WO2001052663A1 - Complete meal formulation - Google Patents
Complete meal formulation Download PDFInfo
- Publication number
- WO2001052663A1 WO2001052663A1 PCT/US2001/002220 US0102220W WO0152663A1 WO 2001052663 A1 WO2001052663 A1 WO 2001052663A1 US 0102220 W US0102220 W US 0102220W WO 0152663 A1 WO0152663 A1 WO 0152663A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oil
- vegetable
- complete meal
- fat
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
Definitions
- Prepackaged nutritional supplements are well known. These supplements are conventionally based on a combination of natural and synthetic ingredients which are artificially flavored and are intended for use m connection with weight control programs and special nutritional needs. There exists a need for a palatable, nutritional formulation which is m a dry form, a liquid form or a semi-solid form which meets the total nutritional requirements of persons who are unable to eat conventional food. These persons include those /ho are unable to open their mouth due to fractured ]aws or reconstructive surgery, persons who are debilitated due to illness old age or an inability to chew food and persons who are isolated from normal food preparation facilities, i.e. space travelers, emergency workers etc. All have nutritional requirement that are not readily met by available prepackaged food products.
- the inventor has devised a food formulation which may be used to provide the complete nutritional requirements for an individual.
- the food formulation of :ne invention may be packaged m bulk or m the form of a single package, using ingredients that are blended to provide a palatable source of nutrition.
- the formulation of the invention may be made m a dry form which may be reconstituted with an aqueous liquid such as water or m a prepackaged ready-to-use single package m liquid form.
- the invention comprises a food composition which provides a complete packaged meal including a meat type, vegetable type or seafood type of meal.
- the food composition of the invention includes a starch source, a fat source, a protein source, the essential vitamins and minerals based on the established minimum daily requirements and a spice/flavor system which improves palatability but does not completely mask the meat type, vegetable type or seafood type concentrate.
- compositions of the invention w ll include:
- the preferred formulations of the invention will include :
- the weight percent of the ingredients is derived by dividing the total weight of the formulation into the .eight of a particular ingredient and multiplying tnat amount oy 100%.
- the present invention is intended to provide a complete nutritional source m a form that may ingested by persons who are unable to eat conventionally prepared foods or do not have access to facilities for the preparation of food.
- the prepackaged food formulations may be served cold, at ambient temperatures or after re-heatmg to temperatures of about 90 to 150°F.
- the packaging preferably comprises a hermetically sealed heat resistant plastic or foil pouch although the liquid forms may be packaged m suitable plastic or metal containers.
- a typical serving is about 30 to 60 g. of the dry food formulation which may be added to 8 ounces of liquid.
- the product of the invention may be made from dried powdered ingredients or from cooked raw materials.
- the meat type, seafood type or vegetable type base of the formulations of the invention is preferably prepared by thoroughly cooking an amount of a raw source of the meat, seafood or vegetable and separating any solids that would interfere with the formation of a puree.
- the preferred method of cooking the meat, vegetable or seafood base is oven roasting, as contrasted with boiling, microwavmg or broiling. The roasting process results m the development of a flavor which is unique and renders the formulation palatable even though other modified food elements are added to the food composition to enhance the nutritional value of the meat type, vegetable type or seafood type base.
- Suitable meats include red meats and poultry such as beef, lamb, veal, pork, chicken, turkey and the like.
- Suitable vegetable sources include legumes such as lima beans, lentil beans, kidney beans, green peas, pigeon peas, carrots, beets, string beans, squash, tomatos, cabbage and the like.
- Seafood sources preferably include shellfish such as shrimp, clams, oysters, mussels, and the like fresh or salt water fish such as trout, cod, flounder, salmon, bass, or concentrates made from mixed species of fish.
- the seafood sources may be cooked by roasting, puree g the roasted seafood and cooling the pureed product .
- the starch source may be derived from potatoes, corn, rice, wheat, tapicca and the like. These starches are commercially available.
- the meat type, vegetable type or seafood type concentrate may be blended wmh the starch source using conventional mixing techniques.
- Hydrolyzed vegetable protein is an optional component that may be derived from a soya bean source, a corn source or a wheat; source that has been treated to remove the non-protein components and to remove any components that would impart an unpleasant taste to the composition.
- a fat source is included in order to provide an energy source that will substantially enhance the calorie content and the flavor of the composition.
- Suitable fat sources include vegetable oils such as olive oil, corn oil, canola oil, peanut oil, palm kernel oil, sunflower oil, almond oil, walnut oil, cottonseed oil, sesame oil, coconut oil, beef fat, chicken fat, turkey fat, fish oils and mixtures thereof.
- Yeast extract is an optional component as are vitamins.
- Yeast extracts are commercially available in dried, liquid or paste form and it may be employed at a concentration of 1 to 30 and more preferably from 4 to 10 weight %, based on the total dry weight of all cf the components.
- Flavors and spices may be added to enhance and/or mask the taste of the selected components of the composition.
- a spice package may comprise 0.005 to 10 and more preferably from 0.05 to 1 weight % based on the total dry weight of the components cf the composition.
- Preferred spices include pepper, salt, tumeric, onion, garlic c, paprika, sager, rosemary, parsley, marjoram and the like.
- the amount of water may be adjusted to provide a dry powder, a soft semi-solid or pourable liquid formulation.
- the amount of water may be adjusted by using conventional tecn iques to a ⁇ d or remove water to prepare a product having the desired consistency.
- compositions of the invention are preferably prepared for consumption m the form of pourable liquids which comprise from 20 to 60 weight percent water, based on the total weight of ail ingredients. If no water is present, a dry powder will be obtained which may be reconstituted as a liquid. Formulations such as this will preferably have a sufficient amount of a food grade dispersant such as soya lecithin to aid combining the dry powder with water or any other suitable liquid.
- a food grade dispersant such as soya lecithin
- a vitamin formulation may be added to the formulation which will supply the US recommended requirements for vitamin and/or mineral intake.
- the desired composition may be prepared and assayed for vitamin and mineral content. Thereafter, sufficient vitamins and minerals may be added to adjust the total vitamin and mineral content to provide the US recommended daily requirements.
