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US 4,735,819 AGranted
Reduced calorie sasuage containing cooked rice
AssigneeJones Dairy Farm
InventorsGerald R. Johnson, Edward C. Jones, Jr., Milo C. Jones
Life of this patent
Estimating the term…
Abstract
A sausage is disclosed which is reduced in calories by replacement of a portion of the fat with rice.
Claims11
A reduced calorie sausage which has the taste, texture and appearance of high fat sausage, said reduced calorie sausage consisting of,
- a meat-cooked rice mixture which forms a base,
- said base containing lean meat from about 40%-90% by weight of the base,
- fat from about 4%-35% by weight of the base,
- a fat replacement from about 2%-35% by weight of the base,
- said fat replacement consisting of cooked rice which has the taste, texture and appearance of fat when present in the base,
- a bonding agent in an amount sufficient to form a matrix around and among the lean, fat and cooked rice components of the base, and
- salt, as needed, in an amount sufficient to assist the extraction of myosin from the meat
- whereby the resultant sausage, following preparation, has the taste, texture and appearance of rice-free sausage.
5 more elements
A reduced calorie sausage which has the taste, texture and appearance of high fat sausage, said reduced calorie sausage consisting of
- a meat-cooked rice mixture which forms a base,
- said base containing lean meat from about 55%-85% by weight of the base,
- fat from about 10%-25% by weight of the base,
- a fat replacement from about 5%-20% by weight of the base,
- said fat replacement consisting of cooked rice which has the taste, texture and appearance of fat when present in the base,
- a bonding agent in an amount sufficient to form a matrix around and among the lean, fat and cooked rice components of the base, and
- salt in an amount sufficient to assist the extraction of myosin from the meat,
- whereby the resultant sausage, following preparation, has the taste, texture and appearance of rice-free sausage.
5 more elements
A reduced calorie sausage which has the taste, texture and appearance of high fat sausage, said reduced calorie sausage consisting of
- a meat-cooked rice mixture which forms a base,
- said base containing lean meat from about 69%-71% by weight of the base,
- fat from about 19%-21%, by weight of the base,
- a fat replacement from about 9%-11% by weight of the base,
- said fat replacement consisting of cooked rice which has the taste, texture and appearance of fat when present in the base,
- a bonding agent in an amount sufficient to form a matrix around and among the lean, fat and rice components of the base, and
- salt in an amount sufficient to assist in the extraction of myosin from the meat,
- whereby the resultant sausage, following preparation, has the taste, texture and appearance of rice-free sausage.
5 more elements
Dependencies are inferred from the claim text.