(19)
(11)EP 0 265 740 A3

(12)EUROPEAN PATENT APPLICATION

(88)Date of publication A3:
12.07.1989 Bulletin 1989/28

(43)Date of publication A2:
04.05.1988 Bulletin 1988/18

(21)Application number: 87114751.8

(22)Date of filing:  09.10.1987
(51)International Patent Classification (IPC)4A23L 1/317, A23L 1/314
// A23K1/10
(84)Designated Contracting States:
AT BE CH DE ES FR GB GR IT LI LU NL SE

(30)Priority: 28.10.1986 US 923943

(71)Applicant: SOCIETE DES PRODUITS NESTLE S.A.
CH-1800 Vevey (CH)

(72)Inventors:
  • Martin, R. Craig
    Moöorpark Ca. 93021 (US)
  • Wu, William
    Granada Hills Ca. 91344 (US)


(56)References cited: : 
  
      


    (54)Layered meat emulsion product and method of producing same


    (57) A meat emulsion containing meat, meat by-products, water and one or more dry protein­aceous materials is prepared, with the emulsion having a protein to fat ratio of at least about 1.5:1 and a moisture content in the range of about 45% to 80%.
    The hot meat emulsion is introduced by centrifugal force into a confined holding tube in which the emulsion is retained for a relatively short period of time during which the protein coagulates to set the emulsion and provide a firm meat emulsion product, with the emulsion being maintained at a pressure greater than the vapor pressure of emulsion water. When the protein has coagulated sufficiently to form a firm emulsion, the emulsion pressure is reduced below the vapor pressure of the emulsion water so that water in the emulsion is vaporized, and pressurized steam is periodically injected into the emulsion mass. The effect of the combination of pumping the hot emulsion into the holding tube by centrifugal force, subjecting the confined emulsion to steam pressure while the protein is rapidly coagulating, together with pressure exerted on the emulsion, provide a set meat emulsion product having a plurality of distinct emulsion layers which are bonded together, and the layered product is discharged from the holding tube in the form of discrete pieces or chunks. Such layered meat emulsion chunks may be used for human consumption or for consumption by pet animals, depending on the nature and quality of the meat materials used.





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