Abstract: The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.
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