Patent Application
20130309372
1. Field of the Invention
The invention relates generally to food products and particularly to canned food products that contain a meat emulsion encasing one or more hydrocolloid dispersions having a different appearance and texture and to methods for making such food products.
2. Description of Related Art
Canned food products come in many forms. Such products can be loaf type products having variations in texture and appearance, meat loaf products having a distinct appearance and texture, or aerated mousse products having their typical airy texture and appearance. These products are typically prepared by comminuting raw meat and mixing it with water, salt, spices, curing agents, gelling agents and, if necessary, fats to form a batter that is then heated. The heated batter is then filled into containers such as cans to form, after retorting and cooling, a meat loaf. Variations in loaf texture and appearance are achieved by varying particle size in the batter and by varying the type and level of binders in the batter.
Another common form of canned food products is meat or meat analog chunks (U.S. Pat. No. 4,781,939, U.S. Pat. No. 6,379,738 and U.S. Pat. No. 6,692,787) or slices (EP 1 565 069 A1) in gravy or sauce. Other variations include the meat or meat analog chunks in loaf (U.S. Pat. No. 6,440,485), aspic, or gel form. Further variations in canned food product image include distinct bi-layering of chunks and loaf forms (U.S. Pat. No. 6,582,740) or multi-layering of these (U.S. Pat. No. 6,911,224). Other variations are made by introducing a center filling where the center filling layer is a loaf batter of a different color or texture or both, or where the center filling is chunks in gravy (EP 1 061 815 B1). For this product, the center filling was visible on removal of the lid (top) and on emptying (bottom).
These canned food products are adequate for their purpose. However, consumers of canned food products, including pet owners and caregivers, are continually seeking novel yet appealing canned food product forms or varieties. There is, therefore, a need for new canned food products that bring variety and appeal to consumers, including meat-filled type products that are highly desirable by the consumer.
It is, therefore, an object of the present invention to provide canned food products comprising a can containing a meat emulsion encasing one or more hydrocolloid dispersions.
It is another object of the present invention to provide food products comprising a meat emulsion encasing one or more hydrocolloid dispersions.
It is a another object of the invention to provide methods for making food products containing a meat emulsion encasing one or more hydrocolloid dispersions that have a different appearance and texture when compared to the meat emulsion.
It is a further object of the invention to provide multi-pack packages of the canned food products of the invention.
One or more of these or other objects are achieved by providing food products comprising a meat emulsion encasing one or more hydrocolloid dispersions. The one or more hydrocolloid dispersions have a unique texture and a unique appearance when compared to the meat emulsion. Due to the low miscibility or non-miscibility of the one or more hydrocolloid dispersions and the meat emulsion, the food products have two distinct and separate phases—an inner phase corresponding to the one or more hydrocolloid dispersions and an outer phase corresponding to the meat emulsion.
Other and further objects, features, and advantages of the present invention will be readily apparent to those skilled in the art.
The term “encased” means that one or more hydrocolloid dispersions are completely or substantially enclosed by a meat emulsion, where the one or more hydrocolloid dispersions are substantially enclosed if less than 25% of the one or more hydrocolloid dispersions are visible on the surface for the food product.
The term “can” means a rigid retortable container, e.g., a metal container such as a metal or metal alloy can, a plastic container, a glass container, and combinations thereof.
The term “canned” means that a food product is contained in a can.
The term “companion animal” means domesticated animals such as cats, dogs, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, horses, cows, goats, sheep, donkeys, pigs, and the like.
As used herein, ranges are used herein in shorthand, to avoid having to list and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range.
As used herein, the singular form of a word includes the plural, and vice versa, unless the context clearly dictates otherwise. Thus, the references “a”, “an”, and “the” are generally inclusive of the plurals of the respective terms. For example, reference to “food composition” or “a method of making a food composition” includes a plurality of such “food compositions” or “methods.” Similarly, the words “comprise”, “comprises”, and “comprising” are to be interpreted inclusively rather than exclusively. Likewise the terms “include”, “including” and “or” should all be construed to be inclusive, unless such a construction is clearly prohibited from the context.
The terms “comprising” or “including” are intended to include embodiments encompassed by the terms “consisting essentially of” and “consisting of”. Similarly, the term “consisting essentially of” is intended to include embodiments encompassed by the term “consisting of”.
All percentages expressed herein are by weight of the total weight of the food composition unless expressed otherwise. For example, an ingredient in an amount of 25% by weight means that the amount of the ingredient is 25% of the total weight of the food composition. Thus, if the total weight of the food composition is 100 grams, the actual amount of the ingredient corresponding to 25% by weight would be 25 grams.
