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US 10,117,450 B2Granted
Canned food products having a filling
AssigneeNestec S.A.
InventorsPatrick Pibarot, David Komarek
Life of this patent
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Abstract
The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the second emulsion have a different appearance and texture. Preferably, the first emulsion is a meat emulsion and the second emulsion is a non-meat protein emulsion.
Claims12
A canned food product comprising:
- a can comprising:
- a homogenous meat emulsion in the interior of the can, wherein the meat emulsion is a gel and comprises muscle meat and collagen;
- and
- a homogenous foamy non-meat emulsion completely encasing the meat emulsion and comprising water, an animal fat and at least one protein selected from the group consisting of vegetable proteins, egg proteins, blood and milk proteins,
- wherein the meat emulsion and the foamy non-meat emulsion are not miscible or have low miscibility and form two different phases in the canned food product.
2 more elements
A method for making a canned food product comprising:
- forming a homogenous meat emulsion, wherein the meat emulsion is a gel and comprises muscle meat and collagen;
- forming a foamy non-meat emulsion by mixing water, an animal fat and at least one protein selected from the group consisting of vegetable proteins, egg proteins, blood and milk proteins, creating a foam in the mixture, and heating the foamed mixture;
- filling the meat emulsion and the foamy non-meat emulsion into a can such that the foamy non-meat emulsion completely encases the meat emulsion;
- retorting the filled can;
- and
- cooling the retorted can to a temperature of 20° C. to 35° C.
3 more elements
A product made by a method comprising:
- forming a homogenous meat emulsion, wherein the meat emulsion is a gel and comprises muscle meat and collagen;
- forming a foamy non-meat emulsion by mixing water, an animal fat and at least one protein selected from the group consisting of egg proteins and milk proteins, creating a foam in the mixture, and heating the foamed mixture;
- filling the meat emulsion and the foamy non-meat emulsion into a can such that the foamy non-meat emulsion completely encases the meat emulsion;
- retorting the filled can;
- and
- cooling the retorted can to a temperature of 20° C. to 35° C.
3 more elements
Dependencies are inferred from the claim text.