Patent US3873736A successfully refreshed from Google Patents.
US3873736A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Semi-moist meat resembling food product and method of preparation
Assignee: Individual
•
Filing: 1972-04-19
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Granted: 1975-03-25
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Expires: 1992-04-19
Abstract
Abstract The invention relates to a semi-moist protein food product of meaty and other materials having an elastic texture resembling that of natural meat. The product of the invention contains the water-soluble substances necessary to stabilize moist foods against microbiological spoilage and sufficient heat-coagulated protein, preferably wheat gluten, to confer the desired solidity and elasticity on the product. The product can be made by adding a heat-coagulable protein to a mix of pasteurised meats and water-soluble substances and then raising the temperature to coagulate the protein and form a solid product. The product can be cut into chunks while hot and retains its integrity, and can be sprayed or coated with oils or stabilized solutions of flavourings, humectants or antimycotics.
Inventors
- 👤 Hugh Charles Palmer
- 👤 Derek Horrocks
- 👤 Keith Buckley
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 13:57
CPC Classifications
A; A23; A23K; A23K20/00; A23K20/10; A23K20/142; A23K20/147; A23K10/00; A23K10/20; A23K30/00; A23K40/00; A23K40/20; A23K50/00; A23K50/40; A23K50/45; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
86 words
A food product consisting essentially of a comminuted meat component; from 15 to 45% moisture; a water-soluble bacteriostatic component in a quantity sufficient to impart a water activity in the range of about 0.65 to about 0.85, and a coherent elastic matrix embedding said components and moisture comprising a heat-coagulated edible protein in an amount from about 25 to about 40% of the total weight of the product; said product having a sufficiently coherent elastic texture similar to that of raw meat for slicing into chunks.
Claim 2
Dependent Claim
86 words
A food product consisting essentially of a comminuted meat component; from 15 to 45% moisture; a water-soluble bacteriostatic component in a quantity sufficient to impart a water activity in the range of about 0.65 to about 0.85, and a coherent elastic matrix embedding said components and moisture comprising a heat-coagulated edible protein in an amount from about 25 to about 40% of the total weight of the product; said product having a sufficiently coherent elastic texture similar to that of raw meat for slicing into chunks.
Claim 3
Dependent Claim
31 words
A food product according to claim 1 wherein the heat coagulated protein is selected from the group consisting of coagulated wheat gluten, dry blood plasma, soya protein isolate and egg albumen.
Claim 4
Dependent Claim
28 words
A food product according to claim 1 wherein the water-soluble material is selected from the group consisting of sucrose, dextrose monohydrate, propylene glycol, glycerol, sorbitol and sodium chloride.
Claim 5
Dependent Claim
14 words
A food product according to claim 1 having a pH of 5.5 to 6.5.
Claim 6
Dependent Claim
37 words
A food product according to claim 1 in the form of cut pieces coated with at least one of an edible oil and a stabilized aqueous solution containing at least one of humectants, antimycotics and flavoring materials.
Claim 7
Dependent Claim
26 words
The food product according to claim 1 further including small quantities of additives selected from the group consisting of humectants, dyes, antimycotics, anti-oxidants, and nutrient substances.
Claim 8
Dependent Claim
116 words
A PROCESS FOR THE PRODUCTION OF A PROTEINACEOUS FOOD PRODUCT HAVING A CHEWY ELASTIC TEXTURE COMPRISING THE STEPS OF: PREPARING A MIX CONSISTING ESSENTIALLY OF A COMMINUTED PASTEURISED MEAT COMPONENT, MOISTURE SUFFICIENT OT PROVIDE 15 TO 45% BY WEIGHT MOISTURE IN THE TOTAL PRODUCT, AND A BACTERIOSTATIC WATER SOLUBLE COMPONENT IN QUANTITY SUFFICIENT TO IMPART A WATER ACTIVITY IN THE RANGE OF ABOUT 0.65 TO 0.85, INCORPORATING A HEAT-COAGULABLE PROTEIN IN SAID MIX IN AN AMOUNT OF ABOUT 25 TO ABOUT 40% BY WEIGHT OF THE TOTAL PRODUCT AT A TEMPERATURE BELOW THAT AT WHICH IT COAGULATES, AND HEATING THE RESULTING MIXTURE TO COAGULATE THE HEAT-COAGULABLE PROTEIN TO PRODUCE A COHERENT ELASTIC MATRIC EMBEDDING SAID COMPONENTS.
Claim 9
Dependent Claim
116 words
A PROCESS FOR THE PRODUCTION OF A PROTEINACEOUS FOOD PRODUCT HAVING A CHEWY ELASTIC TEXTURE COMPRISING THE STEPS OF: PREPARING A MIX CONSISTING ESSENTIALLY OF A COMMINUTED PASTEURISED MEAT COMPONENT, MOISTURE SUFFICIENT OT PROVIDE 15 TO 45% BY WEIGHT MOISTURE IN THE TOTAL PRODUCT, AND A BACTERIOSTATIC WATER SOLUBLE COMPONENT IN QUANTITY SUFFICIENT TO IMPART A WATER ACTIVITY IN THE RANGE OF ABOUT 0.65 TO 0.85, INCORPORATING A HEAT-COAGULABLE PROTEIN IN SAID MIX IN AN AMOUNT OF ABOUT 25 TO ABOUT 40% BY WEIGHT OF THE TOTAL PRODUCT AT A TEMPERATURE BELOW THAT AT WHICH IT COAGULATES, AND HEATING THE RESULTING MIXTURE TO COAGULATE THE HEAT-COAGULABLE PROTEIN TO PRODUCE A COHERENT ELASTIC MATRIC EMBEDDING SAID COMPONENTS.
Claim 10
Dependent Claim
27 words
A process according to claim 7 wherein a solution comprising at least one of humectant, dyes, antioxidants and nutrient substances is added to the pasteurised meat component.
Claim 11
Dependent Claim
26 words
A process according to claim 7 wherein the mixture is baked at a temperature from 45* to 235* C for times between 1 and 60 minutes.
Claim 12
Dependent Claim
13 words
The process according to claim 9 wherein the heat-coagulable protein is wheat gluten.
Claim 13
Dependent Claim
33 words
A process according to claim 7 including the steps of: stretching said mixture including the heat-coagulable protein; and allowing said stretched mixture to relax before heating, whereby a crinkled meat-like surface is produced.
Claim 14
Dependent Claim
48 words
A process according to claim 7 including the steps of: applying microwave heating to partially heat-coagulated chunks of said mixture containing the coagulable protein to rapidly expand the chunks; and terminating said microwave energy application and allowing said chunks to contract back to acquire a crinkled surface appearance.
Claim 15
Dependent Claim
34 words
A process according to claim 7 wherein the meat component is pasteurised at about 100*C and the temperature of said mix is allowed to fall to about 70*C before the heat-coagulable protein is added.
Claim 16
Dependent Claim
32 words
A process according to claim 7 wherein layers of different coloured mixes containing heat-coagulable protein are brought together before heating to form a layered product at a temperature from 20* to 85*C.
Claim 17
Dependent Claim
13 words
The process according to claim 7 wherein the heat-coagulable protein is wheat gluten.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-03-24 | 1978-09-23 | 1979-03-25 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-03-24 | 1982-09-23 | 1983-03-25 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-03-24 | 1986-09-23 | 1987-03-25 | $7700.00 | Window Closed / Lapsed |