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Ground meat and meat analog compositions having improved nutritional properties

A composition, a technology of coloring composition, applied in the direction of protein composition of vegetable seeds, food science, textured treatment, etc., can solve the problems of lack of moisture, flavor and organization, etc.

Inactive Publication Date: 2011-04-20
SOLAE LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many of these lack the proper moisture, flavor and texture acceptable to most consumers

Method used

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  • Ground meat and meat analog compositions having improved nutritional properties
  • Ground meat and meat analog compositions having improved nutritional properties
  • Ground meat and meat analog compositions having improved nutritional properties

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0146] Example 1: Healthier Beef Patty Containing 40% Meat Replacement and Flavoring.

[0147] One aim of the research was to develop healthier beef patties in which part of the beef was replaced with a hydrated structured vegetable protein (SVP) ingredient, so that a patty containing as little as 10% fat would be perceived as tasting as having much higher fat All beef patties. Flavor development goals included: (1) developing and optimizing flavoring systems that mask the mild cereal and soy flavors inherent in SVP and possibly isolated soy protein (ISP) ingredients; (2) enhancing the meaty flavor of remaining meat in the formulation; and (3) ) add meat flavor to replace flavor components lost through meat substitution.

[0148] Prepares a healthier beef patty where 40% of the beef is replaced with hydrated SVP and ISP ingredients, making the patty 90% lean. Table 1 lists the nutritional characteristics of beef / SVP patties and conventional beef patties. The beef / SVP patty ...

Embodiment 2

[0151] Example 2: Sensory analysis of precooked patties using the Hedonic Receptivity Scale.

[0152] The three types of patties prepared in Example 1 were evaluated by 69 sensory panelists who regularly consumed beef patties. Precook three types of raw meatloaf to an internal temperature of 160 degrees Fahrenheit and freeze. The tempered patties were reheated in a 350°F convection oven to an internal temperature of 150°F. Each panelist received either an all-beef / SVP patty or an all-beef patty on a 6" white Styrofoam disposable pan with a 3-digit code for identification purposes. a), and the order of serving is rotated such that each type of patty is first seen an equal number of times.

[0153] The sensory properties of each patty were rated using a 9-point hedonic acceptance scale, where 1=extremely disliked, 5=neither liked nor disliked, and 9=extremely liked. The following sensory attributes are graded:

[0154] overall product preference

[0155] flavor preference ...

Embodiment 3

[0170] Example 3: Sensory analysis of precooked meatloaf using sensory spectrum profiling method.

[0171] The three types of patties prepared in Example 1 were also graded by 11 panelists trained in the sensory spectrum profiling method. Samples were rated for 16 flavor or organoleptic attributes using a 15-point scale, where 0=none / not applicable and 15=very strong / high. The attributes and their definitions are listed in Table 7. Intensity scores are based on the following references for flavor attributes:

[0172] 2.5 into the baking powder flavor in the biscuits

[0173] 5.0 Motts apple flavor cooked in applesauce

[0174] 7.5MinuteMaid Orange Flavor Cooked in Orange Juice

[0175] 10.0 Cooked Flavors in Welch's Concord Grape Juice

[0176] Cinnamon Flavor in 12.0 BigRed Gum

[0177]

[0178]

[0179] Heat the patties in a standard oven maintained at 300°F. Foil was used to retain moisture in the sample during recovery. Bring patties to an internal temperatur...

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Abstract

The invention provides ground meat and meat analog compositions having reduced fat and cholesterol. The ground meat compositions comprise a structured plant protein product and optionally meat.

Description

[0001] Cross references to related patent applications [0002] This patent application claims priority to US Provisional Application Serial No. 60 / 882,662, filed December 28, 2006, which is hereby incorporated by reference in its entirety. technical field [0003] The present invention provides ground meat compositions and meat analog compositions having improved nutritional properties. In particular, the ground meat compositions and meat analog compositions comprise structured protein products and may optionally include meat. Background technique [0004] Given the link between red meat and heart disease and colon cancer, red meat consumption has declined over the past three decades. However, despite this decline, beef remains the second highest source of protein in the American diet (chicken is the first). In 2005, the average American consumed about 67 pounds of beef per person, with men typically consuming the most ground beef and adolescent males consuming about 95 p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J1/12A23J3/14A23J3/26A23L1/00A23L1/272A23L5/41A23L13/60
CPCA23L1/3175A23L1/31445A23L1/307A23L1/31436A23L1/3055A23L1/2751A23J3/16A23J3/227A23J3/26A23V2002/00A23L5/43A23L13/426A23L13/428A23L13/52A23L13/65A23L33/185A23L33/20A23V2200/044A23V2200/13A23V2250/548
Inventor T·罗兰I·米勒T·J·莫特尔K·斯文森C·康利M·W·奥尔库特L·米斯
Owner SOLAE LLC
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