Restructured meat product and process for preparing same

a meat product and restructure technology, applied in the field of restructured meat products, can solve the problems of much greater difficulty in the reproduction of taste, odor, and color, and the imitation of textural properties

Inactive Publication Date: 2006-02-16
SOLAE LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of non-traditional raw materials, synthetic flavors, fillers, and stretchers all tend to alter certain textural characteristics of the finished product.
Frequently, the imitation of textural properties is of much greater difficulty in the replication of taste, odors, and colors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0120] Added to a mixing vessel are 3625 grams of tap water at about 10° C. and while stirring 1160 grams of a dried, low moisture (about 7% to about 12%) soy protein material (A) comprising a soy protein isolate, soy cotyledon fiber, wheat gluten and starch is added until the soy protein material (A) is hydrated and the fibers are separated. Added to the mixer are 5216 grams of a comminuted meat of mechanically deboned chicken having a moisture content of at least about 50%. The mechanically deboned chicken is at a temperature of from about 2 to about 4° C. The contents are mixed until a homogeneous restructured meat product is obtained. The restructured meat product is transferred to a Hollymatic forming machine where the restructured meat product is formed into steaks or cutlets which are then frozen.

example 2

[0121] The procedure of Example 1 is repeated, except that 1500 grams of a non-dried low moisture (about 28-about 35%) soy protein material (A) comprising a soy protein isolate, soy cotyledon fiber, wheat gluten and starch is hydrated with 3175 grams water. The restructured meat product is transferred to a stuffing machine where the restructured meat product is stuffed into impermeable casings, which are then frozen. Stuffing machines are available from various commercial manufacturers including, but not limited to, HITEC Food Equipment, Inc., located in Elk Grove Village, Ill., Townsend Engineering Co., located in Des Moines, Iowa, Robert Reiser & Co., Inc., located in Canton, Mass., and Handtmann, Inc., located in Buffalo Grove, Ill.

example 3

[0122] Added to a first mixing vessel are 2127 grams of tap water at about 12° C. and while stirring 1000 grams of a dried, low moisture (about 7% to about 12%) soy protein material (A) comprising a soy protein isolate, soy cotyledon fiber, wheat gluten and starch is added until the soy protein material (A) is hydrated and the fibers are separated. Caramel coloring, 43 grams, is then added to the hydrated soy protein material (A). At about 2° C., 4500 grams of a comminuted meat of mechanically deboned chicken having a moisture content of about 50% is added. Then added are 100 grams sodium chloride and 30 grams of sodium trypolyphosphate to extract / solubilize myofibriller protein in the comminuted meat for binding. As mixing is continued, 500 grams beef fat and 100 grams beef flavor are added and mixing is continued. In a second mixing vessel, a gelling protein of 600 grams of Supro® 620 is hydrated in 1000 grams water and is added to the first mixing vessel. The contents are mixed u...

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PUM

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Abstract

This invention relates to a restructured meat product, comprising; (A) a soy protein material; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a soy protein material; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below about 40° C.; and mixing (A) and (B) to produce a homogeneous, and texturized meat product having a moisture content of at least about 50%.

Description

CROSS REFERENCE TO RELATED APPLICATIONS [0001] This is a continuation-in-part patent application of U.S. patent application Ser. No. 10 / 919,421, filed on Aug. 16, 2004.FIELD OF THE INVENTION [0002] This invention relates to a restructured meat product as well as a process for preparing the restructured meat product by the combination of a soy protein material, comminuted meat and water, such that a value added meat product having a texture similar to that of intact muscles is obtained. The soy protein containing material may further contain starches, flour and fibers. BACKGROUND OF THE INVENTION [0003] An important aspect of the present invention is the development of an untexturized protein product into a texturized protein product. Particularly, the present invention provides a product and method for taking an untexturized, paste-like, batter-like protein product with no visible grain or texture and converting it into a texturized, protein product with a definite shape having the ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/31A23L13/00A23L13/60
CPCA23L1/31436A23L1/3177A23L1/3175A23L1/317A23L13/426A23L13/60A23L13/65A23L13/67
Inventor MCMINDES, MATTHEW K.GODINEZ, EDUARDO
Owner SOLAE LLC
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