US3900576A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Meat emulsion extender process
Assignee: Specialty Foods Investment Co
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Filing: 1972-09-18
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Granted: 1975-08-19
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Expires: 1992-09-18
Abstract
Abstract Meat emulsions, such as those suitable for the production of frankfurters and poultry or fish products, can be extended by the addition of an aqueous mixture of vegetable protein fiber, vegetable protein isolate, albumen, vegetable protein concentrate, edible whey, emulsifier, non-fat dried milk solids, gluten or an aqueous flour slurry, and salt. Appropriate amounts of seasoning, vitamins and minerals can also be present. The resulting extended emulsion mixture when cooked produces a final product which is equal to or superior to the prior art all-meat products.
Inventors
- 👤 Arthur August Schulz
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 22:26
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/225; A23J3/227; A23L; A23L13/00; A23L13/40; A23L13/42; A23L13/424; A23L13/426
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
165 words
A PROCESS FOR THE PRODUCTION OF AN ACCEPTABLE EXTENDED MEAT EMULSION PRODUCT WHICH COMPRISES ADDING TO A MIXTURE OF MEAT EMULSION INGREDIENTS AN EXTENDER COMPOSITION COMPRISING FROM ABOUT 39 TO ABOUT 48.5 PERCENT VEGETABLE PROTEIN FIBER FROM ABOUT 5.5 TO ABOUT 12 PERCENT VEGETABLE PROTEIN ISOLATE, FROM ABOUT 2 TO ABOUT 5 PERCENT ALBUMEN, FROM ABOUT 0 TO ABOUT 6 PERCENT VEGETABLE PROTEIN CONCENTRATE, FROM ABOUT 4.5 TO ABOUT 5.5 PERCENT EDIBLE WHEY, FROM ABOUT 0.1 TO ABOUT 1.5 PERCENT EMULSIFIER, FROM ABOUT 1 TO ABOUT 5 PERCENT NON-FAT DRIED MILK SOLIDS, FROM ABOUT 9 TO ABOUT 18 PERCENT GLUTEN OR A MIXTURE OF FLOUR AND WATER, FROM ABOUT 0 TO AABOUT 1.5 PERCENT SALT, AND FROM ABOUT 15.5 TO ABOUT 19 PERCENT WATER, SAID PERCENTS BEING BY WEIGHT BASED ON THE TOTAL WEIGHT OF THE EXTENDER COMPOSITION, BLENDING THE MEAT EMULSION INGREDIENTS AND THE EXTENDER COMPOSITION TO FORM AN EXTENDED MEAT EMULSION, AND THEN HEATING THE EXTENDED MEAT EMULSION TO FORM THE FINISHED PRODUCT.
Claim 2
Dependent Claim
165 words
A PROCESS FOR THE PRODUCTION OF AN ACCEPTABLE EXTENDED MEAT EMULSION PRODUCT WHICH COMPRISES ADDING TO A MIXTURE OF MEAT EMULSION INGREDIENTS AN EXTENDER COMPOSITION COMPRISING FROM ABOUT 39 TO ABOUT 48.5 PERCENT VEGETABLE PROTEIN FIBER FROM ABOUT 5.5 TO ABOUT 12 PERCENT VEGETABLE PROTEIN ISOLATE, FROM ABOUT 2 TO ABOUT 5 PERCENT ALBUMEN, FROM ABOUT 0 TO ABOUT 6 PERCENT VEGETABLE PROTEIN CONCENTRATE, FROM ABOUT 4.5 TO ABOUT 5.5 PERCENT EDIBLE WHEY, FROM ABOUT 0.1 TO ABOUT 1.5 PERCENT EMULSIFIER, FROM ABOUT 1 TO ABOUT 5 PERCENT NON-FAT DRIED MILK SOLIDS, FROM ABOUT 9 TO ABOUT 18 PERCENT GLUTEN OR A MIXTURE OF FLOUR AND WATER, FROM ABOUT 0 TO AABOUT 1.5 PERCENT SALT, AND FROM ABOUT 15.5 TO ABOUT 19 PERCENT WATER, SAID PERCENTS BEING BY WEIGHT BASED ON THE TOTAL WEIGHT OF THE EXTENDER COMPOSITION, BLENDING THE MEAT EMULSION INGREDIENTS AND THE EXTENDER COMPOSITION TO FORM AN EXTENDED MEAT EMULSION, AND THEN HEATING THE EXTENDED MEAT EMULSION TO FORM THE FINISHED PRODUCT.
Claim 3
Dependent Claim
20 words
A process according to claim 1 wherein the extender composition also contains from about 0.05 to about 1 percent seasoning.
Claim 4
Dependent Claim
18 words
A process according to claim 1 wherein the extender composition also contains minor amounts of vitamins and minerals.
Claim 5
Dependent Claim
88 words
A process according to claim 1 especially useful for the production of frankfurters wherein the extender composition comprises about 43.3 percent vegetable protein fiber, about 11.2 percent vegetable protein isolate, about 2.6 percent albumen, about 2.6 percent vegetable protein concentrate, about 5.2 percent edible whey, about 0.1 percent frankfurter seasoning, about 0.1 percent emulsifier, about 4.6 percent non-fat dried milk solids, about 10.4 percent gluten, about 1.1 percent salt, and about 18.8 percent water, said percents being by weight based on the total weight of the extender composition.
Claim 6
Dependent Claim
84 words
A process according to claim 1 especially useful for the production of poultry products wherein the extender composition comprises about 39.5 percent vegetable protein fiber, about 10.4 percent vegetable protein isolate, about 2.4 percent albumen, about 2.4 percent vegetable protein concentrate, about 4.8 percent edible whey, about 1.2 percent emulsifier, about 4.2 percent non-fat dried milk solids, about 17.2 percent gluten, about 1 percent salt and about 17 percent water, said percents being by weight based on the total weight of the extender composition.
Claim 7
Dependent Claim
97 words
A process according to claim 1 especially useful for the production of frankfurters wherein the extender composition comprises about 40 percent vegetable protein fiber, about 10.4 percent vegetable protein isolate, about 2.4 percent albumen, about 2.4 percent vegetable protein concentrate, about 4.8 percent edible whey, about 0.1 percent frankfurter seasoning, about 0.1 percent emulsifier, about 4.3 percent non-fat dried milk solids, a slurry mixture of about 5.2 percent flour and about 12.3 percent water, about 1.1 percent salt and about 17.1 percent water, said percents being by weight based on the total weight of the extender composition.
Claim 8
Dependent Claim
37 words
A process according to claim 1 wherein the extender composition is employed in an amount from about 30 to about 70 weight percent of the total mixture weight of extender and meat ingredients in the meat emulsion.
Claim 9
Dependent Claim
65 words
A process according to claim 4 for the production of frankfurters wherein the extender composition is employed in an amount of 30 weight percent and a mixture of lean beef, lean pork and pork fat is employed in an amount of 70 weight percent, said percents being based on the total weight of extender, lean beef, lean pork and pork fat in the meat emulsion.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-08-18 | 1979-02-17 | 1979-08-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-08-18 | 1983-02-17 | 1983-08-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-08-18 | 1987-02-17 | 1987-08-19 | $7700.00 | Window Closed / Lapsed |