The products and methods and other advances disclosed here are not limited to particular methodology, protocols, ingredients, components and reagents described herein because, as the skilled artisan will appreciate, they may vary. Further, the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to, and does not, limit the scope of that which is disclosed or claimed.
Unless defined otherwise, all technical and scientific terms, terms of art, and acronyms used herein have the meanings commonly understood by one of ordinary skill in the art in the field(s) of the invention, or in the field(s) where the term is used. Although any compositions, methods, articles of manufacture, or other means or materials similar or equivalent to those described herein can be used in the practice of the present invention, the preferred compositions, methods, articles of manufacture, or other means or materials are described herein.
All patents, patent applications, publications, technical and/or scholarly articles, and other references cited or referred to herein are in their entirety incorporated herein by reference to the extent allowed by law. The discussion of those references is intended merely to summarize the assertions made therein. No admission is made that any such patents, patent applications, publications or references, or any portion thereof, are relevant, material, or prior art. The right to challenge the accuracy and pertinence of any assertion of such patents, patent applications, publications, and other references as relevant, material, or prior art is specifically reserved.
In one aspect, the invention provides food products comprising a can, the can comprising one or more hydrocolloid dispersions in the interior of the can and a meat emulsion encasing the one or more hydrocolloid dispersions. Generally, the meat emulsion forms an outer matrix encasing the one or more hydrocolloid dispersions and the one or more hydrocolloid dispersions and the meat emulsion have a different appearance, texture, or other distinguishing property when compared. In one embodiment, the invention provides a food product including a firmly set meat emulsion forming an outer matrix encasing one or more hydrocolloid dispersions.
The one or more hydrocolloid dispersions and the meat emulsion comprise any suitable amount of the food product. In various embodiments, the one or more hydrocolloid dispersions comprise from about 20 to about 80% of the food product, preferably from about 30 to about 70%. In certain embodiments, the one or more hydrocolloid dispersions comprise from about 25 to about 75% of the food product and the meat emulsion comprises the remaining 75 to 25% of the food product.
In preferred embodiments, the one or more hydrocolloid dispersions are in the form of a gel or a flowable sol. In more preferred embodiments, the one or more hydrocolloid dispersions are in the form of a gel or a flowable sol that gives a creamy or sauce-like appearance comprising from about 25 to about 75% of the food product.
The one or more hydrocolloid dispersions comprise any suitable ingredients, e.g., xanthan, carboxy methyl cellulose, konjac, guar, agar agar, gum arabic, locus bear gum, cassia, acacia, alginate, carobe, or a combination thereof.
The meat emulsion comprises any suitable ingredients, e.g., fibrillar protein and polysaccharides. Suitable fibrillar proteins include myosin, actin, actomyosin, collagen, and mixtures thereof, e.g., protein from bovine, equine, ovine, avian, porcine, caprine, ovine, and piscine. Examples of suitable polysaccharides include starches, gums, or mixtures thereof.
In other embodiments, the meat emulsion is in the form of a gel and comprises muscle meat and collagen. The resulting food product is a firmly set protein matrix encasing one or more hydrocolloid dispersions. The one or more hydrocolloid dispersions comprise from about 25 to about 75% of the food product and the meat emulsion correspondingly comprises the remaining 75 to 25% of the food product.
The one or more hydrocolloid dispersions and the meat emulsion are not miscible or have low miscibility and thus form two different phases that do not mix when the food product is formed. The food product is therefore composed of two separate phases—an inner phase corresponding to the one or more hydrocolloid dispersions and an outer phase corresponding to the meat emulsion.
In various embodiments, at least one of the one or more hydrocolloid dispersions and the meat emulsion comprise additional ingredients. For example, one or more of the hydrocolloid dispersions and/or the meat emulsion comprise visible pieces of real or simulated ingredients for aesthetic appeal or nutritional function. In some embodiments, at least one of the one or more hydrocolloid dispersions or the meat emulsion comprise solubilized or dispersed nutritional ingredients, flavor or aroma compounds, or encapsulated flavors or nutrients for release during retorting, in the mouth or in the alimentary tract.