- a beef based meal is prepared by roasting ground beef an oven at a temperature of 450 °F for
- the roasted ground beef is pureed by passing the roasted ground beef through a emulsifying machine that gives a particle size of 0.004". After puree g, the beef s cooled to a temperature of about 40°F. The pureed and cooled roasted ground beef is placed in bowl mixer and the listed ingredients are added with constant stirring. After all the ingredients are blended, the mixed composition is discharged from the mixer and packaged air tight containers.
- the ingredient list in weight percent is as follows :
- Yeast extract 1.27 (Savoury systems Intern., Inc., Bridgewater, NJ #10209 Extract)
- composition of lOOg of vitamin composition Composition of lOOg of vitamin composition
- Pantothenic Acid (as Ca pant .) 220.76mg Potassium 1715.88mg
- Soluble Onion powder 0.63 (BSO140 oleoresm on a maltodextrin carrier)
- a vegetable based meal is prepared by combining the following ingredients m a rotating bowl mixer :
- Vegetable mix peeled and cut - carrots 44.69% (81.51%); celery (10.84%); onions (7.64%) (#002 Hanover) (roasted at 450°F 2.5-3hrs before pureemg and cooling to 40°F) Ligntly Hy ⁇ roiyze ⁇ '.Jheat Gluten 22.25% ⁇ ,Pept ⁇ de bon ⁇ ed gl ⁇ tatmone-Mi west Gra Products PG 30-a low molecular weight, water-soluble wheat protein powder which is rich peptide-bon ⁇ ed glutamme, with one of three ammo acids the polypeptide chain being glutamme-protem content - minimum 75% by weight en a dry basis) High viscosity, modified maize starch 6.95
- composition of lOOg of vitamin composition Composition of lOOg of vitamin composition
- Pantothemc Acid (as Ca pant .) 220.76mg
- a dry vegetable based meal is prepared by combining the following ingredients a rotating bowl mixer: Soy protein 30.00
- modified maize starch 7.00 (National Purity CSC Starch; high viscosity; 11% moisture; pH aprox. 6)
- Cold temperature stable, modified 7.00 maize starch (National 465; pH aprox. 6; moisture 11%)
- Carrot powder 3.86 (Basic Veg . Prod., aehy ⁇ rate ⁇ carrots)
- composition of lOOg of vitamin composition Composition of lOOg of vitamin composition
- Pantothemc Acid (as Ca pant .) 220.76mg
- a chicken based meal is prepared by combining the following ingredients a rotating bowl mixer:
- composition of lOOg of vitamin composition Composition of lOOg of vitamin composition
- a beef meal with cooked beef is prepared by cc ⁇ iDinmg the following ingredients a rotating bowl mixer : Ground Deef (cooked by ory heat at 15.24
- Isolated soy protein (Supro 670) 22.26 High viscosity, modified maize starch 5.91
- composition of lOOg of vitamin composition Composition of lOOg of vitamin composition
- Pantothenic Acid (as Ca pant .) 220.76mg
- a beef meal is prepared which is the same as
- Example 5 except that a beef concentrate (frozen concentrated beef stock with salt-40 brick) #9227) is substituted for the cooked ground beef.
- a beef concentrate (frozen concentrated beef stock with salt-40 brick) #9227) is substituted for the cooked ground beef.
- a chicken meal with chicken broth is prepared by combining the following ingredients m a rotating bowl mixer:
- Vitamin Mix (As m Example 1) 4.02 Vegetable Mix 3.55
- Soluble poultry Flavor mixture of spices, 1.01 dextrose and dehydrated onions #7288
- Soluble onion powder (Elite #6478AO) .84 Soluble celery powder (Heller #BS 0091) .50
- Yeast extract 0.17 (Levoplan HNLV-LS3111R3 water soluble autolysed yeast extract obtained by salt-free autolysis
- a chicken meal .v th chicken is prepared by combining the same ingredients that were used Example 6 except that Chicken meat (diced cooked fines, cooked by steam) was substituted for the chicken broth (32%) .
- a vegetable meal was made by combining tne following ingredients a rotating mixing bowl :
- Eggs (Better' n Eggs from Papetti; 60.10 frozen egg whites 98%; corn oil, water, natural flavor, a hexametaphosphate , Ca sulfate, citric acid, gluten, beta-carotene, guar and xanthan gum)
- Bacon base (bacon 53%; yeast extract 30.2%; crown sugar 8 . 9 % ;
- Vegetable gum 50:50 guar gum and 0.09 xanthan gum - Visquick Gum Zumbro
- a vegetable meal is prepared by combining the following ingredients m a rotating bowl mixer :
- Vegetable mix peeled and cut - carrots 44.69 (81.51%); celery (10.84%); onions (7.64%) (#002 Hanover) (roasted at 450°F 2.5-3hrs before pureemg and cooling to 40°F)
- Soy protein (Supro 670, 22.35 High viscosity, modified maize starch 6.98
- Tomato paste 5.59 Hemz tomato paste-100% concentrated tomato pulp
- Pantothenic Acid (as Ca pant .) 220.76mg Potassium 1715.88mg
- a dry beef flavored meal is prepared by combining the following ingredients m a rotating bowl mixer :
- Vitamin Mix (Example 1) 3.56
- Garlic powder 0.24 (Basic Veg. Products, Garlic Particles
- Tomato powder dehydrated tomato- 0.24
- a dry chicken meal is prepared by combining the following ingredients a rotating bowl mixer :
- Dry chicken oroth (dehydrated chicken 3.59 broth-Hormel "S" type)
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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Abstract
A complete meal formulation is disclosed, based on (a) 20 to 70 %.wt protein base, (b) 5 to 20 %.wt starch, (c) 1 to 20 %.wt fat, (d) 0 to 15 %.wt yeast extract, (e) minimal daily requirement of vitamins, (f) 1 to 2 % wt spice/flavor, (g) 0 to 60 % water.
