Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1992-11-25
1994-02-01
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426448, 426512, 426513, 426516, 426646, A23L 1217, A23L 1314
Patent
active
052830772
ABSTRACT:
A method of preparing and producing a nutritious, low calorie, low cholesterol, shelf-stable, expanded snack food product is disclosed. The process involves using a proteinaceous material, such as raw comminuted meats or mechanically separated meats, that are frozen or chilled. Prior to using the raw, frozen or chilled meat, it is further comminuted to relatively small particle size to provide optimum dispersion of the meat products with the farinaceous (starch) component of the mixture. This blend containing the raw, frozen or chilled meat products, is mixed with pregelatinized flour and is then subjected to elevated temperatures and shear pressure as it moves through the high-temperature, short-time, screw-type extruder. Flavorings, coloring, spices, and the like, may be topically applied to the extrudate prior to packaging and after cutting to desired lengths.
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"Development and Evaluation of Expanded Snack Foods Containing Mechanically Separated Meat (Beef)" by Earl E. Ray et al., Livestock Research Briefs and Cattle Growers' Short Course, NMSU Publication, p. 45 (Apr. 15, 1989).
"Extrusion of a Nutritious, Meat Containing Snack Food" by E. E. Ray et al., Livestock Research Briefs and Cattle Growers' Short Course, NMSU Publication, p. 45 (Mar. 21, 1991).
"Optimum Extrusion Processing Conditions to Produce an Expanded Beef-Snack" by Kimberly C. Hren et al., Livestock Research Briefs and Cattle Growers' Short Course, NMSU Publication, p. 25 (Mar. 22, 1990).
"Properties of an Extruded, Expanded Snack Food Containing Meat and Potatoes" by E. E. Ray et al., Livestock Research Briefs and Cattle Growers' Short Course, NMSU Publication, p. 55, (Mar. 26, 1992).
"Continuous Production of a Synthesized Jerky Using a High-Temperature, Short-Time (HTST) Food Extruder" by E. E. Ray et al., Livestock Research Briefs and Cattle Growers' Short Course, NMSU Publication, p. 56 (Mar. 26, 1992).
"Effects of salt and storage characteristics of an expanded snack food containing mechanically separated beef (MSB) and potato flour," by D. A. Shaw et al., Abstract, Amer. Cos. Anim. Sci., vol. 387, p. 341 (Aug. 6-9, 1991).
Final report for the project entitled: "Development and Evaluation of Expanded Snack Foods Containing Mechanically Separated Meat (Beef)" by Dr. Earl E. Ray, College of Agriculture and Home Economics, Memorandum, pp. 1-16 (Oct. 16, 1990).
Baker Rod D.
Corbin Arthur L.
Duggan Donovan F.
New Mexico State University Technology Transfer Corp.
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