In another aspect, the invention provides methods for making food products. The methods comprise forming one or more hydrocolloid dispersions, forming a meat emulsion, filling the one or more hydrocolloid dispersions and the meat emulsion into a can such that the meat emulsion encases the one or more hydrocolloid dispersions. In an embodiment, a method for making the food product comprises forming the one or more hydrocolloid dispersions, separately forming the meat emulsion, pumping the one or more hydrocolloid dispersions into a can, and pumping the meat emulsion into the can such that the meat emulsion encases the one or more hydrocolloid dispersions. In preferred embodiments, the methods further comprise the steps of placing a lid on the can after the one or more hydrocolloid dispersions and the meat emulsion have been filled into the can, sealing the can (hermetically sealing the can), and retorting the can. Generally, the can is subsequently cooled or allowed to equilibrate to room temperature. The resulting food product is a firmly set meat emulsion forming an outer matrix completely or substantially encasing the one or more hydrocolloid dispersions.
The can is retorted at any suitable temperature for a suitable time. For example, the can is retorted at a temperature of from about 118 to 128° C. for from about 20 to about 60minutes. In preferred embodiments, the can is retorted at from about 121 to about 126° C. for from about 25 to about 50 minutes.
The can is cooled to any suitable temperature. For example, the can may be cooled to a temperature of 20 to 35° C. In an embodiment, the can is cooled to 22 to 26° C. The can may be cooled by allowing it to set until it equilibrates to room temperature or may be cooled to room or any other temperature using refrigeration or other suitable means.
The filled can may be inverted before retorting.
The food product of the invention is useful as a food product for any animal that consumes such food products, e.g., humans, felines, canines, bovines, equines, ovines, avians, porcines, caprines, ovines, and the like. In preferred embodiments, the food product is a companion animal food product, e.g., a pet food for dogs or cats. In more preferred embodiments, the food product is a food product for dogs or cats.
In an alternative embodiment, a method for making the food product comprises filling the can by pumping half of the meat emulsion into the can, followed by pumping the one or more hydrocolloid dispersions onto the meat emulsion, and pumping the remaining half of the meat emulsion onto the one or more hydrocolloid dispersions so that it covers the one or more hydrocolloid dispersions. The method may further comprise the steps of placing a lid on the filled can, hermetically sealing the filled can, retorting the filled can, and cooling the retorted can.
An alternative method for making the food product comprises delivering the meat emulsion to a can and injecting the one or more hydrocolloid dispersions into the meat emulsion. The food product may also be produced by co-extruding the one or more hydrocolloid dispersions at a first rate and the meat emulsion at a second rate and adjusting the first rate and the second rate to allow the meat emulsion to encase the one or more hydrocolloid dispersions.
Meat emulsions and hydrocolloid dispersions and methods for making such emulsions and dispersions are known to skilled artisans.
In another aspect, the invention provides multi-pack packages useful for conveniently providing the canned food products of the invention to consumers. The multi-pack packages comprise a plurality of cans containing a canned food product of the invention arranged in an array and one or more devices for retaining the cans in the array. In some embodiments, the multi-pack packages have one or more handles affixed to the packages to facilitate handling and transporting the packages. In various embodiments, the devices are boxes made from paper, plastic, polymers, and combinations thereof. In others, the devices are systems of connected plastic rings affixed to each of the containers. In still others, the devices are wrappings of plastic of similar materials, e.g., twelve cans stacked in an array and wrapped in plastic. In preferred embodiments, the multi-pack packages further comprise one or more indicia describing the contents of the containers in the packages, e.g., labels, printing on the packages, stickers, and the like. In other embodiments, the devices further comprise one or more windows that permit the package contents to be viewed without opening the multi-pack package. In some embodiments, the windows are a transparent portion of the devices. In others, the windows are missing portions of the devices that permit the containers to be viewed without opening the multi-pack package.
The invention can be further illustrated by the following examples, although it will be understood that these examples are included merely for purposes of illustration and are not intended to limit the scope of the invention unless otherwise specifically indicated.
A 100 Kg batch of meat emulsion (outer matrix casing) preparation was made according to the formulation shown in Table 1(a). The meats and fish ingredients, which were in a frozen state, were crushed to break up into less than 10 cm chunks. These chunks were then ground with a meat grinder and extruded through die plates with openings of 3.175 mm diameter. The ground meats were transferred to a Rietz mixer and, with continuous mixing, water and all remaining ingredients were added while the temperature of this mixture was raised to 41.5° C. using direct steam injection. Mixing was continued for an additional 5 minutes, by which time the mixture was homogenous. This mixture was then emulsified with a Kinematica emulsifier.