Description
COMPLETE MEAL FORMI-ATION
Prepackaged nutritional supplements are well known. These supplements are conventionally based on a combination of natural and synthetic ingredients which are artificially flavored and are intended for use m connection with weight control programs and special nutritional needs. There exists a need for a palatable, nutritional formulation which is m a dry form, a liquid form or a semi-solid form which meets the total nutritional requirements of persons who are unable to eat conventional food. These persons include those /ho are unable to open their mouth due to fractured ]aws or reconstructive surgery, persons who are debilitated due to illness old age or an inability to chew food and persons who are isolated from normal food preparation facilities, i.e. space travelers, emergency workers etc. All have nutritional requirement that are not readily met by available prepackaged food products. The inventor has devised a food formulation which may be used to provide the complete nutritional requirements for an individual. The food formulation of :ne invention may be packaged m bulk or m the form of a single package, using ingredients that are blended to provide a palatable source of nutrition.
The formulation of the invention may be made m a dry form which may be reconstituted with an aqueous liquid such as water or m a prepackaged ready-to-use single package m liquid form. SUMMARY OF THE INVENTION
The invention comprises a food composition which
provides a complete packaged meal including a meat type, vegetable type or seafood type of meal. The food composition of the invention includes a starch source, a fat source, a protein source, the essential vitamins and minerals based on the established minimum daily requirements and a spice/flavor system which improves palatability but does not completely mask the meat type, vegetable type or seafood type concentrate.
The formulations of the invention w ll include:
(a) protein base 20 to 70wt% (b) a starch 5 to 20wt%
(c) a fat 1 to 20wt%
(d) yeast extract 0 to 15wt%
(e) vitamins MDR
(f) spice/flavor 1 to 2wt% (g) water 0 to 60wt%
The preferred formulations of the invention will include :
(a) meat or vegetable or seafood base 35 to 70wt% (cooked and pureed from a natural food source)
(b) a starch 5 to 20wt%
(c) hydrolyzed vegetable protein 0 to 15wt% (derived from corn, wheat, soy or mixtures thereof)
(d) a fat 1 to 20wt%
(e) yeast extract 0 to 15wt% (f) vitamins MDR
(g) spice/flavor 1 to 2wt% (h) water 0 to 60wt%
The weight percent of the ingredients is derived by dividing the total weight of the formulation
into the .eight of a particular ingredient and multiplying tnat amount oy 100%.
Accordingly it is a primary object to provide a complete nutritional formulation wnich is based on a meat type, vegetable cype or seafood type base m combination with added nutrients.
It is also an object of the invention to provide a prepackaged nutritional formulation which provides about one-third of the daily nutritional requirements of an adult.
It is also an object of the invention to provide a palatable, prepackaged nutritional formulation which is m a liquid or semi-solid form.
It is also an object of the invention to provide prepackaged formulations which have from 200 to
500 calories per serving.
It is also an object of the invention to provide a nutritional formulation wherein a major contribution to the flavor of the formulation is provided by oven roasting the component or components that provide the meat type base, the vegetable type base or the seafood type base.
These and other objects of the invention will become apparent from a review of the appended specification.
DETAILED DESCRIPTION OF THE INVENTION
The present invention is intended to provide a complete nutritional source m a form that may ingested by persons who are unable to eat conventionally prepared foods or do not have access to facilities for the preparation of food.
The prepackaged food formulations may be served cold, at ambient temperatures or after re-heatmg to temperatures of about 90 to 150°F. The packaging preferably comprises a hermetically sealed heat
resistant plastic or foil pouch although the liquid forms may be packaged m suitable plastic or metal containers. A typical serving is about 30 to 60 g. of the dry food formulation which may be added to 8 ounces of liquid.
The product of the invention may be made from dried powdered ingredients or from cooked raw materials. The meat type, seafood type or vegetable type base of the formulations of the invention is preferably prepared by thoroughly cooking an amount of a raw source of the meat, seafood or vegetable and separating any solids that would interfere with the formation of a puree. The preferred method of cooking the meat, vegetable or seafood base is oven roasting, as contrasted with boiling, microwavmg or broiling. The roasting process results m the development of a flavor which is unique and renders the formulation palatable even though other modified food elements are added to the food composition to enhance the nutritional value of the meat type, vegetable type or seafood type base.
Generally it is preferred to exclude protein concentrates such as casein based milk derived products from the compositions of the invention. Suitable meats include red meats and poultry such as beef, lamb, veal, pork, chicken, turkey and the like. Suitable vegetable sources include legumes such as lima beans, lentil beans, kidney beans, green peas, pigeon peas, carrots, beets, string beans, squash, tomatos, cabbage and the like.
Seafood sources preferably include shellfish such as shrimp, clams, oysters, mussels, and the like fresh or salt water fish such as trout, cod, flounder, salmon, bass, or concentrates made from mixed species of fish. The seafood sources may be cooked by roasting, puree g the roasted seafood and cooling the pureed product .
The starch source may be derived from potatoes, corn, rice, wheat, tapicca and the like. These starches are commercially available. The meat type, vegetable type or seafood type concentrate may be blended wmh the starch source using conventional mixing techniques. Hydrolyzed vegetable protein is an optional component that may be derived from a soya bean source, a corn source or a wheat; source that has been treated to remove the non-protein components and to remove any components that would impart an unpleasant taste to the composition.
A fat source is included in order to provide an energy source that will substantially enhance the calorie content and the flavor of the composition. Suitable fat sources include vegetable oils such as olive oil, corn oil, canola oil, peanut oil, palm kernel oil, sunflower oil, almond oil, walnut oil, cottonseed oil, sesame oil, coconut oil, beef fat, chicken fat, turkey fat, fish oils and mixtures thereof.
Yeast extract is an optional component as are vitamins. Yeast extracts are commercially available in dried, liquid or paste form and it may be employed at a concentration of 1 to 30 and more preferably from 4 to 10 weight %, based on the total dry weight of all cf the components.
