Method for preparing a pumpable broth composition
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- INTERNATIONAL DEHYDRATED FOODS INC
- Filing Date
- 2023-11-24
- Publication Date
- 2026-08-03
AI Technical Summary
【0025】 一実施形態では、開示される組成物は、押潰し可能な、またはポンプ移送可能な瓶に詰めることができ、消費者が自宅でまたは任意の公の場、例えばレストランで使用することができる。別の実施形態では、開示される組成物は、輸送のために容器、例えば積み荷容器、トレーラータンカー、または鉄道タンカーに詰めることができる。一態様では、容器はヘッドスペースを有する場合があり、ヘッドスペース中の空気は、酸素含有量を低減させた気体で置換して、カビの増殖を防いでもよい。好適な気体として、窒素、二酸化炭素、または不活性気体を挙げることができるが、これらに限定されない。 本発明の特定の実施形態では、例えば以下の項目が提供される: (項目1) 家禽部分または動物部分から抽出物を調製するための方法であって、 (a)1つまたは複数の家禽部分または動物部分を水と混合するステップと、 (b)(a)の混合物を-20℃~70℃の間の温度で少なくとも10分間インキュベートして、懸濁物を生じるステップと、 (c)前記懸濁物を液体画分と固体画分とに分離するステップと、 (d)ステップ(c)からの前記液体画分を回収して、抽出物を得るステップと、を含む、方法。 (項目2) ステップ(b)の前記温度が、0℃~25℃の間である、項目1に記載の方法。 (項目3) 前記家禽部分または動物部分が、機械的に分離した鳥肉(MSP)、鳥肉トリム、動物食肉トリム、家禽部分挽肉、動物部分挽肉、およびこれらの組合せからなる群から選択される、項目1に記載の方法。 (項目4) 前記抽出物中の前記家禽部分または動物部分と水との比が、重量で約1:1~1:4である、項目3に記載の方法。 (項目5) ステップ(c)の前記分離が、前記懸濁物の遠心分離による、項目3に記載の方法。 (項目6) ステップ(d)から得た前記液体画分に酸性剤を添加するステップ(e)をさらに含み、前記酸性剤が、炭酸水、炭酸ガス、およびこれらの組合せからなる群から選択される、項目1に記載の方法。 (項目7) ステップ(d)からの前記抽出物を、膜を通して通過させて、前記抽出物中の1種または複数種のペプチドまたはタンパク質を富化させるステップ(f)をさらに含む、項目1に記載の方法。 (項目8) 組成物を製造するための方法であって、 (a)液体原料を約50℃~160℃の間の温度で少なくとも10分間の期間インキュベートして、液体構成成分および固体構成成分を含有する懸濁物を生じるステップと、 (b)前記懸濁物の前記固体構成成分から、前記懸濁物の前記液体構成成分を分離するステップと、 (c)ステップ(b)からの前記液体構成成分を回収するステップと を含み、前記液体原料が、家禽筋形質、家禽または他の動物からの血液、家禽または動物食肉の粗抽出物、動物筋形質、およびこれらの組合せからなる群から選択される少なくとも1つのメンバである、方法。 (項目9) 前記液体原料が、項目1に記載の方法により調製される粗抽出物である、項目8に記載の方法。 (項目10) ステップ(b)の前記分離が、100~300メッシュふるいを使用する、ろ過による、項目8に記載の方法。 (項目11) 外来性酵素が、前記方法に添加されない、項目1から10のいずれか一項に記載の方法。 (項目12) ステップ(c)から得た前記液体構成成分を濃縮するステップ(d)をさらに含む、項目8に記載の方法。 (項目13) ステップ(d)から得た組成物が、少なくとも70%の固形分を含む、項目12に記載の方法。 (項目14) ステップ(d)から得た組成物が、0.85未満の水分活性を有する、項目12に記載の方法。 (項目15) ステップ(c)から得た前記液体構成成分に酸性剤を添加するステップ(e)をさらに含み、前記酸性剤が、炭酸水、炭酸ガス、およびこれらの組合せからなる群から選択される、項目8に記載の方法。 (項目16) ポンプ移送可能である、項目7または項目12に記載の方法に従って調製される組成物。 (項目17) 2%未満のヒドロキシプロリンを含む、項目16に記載の組成物。 (項目18) 前記組成物中のグアノシン-5’-一リン酸およびイノシン-5’-一リン酸両方の全量が、前記組成物中の全ヌクレオチドの少なくとも25%である、項目16に記載の組成物。 (項目19) 組成物を製造するための方法であって、 (a)液体原料を約50℃~160℃の間の温度で少なくとも10分間の期間インキュベートして、液体構成成分および固体構成成分を含有する懸濁物を生じるステップと、 (b)前記懸濁物の前記固体構成成分から、前記懸濁物の前記液体構成成分を分離するステップと、 (c)ステップ(b)からの前記固体構成成分を回収するステップと を含み、前記液体原料が、家禽筋形質、家禽または他の動物からの血液、家禽または動物食肉の粗抽出物、動物筋形質、およびこれらの組合せからなる群から選択される少なくとも1つのメンバである、方法。 (項目20) 2%未満のヒドロキシプロリンを含む、項目19に記載の方法に従って調製された組成物。 (項目21) 前記ポンプ移送可能な組成物が、押潰し可能な瓶、押潰し可能な管、ポンプ移送可能な瓶、積み荷容器、トレーラータンカー、および鉄道タンカーからなる群から選択される容器に詰められる、項目16に記載の組成物を使用する方法。 (項目22) 前記容器がヘッドスペースを有し、前記ヘッドスペース中の空気が窒素、二酸化炭素、不活性気体、およびこれらの組合せからなる群から選択される気体で置換される、項目21に記載の方法。 (項目23) 前記組成物が、スナックに製造される、項目20に記載の組成物を使用する方法。
