Food product and process for retaining moisture in cooked food

A mixture and composition technology, applied in food science, food preparation, application, etc., can solve problems such as taste decline

Inactive Publication Date: 2005-10-19
PROTEUS INDUSTRIES INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This causes the cooked meat or fish to undesirably lose its natural or added aroma, thus making it less flavorful

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: Incorporation (Chicken Protein Isolate - Acid)

[0036] Chicken protein isolate (low pH) from myofibrillar and sarcoplasmic proteins was produced from chicken breast according to US Patent 6,005,073; and freeze-dried until it contained approximately 5% moisture. The pH of the aqueous acidic protein solution from which the dry protein mixture was obtained was 2.68. The dry protein mixture (protein isolate) was incorporated into fish, ground beef (75% lean) by hand kneading for 1 minute and shaped into equal sized burgers. Add 0-1.5 grams of the dry protein mixture to approximately a quarter pound of beef (accurately weighed). Burgers were fried on a Lwatani (Tokyo, Japan) portable butane grill on high heat for a total of 15 minutes (10 minutes then flipped for another 5 minutes). The temperature of the center of the hamburger reached 150°F ± 2°F after cooking. Cooked burgers were drained on paper towels for 20 minutes before being weighed (to two decimal pl...

Embodiment 2

[0040] Example 2: Incorporation (Cod Protein Isolate - Acid)

[0041] Cod protein isolate (low pH) from myofibrillar and sarcoplasmic proteins was produced from fresh Atlantic cod muscle according to US Patent 6,005,073. The recovered aqueous acidic protein solution was adjusted to pH 5.5 for protein precipitation. The pH of the precipitate was then raised to pH 7.04 and lyophilized until it contained approximately 7% moisture. The dry protein mixture (protein isolate) was incorporated into fresh, ground beef (75% lean) by hand kneading for 1 minute and shaped into equal sized burgers. Add 0-1.5 grams of dry protein isolate to approximately a quarter pound of beef (accurately weighed). Burgers were fried on high heat on a Lwatani (Tokyo, Japan) portable butane grill for a total of 15 minutes (10 minutes then flipped for another 5 minutes). The core temperature of the hamburgers reached 155°F ± 2°F after cooking. Cooked burgers were drained on paper towels for 20 minutes be...

Embodiment 3

[0045] Example 3: Incorporation (Chicken Protein Isolate - Base)

[0046] Chicken protein isolate (high pH) from myofibrillar and sarcoplasmic proteins was produced from chicken breast according to US Patent 6,136,959. Dry protein isolates were obtained by precipitation at pH 5.5, then readjusting the pH of the precipitation to pH 7.12 and subsequent lyophilization. The dry protein mixture (protein isolate) was incorporated into fresh, ground beef (80% lean) by hand kneading for 1 minute and shaped into equal sized burgers. 0 and 0.4 g of dry protein isolate were added to the beef (accurately weighed). Burgers were cooked in a Sharp Carousel (1000 watt) microwave on high heat for a total of 110 seconds (without flipping). The center of the burger reached 183°F ± 4°F after cooking. Cooked burgers were drained on paper towels for 20 minutes before being weighed (to two decimal places).

[0047] muscle (g)

protein separation

Object (g)

starting ...

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PUM

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Abstract

A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

Description

[0001] References to related applications [0002] This application is a continuation-in-part of Application Serial No. 10 / 252,873, filed September 24, 2002. Background technique [0003] The present invention relates to methods of retaining liquid in cooked food. More particularly, the invention relates to a method of using animal muscle protein to retain moisture in a food, and to a food for use in said method. [0004] Prior to the present invention, meat or fish cooked at higher temperatures lost moisture to the surrounding environment. This causes the cooked meat or fish to undesirably lose its natural or added aroma, thus making it less flavorful. Liquid loss when cooking meat or fish can amount to 30% to 40% of the weight of the meat or fish before cooking. A previous additive-free solution to retaining moisture in meat or fish has been to wrap the meat or fish in a solid moisture barrier, such as aluminum foil. This solution is undesirable because the meat or fish ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/00A23L13/60A23L13/70A23L17/00
CPCA23L1/31427A23L1/31409A23L13/424A23L13/42
Inventor 斯蒂芬·D.·凯莱赫彼得·G.·威廉森
Owner PROTEUS INDUSTRIES INC
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