Flavors and spices may be added to enhance and/or mask the taste of the selected components of the composition. Generally a spice package may comprise 0.005 to 10 and more preferably from 0.05 to 1 weight % based on the total dry weight of the components cf the composition. Preferred spices include pepper, salt, tumeric, onion, garlic c, paprika, sager, rosemary, parsley, marjoram and the like. The amount of water may be adjusted to provide a dry powder, a soft semi-solid or pourable liquid formulation. The amount of water may be adjusted by
using conventional tecn iques to aαd or remove water to prepare a product having the desired consistency. Generally, the compositions of the invention are preferably prepared for consumption m the form of pourable liquids which comprise from 20 to 60 weight percent water, based on the total weight of ail ingredients. If no water is present, a dry powder will be obtained which may be reconstituted as a liquid. Formulations such as this will preferably have a sufficient amount of a food grade dispersant such as soya lecithin to aid combining the dry powder with water or any other suitable liquid.
A vitamin formulation may be added to the formulation which will supply the US recommended requirements for vitamin and/or mineral intake. The desired composition may be prepared and assayed for vitamin and mineral content. Thereafter, sufficient vitamins and minerals may be added to adjust the total vitamin and mineral content to provide the US recommended daily requirements.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The following Examples provide specific embodiments of the invention but they should not be construed as limitations on the scope of the invention.
EXAMPLE 1
A beef based meal is prepared by roasting ground beef an oven at a temperature of 450 °F for
120-180 minutes. After the roasting is complete, the roasted ground beef is pureed by passing the roasted ground beef through a emulsifying machine that gives a particle size of 0.004". After puree g, the beef s cooled to a temperature of about 40°F. The pureed and cooled roasted ground beef is placed in bowl mixer and
the listed ingredients are added with constant stirring. After all the ingredients are blended, the mixed composition is discharged from the mixer and packaged air tight containers. The ingredient list in weight percent is as follows :
Ground beef 50.79
High viscosity, modified maize starch 6.67
(National Purity CSC Starch; high viscosity; 11% moisture; pH aprox. 6) Cold temperature stable, modified maize starch 6.67 (National 465; pH aprox. 6; moisture 11%)
Potato flour 6.67
(Idaho Pacific 3325 granules)
Yeast extract with partially hydrogenated soybean and cottonseed oil) 1.90
Yeast extract 1.27 (Savoury systems Intern., Inc., Bridgewater, NJ #10209 Extract)
Yeast extract 1.11
(Levoplan HNLV-LS3111R3 water soluble autolysed yeast extract obtained by salt-free autolysis of primary baker's yeast)
Hydrolyzed soy protein 6.67
(Universal Flavors; PVΗ 2125-hydrolyzed vegetable protein with partially hydrogenated soybean and cottonseed oil)
Vegetable Mix 4.76
(F S S peeled and cut- carrots (81.51%); celery (10.84%); onions (7.64%)
Vitamin Mix 4.44
(Composition of lOOg of vitamin composition)
Vitamin A Palmitate 109,014.76ΪU Thiamine Hydrochloπde 46.42mg
Riboflav 58.38mg
Niacinamide 437.34mg
Pyridoxme hydrochloride 47.02mg
Cyanocobalm 0.12mg Ascorbic acid 2234.71mg
Vitamin E 615.26mg
Zinc oxide 379.96mg
Pantothenic Acid (as Ca pant .) 220.76mg
Potassium 1715.88mg
Folic Acid 8476.78mcg
Calcium 25921.55mg
Copper 82.29mg
Iodine 3027.84mcg
Vitamin D 8398.70mg
Iron 483.76mg
Phosphorous 22454.72mg
Maltodextrin 55.79mg
Dry sweet dairy whey 2.06
(Beatrice Foods)
Corn Oil 2.06
Caramel powder 1.75
(Sethness Products Company; BC420)
Soluble Onion powder 0.63 (BSO140 oleoresm on a maltodextrin carrier)
Soluble Garlic powder 0.16
(HS #BS0165 oleoresm on a maltodextrin carrier) Vegetable Extract Powder 0.23
(Nikken extract of Chinese cabbage (Brass ca pe inensis) spray dried on a dextrin carrier Tomato paste 1.27
(Heinz tomato paste- 100% concentrated tomato pulp)
Black pepper 0.10
(Elite # 30)
Salt, fine flake 0.32
Paprika 0.32 Potassium sorbate 0.16
EXAMPLE 2
A vegetable based meal is prepared by combining the following ingredients m a rotating bowl mixer :
Vegetable mix ( peeled and cut - carrots 44.69% (81.51%); celery (10.84%); onions (7.64%) (#002 Hanover) (roasted at 450°F 2.5-3hrs before pureemg and cooling to 40°F)
Ligntly Hyαroiyzeα '.Jheat Gluten 22.25% ι,Peptιde bonαed glαtatmone-Mi west Gra Products PG 30-a low molecular weight, water-soluble wheat protein powder which is rich peptide-bonαed glutamme, with one of three ammo acids the polypeptide chain being glutamme-protem content - minimum 75% by weight en a dry basis) High viscosity, modified maize starch 6.95
(National Purity CSC Starch; high viscosity; 11% moisture; pH aprox. 6)
Cold temperature stable, modified maize starch 6.98 (National 465; pH aprox. 6; moisture 11%)
Hydrolyzed Soy Wheat Gluten Protein 6.70
(Griffith Labs-Vegam e lD-with 2% partially hydrogentated soybean oil)
Tomato paste 5.59
(Hemz tomato paste-100% concentrated tomato pulp) Vitamin Mix 2.23
(Composition of lOOg of vitamin composition)
Vitamin A Palmitate 109,014.76IU
Thiamme Hydrochloride 46.42mg
Riboflav 58.38mg Niacmamide 437.34mg
Pyridoxidme hydrochloride 47.02mg
Cyanocobalmm 0.12mg
Ascorbic acid 2234.71mg
Vitamin E 615.26mg Zinc oxide 379.96mg
Pantothemc Acid (as Ca pant .) 220.76mg
Potassium 1715.88mg
Folic Acid 8476.78mcg
Calcium 25921.55mg Copper 82.29mg
Iodine 3027.84mcg
Vitamin D 8398.70mg
Iron 483.76mg
Phosphorous 22454.72mg Maltodextrin 55.79mg
Sucrose (fine granulated) 1.68
Corn Oil 1 . 68
Ribotide 0 . 80
(A 50 : 50 co- crystall ine mixture of disodium 5 ' - guanylate and disodium 5 ' - mosmate from Takeda Vit . & Food Co . )
Paprika 0 . 19
Blac pepper 0.04
.Elite' # 30)
Caramel powder 0.03 iSethness Products Company; BC420)
Garlic powder 0.01
(Basic Veg . Products, Garlic Particles Onion 0.01
(Kalsec, Aquares onion made from comminuted, extracted and distilled Allium cepa . )
Celery 0.01 (Kalsec. Aquaresm celery, ceieryseeds, Allium graveolens L.)
