Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave
Patent
1991-03-14
1992-09-15
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Heating by electromagnetic wave
426312, 426385, 426417, 426480, 426641, 426643, 426644, 554 9, 554 19, 554 20, 554 21, 554193, A23L 131, A23L 1325, C11B 300
Patent
active
051476720
ABSTRACT:
A process for the removal of sterols and/or lipid components (e.g., cholesterol and fats) from lipid containing food (e.g., meat) using sub or supercritical fluids (e.g., CO.sub.2) involves initial processing of the food to produce an intermediate moisture product in which substantially all of the "free water" but not all of the "bound water" is removed. Different moisture removal techniques may be used. Where freeze drying of food flakes is adopted the moisture level is preferable reduced to 30-55% w/w. The intermediate moisture product is treated with supercritical CO.sub.2 to remove the lipids therefrom. Optionally the cholesterol can be separated from the fat component by use of an adsorbent to selectively remove the cholesterol from the supercritical CO.sub.2. The product can be reconstituted with water and fat to provide a reconstituted meat product suitable for hamburgers. The reconstitution can take place during or after the removal of sterols and/or lipid components from lipid containing foods using sub or supercritical fluids.
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Van Arsdel et al., Food Dehydration, vol. 2, 1973, pp. 170, 257, 258.
Catchpole Owen J.
McLachlan Corran N. S.
Nicol Ross S.
Corbin Arthur L.
Corran Norman Stuart McLachlan
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