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| Number | Title | Issue Date |
| 7270829 | Industrial production of meat using cell culture methods A meat product containing in vitro produced animal cells in a three dimensional form and a method for producing the meat product. ... | 09/18/2007 |
| 6835390 | Method for producing tissue engineered meat for consumption A non-human tissue engineered meat product and a method for producing such meat product are disclosed. The meat product comprises muscle cells that are grown ex vivo and is used for food consumption. The muscle cells may be grown and attached to a support structure ... | 12/28/2004 |
| 6830773 | Protein supplemented processed meat composition Processed meat products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least abo... | 12/14/2004 |
| 6824806 | Process for preparing a meat substitute A process for producing a vegetable food which is alternative to meat, which process consists of the steps of providing a mixture consisting essentially of 45 to 99.9% by weight of gluten and 0.1 to 55% by weight of a flour selected from the group consisting of cere... | 11/30/2004 |
| 6613369 | Vegetable sausage analogues Vegetable sausage analogues are provided which have texture and flavor delivery components dispersed within a set-up matrix formed from a composition including powdered vegetable protein. Included is a structured filamentous protein component which mimics... | 09/02/2003 |
| 6391295 | Artificial bait The present invention relates to an artificial bait for marine animals, comprising cell-free hemolymph of a horseshoe crab. The cell-free hemolymph of the horseshoe crab, which is the byproduct from the manufacture of Limulus Amebocyte Lysate (LAL), is an... | 05/21/2002 |
| 6245379 | Method of administering a milk substitute to critical care animals A method for providing nutrition to critical care animals such as dogs and cats is provided which comprises administering an amount of an artificially produced canine or feline milk substitute composition. The canine milk substitute composition comprises,... | 06/12/2001 |
| 6165474 | Application for patent for nutriceutical chew toy The invention provides an improved chew toy for delivering nutrients to pets. More particularly, the invention comprises rawhide having a coating or baste comprising at least one nutriceutical substance. In one aspect of the invention, the nutriceutical s... | 12/26/2000 |
| 6017576 | Method of preparing texturized protein food product A method and apparatus, the method for cooking an untexturized, moisture-carrying protein product with an apparatus, including a vessel having a tub portion and a lid, with blenders and steam injectors in the tub portion, the tub portion being jacketed an... | 01/25/2000 |
| 5939129 | Process for production of ground fish meat products or their analogues A process for production of ground fish meat products or their analogues, which uses, as the main raw material, non-salt ground fish meat along with a gel of glucomannan hydrate, or a gel of glucomannan hydrate only, and another process for production of ... | 08/17/1999 |
| 5904928 | Antitartar composition and its use in food supplements for animals The invention relates to an anti-tartar composition comprising: (a) 0.5 to 5% by weight of at least one compound selected from among zirconium silicate and hydrated silica; (b) 0.5 to 5% by weight of at least one compound selected from among chlorhexidine digl... | 05/18/1999 |
| 5904943 | Texturised foodstuffs A texturised foodstuff is made by mixing a gell forming edible hydrocoloid (EH) with an edible filamentous fungus (EFF), gelling the EF to form a firm mass and mixing particles of the mass with EF in less gelled condition.... | 05/18/1999 |
| 5858442 | Process for making extenders for lower fat meat systems A protein crumble having fat-like properties is made by using a soy protein which is mixed with water and then chopped and blended. Specific amounts of isolate soy protein or soy protein concentrate are preferred. Any of a number of ingredients including ... | 01/12/1999 |
| 5804246 | Process for the production of cooked minced meat-like product A process for the production of minced meat like product includes the steps of: (a) blending together one or more vegetable proteins, one of which is wheat gluten, and water to produce a mixture; (b) imparting 5 to 22 watt hours kg to the mixture during t... | 09/08/1998 |
| 5792504 | Process for producing an emulsion product having a meat-like appearance A process for the production of a formulated emulsion product which has a meat-like appearance. A protein source is emulsified and then alkali is added to the emulsion to raise the pH to above 8. The emulsion is rapidly treated in an emulsion mill to caus... | 08/11/1998 |
| 5773057 | Low-fat ground meat products Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles hav... | 06/30/1998 |
| 5693350 | Process for preparing a meat pate having a low fat content Process for the preparation of a meat pate having a low fat content, in which a meat emulsion is prepared by combining at least meat, water, salts and a fat substitute, the emulsion is subjected to proteolytic digestion, cooked at a temperature of between... | 12/02/1997 |
| 5676987 | Low-fat meat analogues and methods for making same Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These novel low-fat meat foods comprise meat or plant protein and thermo-irreversible starch gel that mimics the texture of a dispose tiss... | 10/14/1997 |
| 5626899 | Process for making vegetable-based meat extenders A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature and then chopped. A vegetable protein and/or complex carbo... | 05/06/1997 |