Potassium sorbate 0.01
EXAMPLE 3
A dry vegetable based meal is prepared by combining the following ingredients a rotating bowl mixer: Soy protein 30.00
(Supro 670 isolated soy prote - 90% protein)
Maltodextrin 17.77 (Maltrm MO50)
Sucrose 7.00
(Fine, granulated)
High viscosity, modified maize starch 7.00 (National Purity CSC Starch; high viscosity; 11% moisture; pH aprox. 6) Cold temperature stable, modified 7.00 maize starch (National 465; pH aprox. 6; moisture 11%)
Tomato powder, spray dried 6.00 (Hot break Tomato 612-0 Basic Veg.Prod.
Hydrolyzed Soy Wheat Gluten Protein 4.70
(Griffith Labs-Vegamme ID-with 2% partially hydrogentated soybean oil)
Carrot powder 3.86
(Basic Veg . Prod., aehyαrateα carrots)
Mixed vegetables 3.00
(Mirepoix powder A4343, cooked onions, carrots and celery-vacuum dried on a dextrin carrier witn sugar, salt &_ spices)
Vegetable extract powder 2.57
(Chinese cabbage)
Vitamin Mix 2.25
(Composition of lOOg of vitamin composition)
Vitamin A Palmitate 109,014.76IU
Thiam e Hydrochloride 46.42mg Riboflavm 58.38mg
Niacmamide 437.34mg
Pyπdoxidme hydrochloride 47.02mg
Cyanocobalmm 0.12mg
Ascorbic acid 2234.71mg Vitamin E 615.26mg
Zinc oxide 379.96mg
Pantothemc Acid (as Ca pant .) 220.76mg
Potassium 1715.88mg
Folic Acid 8476.78mcg Calcium 25921.55mg
Copper 82.29mg
Iodine 3027.84mcg
Vitamin D 8398.70mg
Iron 483.76mg Phosphorous 22454.72mg
Maltodextrin 55.79mg
Vegetable shortening 1.58
(Centenial IX, partially hydrogenated soybean oil, maltodextrin and food starch)
Potato flour 1.28
(Idaho Pacific 325 granules) Onion powder 1.28
(Basic Veg. Prod. - dehydrated white onions)
Yeast extract 1.28
(Gistex X-II powder-autolyzed yeast extract)
Ribotide 1 . 28
(A 50 : 50 co-crystallme mixture of disodium 5 ' -guanylate and dιsodιum- 5 ' - mosmate from Takeda Vit . & Food Co . )
Paprika 0 . 20
Black pepper 0.04
(Elite # 30)
Caramel powder 0.03
(Sethness Products Company; BC420)
Garlic powder 0.01
(Basic Veg. Products, Garlic Particles)
EXAMPLE 4
A chicken based meal is prepared by combining the following ingredients a rotating bowl mixer:
Chicken meat 43.94
(Cooked by roasting at 450° for 120 to 180 minutes followed by pureemg and cooling to 40°F)
Chicken broth 10.67
(Chestertown 16% solids)
Chicken fat 6.21
(Tyson Foods, rendered chicken fat)
High viscosity, modified maize starch 6.59
(National Purity CSC Starch; high viscosity; 11% moisture; pH aprox. 6)
Cold temperature stable, modified 6.59 maize starch
(National 465; pH aprox. 6; moisture 11%)
Hydrolyzed chicken flavored vegetable protein 7.22 (2131 UNIV HVPO soy and corn)
Potato flour 4.08
(Idaho Pacific 325 granules)
Vitamin Mix 4.30
(Composition of lOOg of vitamin composition)
Vitamin A Palmitate 109,014.76IU
Thiamme Hydrochloride 46.42mg Riboflavm 58.38mg
Niac amide 437.34mg
Pyridoxid e hydrochloride 47.02mg
Cyanocobalmm 0.12mg
Ascorbic acid 2234.71mg Vitamin E 615.26mg
Zinc oxide 379.96mg
Pantothenic Acid i as Ca pant . ) 220.76mg
Potassium 1715.88mg
Folic Acid 8476.78mcg
Calcium 25921.55mg
Copper 82.29mg lodme 3027.84mcg Vitamin D 8398.70mg Iron 483.76mg Phosphorous 22454.72mg
Maltodextrin 55.79mg Vegetable Mix 3.14
(F S. S peeled and cut- carrots (81. .51%) ; celery
(10.84%) ; onions (7.64%)
Yeast extract 1.26
(Levoplan HNLV-LΞ3111R3 water soluble autolysed yeast extract obtained by salt-free autolysis of primary baker's yeast)
Yeast extract 0.31
(Savoury systems Intern., Inc., Bridgewater, NJ #10209 Extract) Salt, fine flake 0.32
Tomato paste 5.59
(Heinz tomato paste-100% concentrated tomato pulp)
Vegetable Extract Powder 0.31
(Nikken extract of Chinese cabbage
(Brassica pekinensis) spray dried on a dextrin carrier)
Sol. poultry #7288 0.23
(sage and thyme on a maltodextrin carrier)
Stablenhance #2603 0.02
(rosemary extract)
Ground tumeric 0.10
(Elite)
Potassium sorbate 0.16
Turmeric PS -8 0.01
EXAMPLE 5
A beef meal with cooked beef is prepared by
ccπiDinmg the following ingredients a rotating bowl mixer : Ground Deef (cooked by ory heat at 15.24
450°F to internal temperature of 180°F)
Isolated soy protein (Supro 670) 22.26 High viscosity, modified maize starch 5.91
(National Purity CSC Starch; nigh viscosity; 11% moisture, pH aprox. 6)
Water 36.96
Vitamin Mix 3.74
(Composition of lOOg of vitamin composition)
Vitamin A Palmitate 109,014.76IU
Thiamme Hydrochloride 46.42mg Riboflavm 58.38mg
Niac amide 437.34mg
Pyridoxidme hydrochloride 47.02mg
Cyanocobalmm 0.12mg
Ascorbic acid 2234.71mg Vitamin E 615.26mg
Zinc oxide 379.96mg
Pantothenic Acid (as Ca pant .) 220.76mg
Potassium 1715.88mg
Folic Acid 8476.78mcg Calcium 25921.55mg
Copper 82.29mg lodme 3027.84mcg
Vitamin D 8398.70mg
Iron 483.76mg Phosphorous 22454.72mg
Maltodextrin 55.79mg
Natural beef flavor (FFI#12020) 3.70 Hydrolyzed vegetable protein derived 3.70 from soy (2125(743) Arancia)
Disodium phosphate 0.17 Beef flavor (Wonf#1028132 ) 1.23
Garlic powder (toasted Basic Foods #901) 1.23
The above formulation was assayed for total calories, protein, carbohydrate fat etc. content and the results were as follows (per 100 grams) Calories: 195.49
Protein: 25.56g
Calories from fat: 45. 9
Carbohydrates: 14.51 Dietary fiber: 0.26g Fat-total 5.09g Cholesterol: 16.39mq
EXAMPLE 6
A beef meal is prepared which is the same as
Example 5 except that a beef concentrate (frozen concentrated beef stock with salt-40 brick) #9227) is substituted for the cooked ground beef.
