Deprecated: The each() function is deprecated. This message will be suppressed on further calls in /home/zhenxiangba/zhenxiangba.com/public_html/phproxy-improved-master/index.php on line 456
NZ770814B2 - A texture modified food product - Google Patents
[go: Go Back, main page]

NZ770814B2 - A texture modified food product - Google Patents

A texture modified food product

Info

Publication number
NZ770814B2
NZ770814B2 NZ770814A NZ77081419A NZ770814B2 NZ 770814 B2 NZ770814 B2 NZ 770814B2 NZ 770814 A NZ770814 A NZ 770814A NZ 77081419 A NZ77081419 A NZ 77081419A NZ 770814 B2 NZ770814 B2 NZ 770814B2
Authority
NZ
New Zealand
Prior art keywords
paste
meat
mould
texture
food product
Prior art date
Application number
NZ770814A
Other versions
NZ770814A (en
Inventor
Ian William Cook
Michael Andrew Cook
Original Assignee
I Cook Catering Services Pty Ltd
Filing date
Publication date
Priority claimed from AU2018203879A external-priority patent/AU2018203879B2/en
Application filed by I Cook Catering Services Pty Ltd filed Critical I Cook Catering Services Pty Ltd
Publication of NZ770814A publication Critical patent/NZ770814A/en
Publication of NZ770814B2 publication Critical patent/NZ770814B2/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/20—Preservation of foods or foodstuffs, in general by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/21—Binding agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/242—Thickening agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/10—Gas
    • A23V2250/116—Ethylene
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5086—Xanthan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch

Abstract

The invention is directed to a method of preparing a texture modified food product for consumption by a dysphagic consumer, comprising the steps: (a) providing a cooked fish or meat; (b) comminuting the cooked fish or meat to form a paste; c) introducing an additive into the paste to retain or acquire a required consistency and flow characteristic, the additive including a xanthan gum content of between 0.1 – 0.5 % by weight and an agglomerated modified potato starch content of between 1.0 – 3.0% by weight; d) setting the paste in a mould to shape the texture modified food product, with at least a portion of the mould being shaped to impart a shape and an exterior texture onto the paste to resemble a non-texture modified portion of the selected fish or meat; and e) pasteurising the set and shaped texture modified food product to increase a usable shelf life thereof. This invention offers a potential solution for providing dysphagic consumers with a way to enjoy fish and meat products safely and with some resemblance to the original food.

Claims (30)

