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1. IN201911049376 - PROCESS FOR PRODUCING LOW-FAT, HIGH-FIBRE PROCESSED MEAT PRODUCTS USING FOOD INDUSTRY BY-PRODUCTS

Office
India
Application Number 201911049376
Application Date 02.12.2019
Publication Number 201911049376
Publication Date 04.06.2021
Publication Kind A
IPC
A23L
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
A21D
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
A23D
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
Applicants Indian Council of Agricultural Research (ICAR)
Inventors Kumar Yogesh
Narsaiah Kairam
Singh Rajesh Kumar
Mann Sandeep
Vishwakarma Rajesh Kumar
Title
(EN) PROCESS FOR PRODUCING LOW-FAT, HIGH-FIBRE PROCESSED MEAT PRODUCTS USING FOOD INDUSTRY BY-PRODUCTS
Abstract
(EN)
The regular consumption of high-fat meat products is one of the reasons behind development of physiological health problems including obesity, coronary heart diseases, and high blood pressure. WHO, FAO, FSSAI issued guidelines to limit the consumption of high-fat diets. It triggers development of meat products with low fat and high fibre contents. The present invention relates to a process for producing low-fat, high-fibre processed meat products. In this invention, a plant based gel, double emulsion (vegetable oil and water) and a source of dietary fibre are used as an edible fat replacer. Plant gel is processed for improvement of its emulsifying properties to act as a potent fat replacer in the meat matrix. The source of dietary fibre is also activated to improve its water and fat binding properties. The final processed meat product is having low fat and high fibre contents with acceptable technological attributes.