The above formulation was assayed for total calories, protein, carbohydrate fat etc. content and the results were as follows (per 100 grams)
Calories : 177.50 Protein: 26.3g
Calories from fat 19.86 Carbohydrates : 14.86g Dietary fiber: 0.26g Fat-total 2.21g Cholesterol : 3.44mg
EXAMPLE 7
A chicken meal with chicken broth is prepared by combining the following ingredients m a rotating bowl mixer:
Chicken broth (32% Chestertown) 20.12 Chicken fat (rendered by Tyson Foods) 16.77
Cold temperature stable, modified maize 15.09 starch 6.98 (National 465; pH aprox. 6; moisture 11%)
Soy protein (Supro 670) 11.74
Corn oil 8.72 Hydrolyzed chicken flavored vegetable protein 7.04 (2131 UNIV HVPO soy and corn)
Vitamin Mix (As m Example 1) 4.02 Vegetable Mix 3.55
(F & S #001) peeled and cut- carrots (81.51%); celery (10.84%); onions (7.64%)
Whole dry milk powder 2.35
Sugar (granulated, fine) 1.68
Roasted Chinese cabbage powder 1.68
(Nikken #2310)
Yeast extract 1.68
(Savoury systems Intern., Inc., Bπdgewater, NJ #10209 Extract) Soluble poultry Flavor (mixture of spices, 1.01 dextrose and dehydrated onions #7288)
Soluble onion powder (Elite #6478AO) .84 Soluble celery powder (Heller #BS 0091) .50
Black pepper (Heller # BS 0087) .50
Boiled chicken flavor (natural chicken 2.35 flavor with salt and dextrin #21011 FFI)
Garlic powder (toasted) 0.17
Yeast extract 0.17 (Levoplan HNLV-LS3111R3 water soluble autolysed yeast extract obtained by salt-free autolysis
Turmeric (ground) 0.07
The above formulation was assayed for total calories, protein, carbohydrate fat etc. content and the results were as follows (per 100 grams) Calories: 427.30 Protein: 19.30g
Calories from fat: 245.24 Carbohydrates: 25.48
Dietary fiber: 1.05 Fat-total I'1 . 2 Sq
Cholesterol: 16.53mg
EXAMPLE 8
A chicken meal .v th chicken is prepared by combining the same ingredients that were used Example 6 except that Chicken meat (diced cooked fines, cooked by steam) was substituted for the chicken broth (32%) .
The above formulation was assayed for total calories, protein, carbohydrate fat etc. content and the results were as follows (per 100 grams)
Calories: 442.79
Protein: 19.96g
Calories from fat: 257.07
Carbohydrates: 25.14g Dietary fiber: 0.31g
Fat-total 28.56g
Cholesterol: 33.23mg
EXAMPLE 9
A vegetable meal was made by combining tne following ingredients a rotating mixing bowl :
Eggs (Better' n Eggs from Papetti; 60.10 frozen egg whites 98%; corn oil, water, natural flavor, a hexametaphosphate , Ca sulfate, citric acid, gluten, beta-carotene, guar and xanthan gum)
Dry egg yolk solids (Papetti] 7.51
High viscosity, modified maize starch 7.51
(National Purity CSC Starch; high viscosity; 11% moisture; pH aprox. 6)
Bacon base (bacon 53%; yeast extract 30.2%;
crown sugar 8 . 9 % ;
" 15 - 088L/S ) 4 . 51
Vitamin Mix (from Example 6 3.61
Salt (finer flake) 2.70
Butter lunsaited) 2.70 Non-fat dry milk solids 2.70
Black pepper 0.09
Vegetable gum (50:50 guar gum and 0.09 xanthan gum - Visquick Gum Zumbro)
Dipotassium phosphate 0.06
The above formulation was assayed for total calories, protein, carbohydrate fat etc. content and the results were as follows (per 100 grams)
Calories: 252.36 Protein: 34.59g
Calories from fat: 68.72
Carbohydrates: 18.85g
Dietary fiber: 0.17g
Fat-total 7.64g Cholesterol: 183.57mg
EXAMPLE 10
A vegetable meal is prepared by combining the following ingredients m a rotating bowl mixer :
Vegetable mix ( peeled and cut - carrots 44.69 (81.51%); celery (10.84%); onions (7.64%) (#002 Hanover) (roasted at 450°F 2.5-3hrs before pureemg and cooling to 40°F)
Soy protein (Supro 670, 22.35 High viscosity, modified maize starch 6.98
(National Purity CSC Starch; high viscosity; 11% moisture; pH aprox. 6)
Cold temperature stable, modified maize starch 6.98 (National 465; pH aprox. 6; moisture 11%)
Hydrolyzed Soy Wheat Gluten Protein 6.70 (Griffith Laos-Vegamine ID-with 2% partially hydogentated soybean oil)
Tomato paste 5.59 (Hemz tomato paste-100% concentrated tomato pulp)
Vitamin Mix 2.23
(Composition of lOOg of vitamin composition) Vitamin A Palmitate 109,014.76IU
Thiamme Hydrochloride 46.42mg
Riboflavm 58.38mg
Niac amide 437.34mg
Pyπdoxidme hydrochloride 47.02mg Cyanocobalrain 0.12mg
Ascorbic acid 2234.71mg
Vitamin E 615.26mg
Z c oxide 379.96mg
Pantothenic Acid (as Ca pant .) 220.76mg Potassium 1715.88mg
Folic Acid 8476.78mcg
Calcium 25921.55mg
Copper 82.29mg lodme 3027 . 84mcg Vitamin D 8398 . 70mg
Iron 483 . 76mg
Phosphorous 22454 . 72mg
Maltodextrin 55 . 79mg Ribotide 0 . 80
(A 50 : 50 co-crystallme mixture of disodium 5 ' - guanylate and disodium 5 ' - mosmate from Takeda Vit . & Food Co . ) Paprika 0 . 19