In parallel, a 100 Kg of a starch/hydrocolloid based emulsion was prepared as follows using the formulation shown in Table 1(b). 92.3 kg of water was heated to 96° C. in a steam-jacketed stainless steel vessel. A high speed/high Tekmar disperser was then inserted into the water with the blades at a depth approximately 75% from the surface of the water. All of the other ingredients were mixed together in a plastic bag. With the disperser running, the mixture of ingredients was slowly poured into the vortex created by the high speed rotation of the disperser.
Mixing was continued for a minute after all of the solids were fully dispersed. The temperature of the dispersion was maintained at 90 to 97° C. until filling into cans was completed.
The ingredients were combined in an 85 gram can as follows. 32 grams of a meat emulsion was metered into a can. This was immediately followed by metering 20 grams of a starch/hydrocolloid dispersion and topping off with 32 grams of the meat emulsion. The can was then lidded, hermetically sealed, retorted at 121° C. for 40 minutes, and cooled to room temperature (22 to 26° C.). The can was opened and the contents examined. The food product in the can was a hydrocolloid dispersion completely encased by a meat emulsion.
A meat emulsion was made as in Example 1 using the formulation show in Table 1(a). The starch/hydrocolloid dispersion was made as in Example 1 but using the formulation shown in Table 2. The konjac/xanthan hydrocolloid dispersion blend was doubled compared to that in Example 1. The filling, canning, and retorting conditions were the same as in Example 1. The can was opened and the contents examined. The food product in the can was a hydrocolloid dispersion completely encased by a meat emulsion.
Ingredients for a 2 Kg batch of xanthan based (hydrocolloid) tablets were weighed out according to the formula shown in Table 3 and blended a dry blender for one minute to form a dry powder mix. The powder mix was then formed into tablets by compressing in a tablet press with force of 50 kilo Newton. Tablets of three different dimensions were made as shown in Table 4.
Ingredients for a 2 Kg batch of carboxy methyl cellulose (CMC) based (hydrocolloid) tablets weighed out according to formula shown in Table 5 and made into tablets as shown in Example 3 and Table 4.
A 100 Kg meat emulsion preparation was made according to the formulation shown in Table 6. The meat ingredients were weighed and macro ground in a meat grinder into pieces of about 20 mm in size. With continuous mixing, the dry ingredients (vitamin premix, minerals, colorants, corn starch, and carob gum) were mixed with the ground meat. Potable water and steam were added to reach a temperature between 52 to 55° C. and moisture 76% (target 74 to 77%), while mixing. Mixing was continued for an additional 5 minutes. The flavor blend was added at the end of the mixing before the emulsification step. The subsequent mix was then micro ground through 6+3 mm whole plates which resulted in a homogenous meat emulsion.
40 g of the meat emulsion from Example 5 was filled into a can and an 11 mm diameter xanthan-based tablet added to the center followed by an additional 40 g of meat emulsion. The can was then lidded, hermetically sealed, and retorted at 126° C. for 28 minutes. During the retorting process, the xanthan-based tablet absorbed water forming a gel with the meat emulsion set solid around the gel. The can was opened and the contents examined. The food product in the can was a hydrocolloid dispersion completely encased by a meat emulsion.
Example 6 was repeated with the 11 mm diameter CMC-based tablet. During the retorting process, the xanthan-based tablet absorbed water forming a gel with the meat emulsion set solid around the gel. The can was opened and the contents examined. The food product in the can was a hydrocolloid dispersion completely encased by a meat emulsion.
Example 6 was repeated with 4 smaller (7 mm diameter) xanthan-based tablets. During the retorting process, the xanthan-based tablets absorbed water forming 4 gel spots with the meat emulsion set solid around the 4 gel spots. The can was opened and the contents examined. The food product in the can was 4 hydrocolloid dispersions completely encased by a meat emulsion.
Example 6 was repeated with 4 smaller (7 mm diameter) CMC-based tablets. During the retorting process, the CMC-based tablets absorbed water forming 4 gel spots with the meat emulsion set solid around the 4 gel spots. The can was opened and the contents examined. The food product in the can was 4 hydrocolloid dispersions completely encased by a meat emulsion.
In the specification, there have been disclosed typical preferred embodiments of the invention. Although specific terms are employed, they are used in a generic and descriptive sense only and not for purposes of limitation. The scope of the invention is set forth in the claims. Obviously many modifications and variations of the invention are possible in light of the above teachings. It is therefore to be understood that within the scope of the appended claims the invention may be practiced otherwise than as specifically described.
This application claims priority to U.S. Provisional Application No. 61/649578 filed May 21, 2012, the disclosure of which is incorporated herein by this reference.
| Number | Date | Country | |
|---|---|---|---|
| 61649578 | May 2012 | US |
