초록 ▼

The present invention concerns a process for producing a food product imitating the appearance of marbled meat. The food product according to the invention is obtained by the mixture of at least two compositions of different color, of which a first imitates the color of lean meats or of offals and a

The present invention concerns a process for producing a food product imitating the appearance of marbled meat. The food product according to the invention is obtained by the mixture of at least two compositions of different color, of which a first imitates the color of lean meats or of offals and a second imitates the color of fat, the consistencies preferably also the elasticities of the compositions at the moment of mixing being different from one another. The consistencies preferably differ by from 20 to 700 Brabender units when measured at the same temperature. The use of compositions of different consistencies enables simple mixing or blending techniques and conventional apparatus to be used to obtain the desired random marbling effect. Particularly good results are achieved by incorporating a stiffening or texturizing agent such as wheat gluten. Preferred embodiments of the product comprise protein materials and are stable semi-moist products. The food products according to the invention are more especially intended for domestic animals such as dogs and cats.

대표청구항 ▼

A process for the preparation of a food product of moisture content between 15% and 50% by weight simulating marbled meat and including portions immitating the appearances of lean meat and fat, which method comprises: separately preparing at least two plastic proteinaceous food compositions respecti

A process for the preparation of a food product of moisture content between 15% and 50% by weight simulating marbled meat and including portions immitating the appearances of lean meat and fat, which method comprises: separately preparing at least two plastic proteinaceous food compositions respectively immitating in color the appearances of lean meat and fat, at least one of said compositions as prepared having a consistency of at least 300 Brabender units and the lean and fat simulating compositions exhibiting a difference in consistency at the same temperature of from 20-700 Brabender units; and blending together the compositions at substantially equal temperatures to intermingle said compositions at least sufficiency to form a marbled product in which the two portions are randomly distributed.