Black pepper 0.04
(Elite # 30) Caramel powder 0.03
(Sethness Products Company; BC420)
Garlic powder 0.01
(Basic Veg. Products, Garlic Particles)
Onion (natural water extractives 0.01
Aquaresm KS#51-01-19)
Celery (natural water extractives 0.01 Aquaresm #09-01-19)
Potassium sorbate 0.01
The above formulation was assayed for total calories, protein, carbohydrate fat etc. content and the results were as follows (per 100 grams) Calories: 99.62
Protein: 23.84g
Calories from fat: 24.22 Carbohydrates: 23.74g Dietary fiber: 2.75g Fat-total 2.69g
Cholesterol: O.OOmg
Example 11
A dry beef flavored meal is prepared by combining the following ingredients m a rotating bowl mixer :
Isolated soy protein (Supro 670) 44.53
Maltodextrin (Maltrm M050) 13.43 High viscosity, modified maize starch 7.05
(National Purity CSC Starch; high viscosity; 11% moisture; pH aprox. 6)
Cold temperature stable, modified maize starch 7.05 (National 465; pH aprox. 6; moisture 11%)
Hydrolyzed vegetable protein derived 5.71 from soy (2125(743) Arancia) Stewed beef flavor (Extract from 5.71 boiled beef Wild Flavors)
Beef Extract powder (dehydrated beef 3.56 stock with salt #9283)
Vitamin Mix (Example 1) 3.56
Sugar (fine, granulated) 2.69 Vegetable shortening 2.69
(Centenial IX, partially hydrogenated soybean oil, maltodextrin and food starch)
Onion powder (Basic1 1.34
Caramel powder 1.07
(Sethness Products Company; BC420)
Black pepper 0.67
(Elite # 30)
Garlic powder 0.24 (Basic Veg. Products, Garlic Particles
Paprika 0.24
Disodium phosphate 0.24
Tomato powder (dehydrated tomato- 0.24
Hot Break 612-0 Basic)
The above formulation was assayed for total calories, protein, carbohydrate fat etc. content and the results were as follows (per 100 grams)
Calories: 338.10 Protein: 43.31g
Calories from fat: 32.77
Carbohydrates: 34.91g
Dietary fiber: 0.40g
Fat-total 3.64g Cholesterol: O.OOmg
Example 12
A dry chicken meal is prepared by combining the following ingredients a rotating bowl mixer :
Isolated soy protein (Supro 670) 4.95
Maltodextrin (Maltrm M050) 13.56
High viscosity, modified maize starch 7.12
(National Purity CSC Starch; high viscosity; 11% moisture; pH aprox. 6)
Cold temperature stable, modified maize starch 7.12
(National 465; pH aprox. 6; moisture 11%) Hydrolyzed chicken flavored vegetaele protein 5.76 (2131 UNIV HVPO soy and corn) Chicken flavor (chicken extract; cnicken 5.76 fat; all r se yeast extract; tortoia yeast -#FACV274- Wild Flavors)
Dry chicken oroth (dehydrated chicken 3.59 broth-Hormel "S" type)
Vitamin Mix (Example 1) 3.59
Sugar (fine, granulated) 2.71
Vegetable shortening 2.71
(Centenial IX, partially hydrogenated soybean oil, maltodextrin and food starch) Onion powder (Basic) 1.36
Black pepper 0.68
(Elite # 30) Garlic powder 0.51
(Basic Veg. Products, Garlic Particles
Ground turmeric 0.34 Disodium phosphate 0.24
Garlic powder (toasted-Basιc#901) 1.23
The above formulation was assayed for total calories, protein, carbohydrate fat etc. content and the results were as follows (per 100 grams)
Calories: 355.71
Protein: 46.03g
Calories from fat: 45.79 Carbohydrates: 33.04
Dietary fiber: 0.60g
Fat-total 3.67g
Cholesterol: 0.25mg
The amounts the above described formulations represent weight percent based on the total weight of the formulation. While commercially available products have been utilized to illustrate the
invention, the selection of a particular type of material is not critical and materials may be octamed from other sources or prepared extemporaneously using natural sources. These embodiments of the invention has been presented for purposes of illustration and description. It is not intended to be exhaustive or to limit the invention to the form disclosed. Obvious modifications or variations are possible light of the above teachings. All such obvious modifications and variations are intended to be withm the scope of the appended claims.
Claims
1. A complete meal formulation which comprises. (a) protein base 20 to 70wt%
(b) a starcn 5 to 20wt%
(c) a fat 1 to 20wt% (d) yeast extract 0 to 15wt%
(e) vitamins MDR
(f) spice/flavor 1 to 2wt%
(g) water 0 to 60wt%
2. A complete meal formulation which comprises: (a) meat type, vegetable type or seafood type base 35 to 70wt%
(b) a starch 5 to 20wt%
(c) hydrolyzed vegetable protein 0 to 15wt%
(d) a fat 1 to 20wt% (e) yeast extract 0 to 15wt%
(g) spice/flavor 1 to 2wt%
(h) water 0 to 60wt%
3. A complete meal formulation as defined m claim 1 which includes a source of vitamins which satisfies the minimum daily requirements.
