Food product permeated with homogenized dispersion

Abstract

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]The present invention is a continuation of U.S. patent application Ser. No. 11 / 707,250 filed on Feb. 13, 2007. U.S. patent application Ser. No. 11 / 707,250 claims priority to U.S. Provisional Application Ser. No. 60 / 848,923 filed on Oct. 3, 2006, and U.S. Provisional Application Ser. No. 60 / 853,270 filed on Oct. 19, 2006. Said U.S. patent application Ser. Nos. 11 / 707,250, 60 / 848,923 and 60 / 853,270 are hereby incorporated in their entirety.FIELD OF THE INVENTION[0002]The present invention generally relates to the field of food products, and more particularly to a permeated food product for consumption, such as meat permeated with a homogenized dispersion.BACKGROUND OF THE INVENTION[0003]Organoleptic properties of meat, or any food in general, are defined by the attributes perceived by the consumer when the product is eaten. Among the attributes that most influence consumer satisfaction are those related to texture and consistency, character...

AI Technical Summary

Benefits of technology

[0010]The present invention is directed to a food product and a method of creating the food product that satisfies this need for a homogenized dispersion that distributes throughout a meat, wherein the particle size of macromolecular ingredients within the homogenized dispersion is reduced to form a homogenized dispersion with increased ingredient functionality. The present invention embodies a method for enhancing the palatability of meats. The method includes combining flavor and quality enhancing ingredients, homogenization of those ingredients, and delivery of those ingredients to a meat, wherein the ingredients may be more evenly distributed so as to more consistently enhance tenderness and juiciness. For the purposes of continuity and clarity, the term “meat” as used within this entire application includes beef, pork, poultry, meat, seafood, lamb, and goat.

Problems solved by technology

These factors are susceptible to genetic or environmental variation.

The lack of juiciness in meat limits its acceptability and destroys its unique sensory virtues.

This texture characteristic is very difficult to control mainly because it depends on so many factors (environmental, handling, genetic).

Further, because the precooked product must be reheated in many cases, the meat products ultimately endure a second cooking process before being consumed.

This second cooking process results in further degradation of palatability attributes.

Unfortunately, many of these functional ingredients used with ingredient technology are of a large particle size.

However, the large particle size or lack of uniform dispersion among the ingredients may cause the ingredients to distribute unevenly, or even congeal within the delivery mechanism before being delivered to the food product.

As such, undesirable results such as uneven distribution of flavor, dry pockets, oily pockets, toughness, or uneven texture may occur.

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