| 5571545 | Hamburger type food material and process of making it A hamburger type food material to be stuffed with an edible stuffing which comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 to 9% by weight of m-s... | 11/05/1996 |
| 5567466 | Animal food compositions and preparation thereof An animal food composition is prepared from a mixture of from 55% to 85% meat and meat by-product and from 10% to 25% cereal ingredients by weight. The mixture is emulsified at a temperature less than 15° C. to obtain an emulsified paste which then is pu... | 10/22/1996 |
| 5518742 | Enzyme preparation for producing bound-formed food An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the resulting bound-formed foods have an excellent taste and savor... | 05/21/1996 |
| 5437885 | Method of making a non-porous vegetable protein fiber product A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce non-porous, meat-like fibers comprises preparing an oilseed protein source and water mixture, extruding the mixture under predetermined conditions, coating t... | 08/01/1995 |
| 5433969 | Process for the production of an improved protein granule suitable for use as a meat extender A process for the production of a a protein granule is described in which a vegetable protein isolate is hydrated to a weight ratio of about 1.5-6 parts of water to 1 part of isolate, at a temperature of about 0° C. to 10° C. The hydrated isolate is the... | 07/18/1995 |
| 5433968 | Process for producing a simulated meat product A process of producing a texturized protein product having a layered meat-like texture and appearance in which only vegetable protein material, particularly soy flour, and water are used as ingredients. A dough-like slurry of soy flour and water is pumped... | 07/18/1995 |
| 5431934 | Dietary product similar to caviar and method for its production A dietary product includes granules having an outer layer of a viscous aggregate-stable emulsion, with the following ratio of components forming the granules, % by mass: ______________________________________ egg white 13-30 egg yolk ... | 07/11/1995 |
| 5397590 | Preparation of caviar-like compositions A method for producing caviar-like compositions by mixing and blending dried papaya seeds with an edible oil, a fish flavoring, a thickener and seasoning.... | 03/14/1995 |
| 5368878 | Reduced fat meat products A processed meat article having a reduced level of fat and/or oil is provided. The article contains a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate ... | 11/29/1994 |
| 5368871 | Seafood analogs from caseinate and process of making same A formulation and process is provided for the production of firm, irreversible protein-containing elastic gels which can be used in the production of food analogs including kamaboko or seafood analogs. In this process a mixture of calcium caseinate, sodiu... | 11/29/1994 |
| 5300312 | A method of preparing ready-to-eat intermediate moisture foodstuffs A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water such as meat, meat by-products or ... | 04/05/1994 |
| 5240723 | Edible product of fish meat paste simulating crab leg meat A product of fish meat paste simulating natural crab leg meat, made by a method which includes a first step of cutting a pair of stripes of heat-coagulated fish meat paste into two groups of noodle-like strings as each of the stripes is longitudinally con... | 08/31/1993 |
| 5232722 | Substitute for fat meat food The present invention provides a fat substitute for meat food, which comprises a gelling material comprising a whey protein concentrate and a casein protein, the amount of the whey protein concentrate being from about 5 to about 20 percent by weight of th... | 08/03/1993 |
| 5225231 | Process for producing flake style food The process for producing a flake style food of the present invention comprises adding a dehydrated vegetable to a seasoning solution, emulsifying the obtained mixture by stirring at a high speed of from 1,000 to 10,000 rpm within a temperature zone of fr... | 07/06/1993 |
| 5225233 | Process for the production of food materials The present invention provides a process for preparing a food material, the process comprising the steps of: concurrently dehydrating and shaping a hydrated fibrous material (HFM) by compression which material is prepared from soybean protein; and heating... | 07/06/1993 |
| 5219599 | Artificial adipose Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standi... | 06/15/1993 |
| 5213829 | Meat products containing artificial edible adipose and methods of making Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standi... | 05/25/1993 |
| 5211976 | Method of preparing artificial adipose Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standi... | 05/18/1993 |
| 5206050 | Food analog and process for making the same Disclosed is a novel process for producing a cooked food analog from soybeans. The process comprises obtaining soybean milk and adding a coagulant to the soybean milk, preferably while the soybean milk is at a temperature in the range of about 70°-90° C... | 04/27/1993 |
| 5202144 | Poultry-derived ground meat substitute and its method of manufacture A poultry-derived proteinaceous material suitable as a substitute for ground meat prepared by extracting salt-soluble proteinaceous material from poultry muscle, gelling and then grinding the extract.... | 04/13/1993 |
| 5198256 | Process for producing fish paste product and coloring nozzle for use in this process A process for producing a fish paste product, for example, fish paste made to look like crab meat, having the steps of forming a fish paste material into a sheet, cutting the sheet into fibers or strips extending in the longitudinal direction of the sheet... | 03/30/1993 |
