INSTANT PROCESSED MEAT PRODUCT AND METHOD FOR PRODUCING SAME

• US 20180049445A1
• Filed: 03/18/2016
• Published: 02/22/2018
• Est. Priority Date: 03/30/2015
• Status: Active Grant

• Current Assignee: Sanyo Foods Co., Ltd. (Mitsubishi Corporation)
• Original Assignee: Sanyo Foods Co., Ltd. (Mitsubishi Corporation)
• Inventors: NAGAYAMA, Yoshiaki, ONOZAWA, Toru
• Granted Patent: US 10,638,767 B2
• Time in Patent Office: Days
• CPC Class Codes: A23B 4/03 Drying; Subsequent reconstitution drying apparatus in general F26B
• CPC Class Codes: A23B 4/033 with addition of chemicals A23B4/037 takes precedence
• CPC Class Codes: A23B 4/037 Freeze-drying , i.e. cryodessication, lyophilisation; Apparatus therefor
• CPC Class Codes: A23B 7/02 Dehydrating; Subsequent reconstitution dried cooked potatoes A23L19/12
• CPC Class Codes: A23B 9/08 Drying; Subsequent reconstitution
• CPC Class Codes: A23L 13/10 Meat meal or powder; Granules, agglomerates or flakes
• CPC Class Codes: A23L 13/426 Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols A23L13/422 takes precedence
• CPC Class Codes: A23L 3/40 by drying or kilning; Subsequent reconstitution
• CPC Class Codes: A23L 5/11 using oil
• CPC Class Codes: A23L 5/12 Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
• CPC Class Codes: A23L 5/51 Concentration
• CPC Class Codes: A23L 5/55 Rehydration or dissolving of foodstuffs
• CPC Class Codes: A23P 30/00 Shaping or working of foodstuffs characterised by the process or apparatus A23P10/00, A23P20/00 take precedence

Abstract

Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

Claims

1. A fry-dried instant processed meat product comprising gelatinized starch.

2. A fry-dried instant processed meat product according to claim 1, wherein the moisture content is no greater than 5 mass %.

3. A fry-dried instant processed meat product according to claim 1, including 1 to 30 mass % of the gelatinized starch per mass of the fry-dried instant processed meat product.

4. A fry-dried instant processed meat product according to claim 1, prepared from an instant processed meat product starting material, the gelatinized starch and water, wherein the amount of water added is 10 to 60 mass % of the total amount of the instant processed meat product starting material.

5. A fry-dried instant processed meat product according to claim 1, wherein the oil and fat content is no greater than 45 mass %.

10. An instant food including a fry-dried instant processed meat product according to claim 1.

6. A method for producing a fry-dried instant processed meat product, the method including:

preparing an instant processed meat product starting material, gelatinized starch and water,

kneading the instant processed meat product starting material, the gelatinized starch and water to obtain a kneaded blend,

shaping the kneaded blend, and

fry-drying the shaped kneaded blend to obtain a fry-dried product.

7. A method for producing a fry-dried instant processed meat product according to claim 6, wherein the amount of gelatinized starch added is 1 to 15 mass % of the total amount of the instant processed meat product starting material.

8. A method for producing a fry-dried instant processed meat product according to claim 6, wherein the amount of water added is 10 to 60 mass % of the total amount of the instant processed meat product starting material.

9. A method for producing a fry-dried instant processed meat product according to claim 6, the method including deoiling the fry-dried product to an oil and fat content of no greater than 45 mass %.