The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Feb. 20, 2018

Filed:

Jan. 24, 2012
Applicant:

Patrick Pibarot, Guillaucourt, FR;

Inventor:

Patrick Pibarot, Guillaucourt, FR;

Assignee:

NESTEC SA, Vevey, CH;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23K 1/10 (2006.01); A23K 40/25 (2016.01); A23K 40/20 (2016.01); A23K 40/30 (2016.01); A23K 10/26 (2016.01); A23K 50/42 (2016.01); A23L 13/40 (2016.01); A23L 13/50 (2016.01); A23L 13/60 (2016.01);
U.S. Cl.
CPC ...
A23K 1/10 (2013.01); A23K 10/26 (2016.05); A23K 40/20 (2016.05); A23K 40/25 (2016.05); A23K 40/30 (2016.05); A23K 50/42 (2016.05); A23L 13/42 (2016.08); A23L 13/428 (2016.08); A23L 13/432 (2016.08); A23L 13/52 (2016.08); A23L 13/67 (2016.08);
Abstract

The invention provides food analogs and methods of making the food analogs. In general, the methods comprise comminuting one or more meats to produce a meat slurry, admixing one or more flours to produce a powder blend, admixing the meat slurry and the powder blend to produce a dough, and extruding the dough at a shear mechanical energy ranging from about 50 kJ/kg to about 500 kJ/kg and at a temperature ranging from about 60° C. to about 120° C. to produce a food analog. Colorant can be added before, during, or after the admixing or extrusion processes to provide a more natural appearance to the food analog. The food analog can be a meat analog having the appearance of a meat or a non-meat food analog such as a fruit or vegetable.


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