Chip product

Patent metadata

Field	Value
Publication number	US-12004540-B2
Application number	US-202016775337-A
Country	US
Kind code	B2
Filing date	Jan 29, 2020
Priority date	Jan 29, 2020
Publication date	Jun 11, 2024
Grant date	Jun 11, 2024

Abstract

The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200° F. the meat slices into a meat chip.

First claim

What is claimed is:

1. A method of making one or more meat chips consisting of:
blending a meat product in an emulsion of about 29% water, 68% sunflower oil, a seasoning, one or more preservatives and stabilizers, an egg, and a gum or a gum blend, into a meat batter;
mechanically or chemically tenderizing the meat batter by at least one of pounding, needle tenderizing, injecting, or grinding;
fermenting the meat batter to a pH of 5.4 to 5.6 prior to cooking;
extruding the meat batter into a casing;
cooking the meat batter in the casing in a water bath;
slicing the casing with the cooked meat batter into meat slices; and
microwave vacuum drying at a temperature not exceeding 200′F the meat slices into the one or more meat chips, wherein the one or more meat chips has an a w of 0.05 to 0.2.

2. The method of claim 1 , wherein the meat is selected from at least one of:
beef, veal, buffalo, lamb, goat, chicken, pork, emu, ostrich, game hen, squab, guinea fowl, turkey, pheasant, quail, duck, or goose.

3. The method of claim 1 , wherein the one or more preservatives and stabilizers are present in the emulsion and are selected from at least one of: phosphates, k-carrageenan, green tea extract, rosemary extract, mixed tocopherols, celery powder, or nitrites.

4. The method of claim 1 , wherein the eggs consist of 4% weight to weight whole eggs or 2.0% weight to weight egg yolks, the gum or gum blend consists of weight to weight, 0.01% to 1.0% of one or more natural gums selected from the group consisting of gum Arabic, guar and Xanthan gum, and the one or more preservatives and stabilizers consists of 0.2% k-carrageenan.

5. The method of claim 1 , wherein the meat slices have a thickness of 1, 2, 3, 4 or 5 mm prior to microwaving.

6. The method of claim 1 , wherein chemically tenderizing is selected from tenderizing the meat in acids, spices, enzymes, and combinations thereof.

7. The method of claim 1 , wherein the meat is a whole animal, leg, thigh, breast, ribs, flank, loin, sausages, processed meat products, jerky, or other cut of meat, processed or ground meat.

Assignees

• Univ Texas Tech System

Inventors

• Meyer Richard Schlomer

Classifications

• A23B2/97

  using irradiation or electric treatment, e.g. ultrasonic waves · CPC title

• A23L13/77

  by mechanical treatment, e.g. kneading, rubbing or tumbling · CPC title

• A23L13/74

  using microorganisms or enzymes · CPC title

• A23B7/022

  with addition of chemicals {before or during drying, e.g. semi-moist products}(A23B7/024 - A23B7/028 take precedence) · CPC title

• A23L19/09

  Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence) · CPC title