CLAIMS :
1. A method of preparing a texture modified food product for consumption by a dysphagic consumer, comprising the steps: 5 a) cooking a selected fish or meat; b) comminuting the cooked fish or meat to form a paste; c) introducing an additive into the paste to retain or acquire a required consistency and flow characteristic, the additive including a xanthan gum content of between 0.1 – 0.5 % by weight and an agglomerated modified potato starch content of 10 between 1.0 – 3.0% by weight; d) setting the paste in a mould to shape the texture modified food product, with at least a portion of the mould being shaped to impart a shape and an exterior texture onto the paste to resemble a non-texture modified portion of the selected fish or meat; and 15 e) pasteurising the set and shaped texture modified food product to increase a usable shelf life thereof.
2. The method of claim 1, wherein step (b) includes comminuting without any added water or liquid stock.
3. The method of claim 1 or claim 2, wherein the step of cooking the selected fish or meat includes plunging the raw fish or meat into boiling water for a predetermined time period. 25
4. The method of any one of claims 1 to 3, wherein the method further comprises a step of adding air into the paste to form an aerated paste.
5. The method of any one of claims 1 to 3, wherein step (b) includes aerating the cooked fish or meat during the comminuting step and forming an aerated paste that 30 forms soft peaks.
6. The method of any one of claims 1 to 5, wherein the step of comminuting the cooked fish or meat is performed with a shear-blade cutter or a bowl cutter. 35
7. The method of claim 6, wherein the step of comminuting the cooked fish or meat is continued until particles of the comminuted fish or meat are between 5-40 microns.
8. The method of any one of claims 1 to 7, further comprising a step of assessing the consistency of the paste prior to setting the paste in the mould. 5
9. The method of claim 8, wherein the step of assessing the consistency of the paste additionally involves a step of adjusting the paste to increase the viscosity of the paste to meet a predetermined standard.
10. The method of claim 9, wherein the step of adjusting the paste comprises further 10 comminuting and /or aerating the paste.
11. The method of claim 10, wherein the additive additionally comprises at least one of modified potato starch; natural vegetable fibre; bamboo fibre; flavourless starch; salt and pepper.
12. The method of any one of claims 1 to 11, wherein vegetable fibre is introduced into the paste at a quantity of about 1.0 - 5.0%.
13. The method of any one of claims 1 to 12, including introducing the paste into the 20 mould while warm, prior to setting the paste in the mould.
14. The method of any one of claims 1 to 12, including introducing the paste into the mould while cold, prior to setting the paste in the mould. 25
15. The method of any one of claims 1 to 14, further comprising the step of integrating the mould with a thermoforming machine.
16. The method of any one of claims 1 to 15, further comprising the step of maintaining the mould at a temperature below 1 degree Celsius to set the paste in the mould and 30 shape the texture modified food product.
17. The method of any one of claims 1 to 16, wherein the mould provides a recess shaped to impart the shape and exterior texture onto the paste to resemble the non- texture modified portion of the selected fish or meat.
18. The method of claim 17, wherein the mould provides a plurality of recesses shaped to impart the shape and exterior texture onto the paste to resemble the non-texture modified portion of the selected fish or meat. 5
19. The method of claim 18, wherein each of the plurality of shaped recesses have an equal volume.
20. The method of any one of claims 1 to 19, further comprising a step of lining the mould with a first layer of packaging material prior to introducing the paste therein.
21. The method of claim 20, comprising vacuum assisting the drawing of the first layer of packaging material into the mould prior to receiving the paste.
22. The method of claim 21, further comprising the step of operatively engaging the 15 mould with a thermo-forming machine.
23. The method of any one of claims 20 to 22, further comprising the steps of disposing a second layer of packaging material over the mould after the paste has been received therein, and fusing the second layer of packaging material with the first 20 layer of packaging material thereby forming a sealable pouch around the set texture modified food product to form a packaged product.
24. The method of claim 23, further comprising the step of air evacuating the sealable pouch prior to sealing.
25. The method of claim 23, further comprising the step of back-flushing the sealable pouch with carbon dioxide and nitrogen to remove suspended oxygen from the moulded texture modified food product prior to sealing the pouch. 30
26. The method of any one of claims 23 to 25, further comprising the step of hot pasteurising the sealable pouch to increase usable shelf life of the packaged product.
27. The method of any one of claims 23 to 25, further comprising the step of cold pasteurising the sealable pouch to increase usable shelf life of the packaged product.
28. The method of any one of claims 23 to 27, further comprising the step of freezing the sealable pouch for distribution of the packaged product.
29. A packaged pasteurised texture modified food product for consumption by a 5 dysphagic consumer, comprising; a texture modified food product comprising a paste formed from a comminution of a cooked, selected fish or meat; an additive comprising: xanthan gum at a quantity of about 0.1 - 0.5% by weight; and agglomerated modified potato starch (AMPS) at a quantity of about 1.0 - 10 3.0% by weight, to retain or acquire a required consistency and flow characteristic of the paste, the paste retaining the flavour of the cooked, selected fish or meat; and a sealed pouch, at least a portion thereof being formed to impart a shape and an exterior texture onto the paste to resemble a non-texture modified portion of the selected fish or meat, 15 wherein the sealed pouch is formed in a mould that imparts the shape and exterior texture onto the paste such that, when set, the texture modified food product maintains the shape and exterior texture of the non-texture modified portion of the selected fish or meat when removed from the sealed pouch and heated. 20
30. The packaged pasteurised texture modified food product of claim 29, wherein the additive further contains any one of more of the following: guar gum; modified potato starch; natural vegetable fibre, wherein the vegetable fibre is introduced into the paste at a quantity of about 1.0 - 5.0%; bamboo fibre; flavourless starch; and salt and pepper. The packaged pasteurised texture modified food product of claim 29 or claim 30, wherein the paste is made from any one of the following: bacon, beef, calamari, chicken, duck, eel, flake, ham, lamb, lobster, mullet, mussels, plaice, pork, prawns, salmon, scallops, tuna, turkey and veal. The packaged pasteurised texture modified food product of any one of claims 30 or claim 31, wherein the paste retains the colour of the selected fish or meat. 1 / 16
NZ770814A 2019-05-23 A texture modified food product NZ770814B2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2018203879A AU2018203879B2 (en) 2018-06-01 2018-06-01 A texture modified food product
PCT/AU2019/050507 WO2019227138A1 (en) 2018-06-01 2019-05-23 A texture modified food product

Publications (2)

Publication Number Publication Date
NZ770814A NZ770814A (en) 2024-12-20
NZ770814B2 true NZ770814B2 (en) 2025-06-19

Family

ID=

Similar Documents

Publication Publication Date Title
AU682418B2 (en) Low salt and/or low phosphate sausages manufacture
CN101541187A (en) Meat substitute food product and preparation method thereof
EP2632806B1 (en) A process for processing animal protein product into cooked, sliced form
AU2022100004A4 (en) A texture modified food product
US2798814A (en) Frozen food patties and method of preparing same
CN105962113A (en) Boneless chicken fillet and manufacture method thereof
CN102038232B (en) Method for preparing preprocessed milky white mutton soup
CN101999692A (en) Instant sausage and making method thereof
JPWO1996027300A1 (en) Processed fish meat, fish meat food material using the same, and method for producing processed fish meat
JP3051403B1 (en) Processed food material for skewers and method for producing the same
US2808335A (en) Method of preparing a turkey loaf
Xiong et al. Meat and meat products
NZ770814B2 (en) A texture modified food product
KR101190241B1 (en) Manufacturing method of taste ball processed-food and taste ball processed-food manufactured by this
KR102088592B1 (en) multilayer Patty Steak Manufacturing Method
Binsi et al. Value added fish products
RU2842508C2 (en) Meat bars
CN106562261A (en) Cantonese style sausage added with Spanish mackerel meat pieces and preparation method thereof
RU2858271C2 (en) Method for producing food product and product obtained by this method
EP1416814B1 (en) Method of processing swimming poultry liver
RU90660U1 (en) BLACKED HOUSING FROM FORMED POTATO PUREE
Siebert Red meat processing
JP2004329098A (en) Fish-paste product
NAMBUDIRI Value Addition in Fish Processing
KR20090001042A (en) Production method of smoked chicken breast slice and its products