http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1143373-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9ee6d092e0588dcff4e2f7152ef1e6ce |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 |
| filingDate | 1966-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1969-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1143373-A |
| titleOfInvention | Marbled meat animal food and method of preparing same |
| abstract | 1,143,373. Animal food. QUAKER OATS CO. 4 Aug., 1966 [6 Aug., 1965], No. 35075/66. Heading A2B. Animal food resembling marbled meat comprising 30-70% by wt. meat or meat by-products (as defined) and 20-50% by wt. moisture, comprises a red portion having a white portion randomly distributed therein, the red portion containing 7.5-25% by wt. sodium caesinate which is sufficient to cause tackiness above 120‹F., 15-30% by wt. sugar, 2-10% by wt. propylene glycol and 0.5-10% by wt. starch. The term "meat" applies to the flesh of cattle, swine, sheep, goats, horses, whales, poultry and fish. Preferably the white portion also contains the above mentioned substances specified for the red portion. Substances which may be present in the food include beef tripe, beef trimmings, sucrose, glucose, corn syrup sugars, corn starch, dicalcium phosphate, salt, sorbic acid, potassium and sodium sorbate, titanium dioxide, calcium and potassium caesinate, vitamins, flavouring agents and colouring agents. The food may be prepared by (a) forming a sheet or ribbon of each portion by mixing the components of each portion, cooking (e.g. 190-300‹F.) the mixtures at superatmospheric pressure and extruding the mixtures into the atmosphere, (b) superimposing the sheets and (c) forming the superimposed sheets into a loaf-like mass so as to distribute the white portion in the red portion while the average temperature of the sheets is between 120‹F. and 170‹F. In step (c) a random pile of the superimposed sheets may be compressed or the superimposed sheets may be rolled. The food is preferably in the form of a roll which has an overlay of the white portion. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4166138-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0986313-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7611701-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10499663-B2 |
| priorityDate | 1965-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.