4. A complete meal formulation as defined m claim 1 wherein the base comprises a meat type source.
5. A complete meal formulation as defined claim 1 wherein the base comprises a vegetable type source.
6. A complete meal formulation as defined m claim 1 wherein the base comprises a seafood type source.
7. A complete meal ormulation as defined claim 1 wherein the starcn source is selected from potato, corn, rice and tapioca starch.
8. A complete meal formulation as defined m claim 1 wherein the fat source is a vegetable oil .
9. A complete meal formulation as defined m claim 7 wherein the fat source s a vegetable oil selected from the group consisting cf olive oil, corn oil, canola oil, peanut oil, palm kernel oil, sunflower oil, almond oil, walnut oil, cottonseed oil, sesame oil and coconut
10. A complete meal formulation which comprises:
(a) a beef base prepared by roasting and pureemg beef 35 to 70wt%
(b) potato starch 5 to 20wt%
(c) hydrolyzed soya vegetable protein 0 to 15wt% (d) a vegetable oil 1 to 20wt%
(e) brewers yeast extract 0 to 15wt%
(g) spice/flavor 1 to 2wt%
(h) water 20 to 60wt%.
11. A complete meal formulation which comprises:
(a) a fish base prepared by roasting and pureemg fish 35 to 70wt%
(b) potato starch 5 to 20wt%
(c) hydrolyzed soya vegetable protein 0 to 15wt% (d) a vegetable oil 1 to 20wt%
(e) brewers yeast extract 0 to 15wt%
(g) spice/flavor 1 to 2wt%
(h) water 20 to 60wt%.
12. A complete meal formulation which comprises: (a) a vegetable base prepared by boiling and pureeing at least one legume 35 to 70wt%
(b) potato starch 5 t-o 20wt%
(c) hydrolyzed soya vegetable protein 0 to 15wt%
(d) a vegetable oil 1 to 20wt% (e) brewers yeast extract 0 to 15wt%
(g) spice/flavor 1 to 2wt%
(h) water 20 to 60wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2001231089A AU2001231089A1 (en) | 2000-01-21 | 2001-01-22 | Complete meal formulation |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US48906600A | 2000-01-21 | 2000-01-21 | |
| US09/489,066 | 2000-01-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2001052663A1 true WO2001052663A1 (en) | 2001-07-26 |
Family
ID=23942264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/US2001/002220 Ceased WO2001052663A1 (en) | 2000-01-21 | 2001-01-22 | Complete meal formulation |
Country Status (2)
| Country | Link |
|---|---|
| AU (1) | AU2001231089A1 (en) |
| WO (1) | WO2001052663A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011066175A1 (en) * | 2009-11-25 | 2011-06-03 | Nestec S.A. | Nutritional compositions including a high protein component and exogenous nucleotides |
| EP2275140A3 (en) * | 2004-07-19 | 2012-08-08 | Thia Medica AS | Composition comprising plant and/or fish oils and non-oxidizable fatty acid entities |
| US20120252042A1 (en) * | 2011-03-31 | 2012-10-04 | Wendy Qin | Artificial Feces |
| CN106262846A (en) * | 2016-08-22 | 2017-01-04 | 潘湛 | A kind of Fructus Momordicae charantiae fried rice |
| US9629374B2 (en) | 2008-11-07 | 2017-04-25 | Kraft Foods Group Brands Llc | Home-style meat product and method of producing same |
| US9848631B2 (en) | 2008-11-07 | 2017-12-26 | Kraft Foods Group Brands Llc | Home-style meat product and method of producing same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5716653A (en) * | 1993-02-11 | 1998-02-10 | Universite Laval, Cite Universitaire | Process for brewer's yeast debittering |
| US5976580A (en) * | 1995-06-07 | 1999-11-02 | Novus International, Inc. | Nutrient formulation and process for enhancing the health, livability, cumulative weight gain or feed efficiency in poultry and other animals |
-
2001
- 2001-01-22 WO PCT/US2001/002220 patent/WO2001052663A1/en not_active Ceased
- 2001-01-22 AU AU2001231089A patent/AU2001231089A1/en not_active Abandoned
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5716653A (en) * | 1993-02-11 | 1998-02-10 | Universite Laval, Cite Universitaire | Process for brewer's yeast debittering |
| US5976580A (en) * | 1995-06-07 | 1999-11-02 | Novus International, Inc. | Nutrient formulation and process for enhancing the health, livability, cumulative weight gain or feed efficiency in poultry and other animals |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2275140A3 (en) * | 2004-07-19 | 2012-08-08 | Thia Medica AS | Composition comprising plant and/or fish oils and non-oxidizable fatty acid entities |
| US9629374B2 (en) | 2008-11-07 | 2017-04-25 | Kraft Foods Group Brands Llc | Home-style meat product and method of producing same |
| US9848631B2 (en) | 2008-11-07 | 2017-12-26 | Kraft Foods Group Brands Llc | Home-style meat product and method of producing same |
| US10154683B2 (en) | 2008-11-07 | 2018-12-18 | Kraft Foods Group Brands Llc | Home-style meat product and method of producing same |
| WO2011066175A1 (en) * | 2009-11-25 | 2011-06-03 | Nestec S.A. | Nutritional compositions including a high protein component and exogenous nucleotides |
| CN102883626A (en) * | 2009-11-25 | 2013-01-16 | 雀巢产品技术援助有限公司 | Nutritional composition comprising high protein content and exogenous nucleotides |
| US20120252042A1 (en) * | 2011-03-31 | 2012-10-04 | Wendy Qin | Artificial Feces |
| WO2012135567A1 (en) * | 2011-03-31 | 2012-10-04 | The Procter & Gamble Company | Artificial feces |
| CN106262846A (en) * | 2016-08-22 | 2017-01-04 | 潘湛 | A kind of Fructus Momordicae charantiae fried rice |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2001231089A1 (en) | 2001-07-31 |
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