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Abstract
Description
Technical Field
[0001] (Related Applications) This application claims priority based on U.S. Patent Application No. 62 / 048,646, filed on September 10, 2014, the entire content of which is incorporated herein by reference in its entirety.
[0002] (Background) (1. Field of the Invention) The present disclosure relates to a method for producing a broth composition. More particularly, the present disclosure relates to a pumpable composition prepared from poultry or other meat sources without using enzymes.
Background Art
[0003] (Description of Related Art) Broths or soups prepared from animals have high nutritional value. They are rich in protein and have been shown to have both nutritional and therapeutic value.
[0004] Many existing methods for producing concentrated broths have not been able to efficiently utilize broths from the meat processing industry. For example, some methods are unable to produce a concentrated stock or broth that is pumpable or pourable. A broth that is not pumpable or pourable is difficult to process. Insufficient broth utilization not only results in economic waste but also generates excessive wastewater and environmental pollution.
Summary of the Invention
Means for Solving the Problems
[0005] (Abstract) The means disclosed herein overcome the problems outlined above by providing pumpable broth compositions having a high solids content and a relatively long shelf life. In another embodiment, the disclosure also provides cold crude extracts prepared from various meat sources. In another embodiment, the disclosure also provides protein curd compositions prepared from various meat sources.
[0006] In one embodiment, a higher solids content in the disclosed concentrated broth composition may help control microbial growth and prevent spoilage of the broth product. In another embodiment, no non-poultry ingredients other than water are introduced into the composition. In yet another embodiment, no exogenous enzymes are added to the composition or used in the method of producing the product.
[0007] In one embodiment, a method for producing a pumpable or pourable broth composition is disclosed. In another embodiment, the broth composition may be in a concentrated form having at least 50%, 60%, 70%, 80%, or 90% solids.
[0008] In another embodiment, a crude extraction method is disclosed which may include at least the following steps: (a) mixing one or more poultry or animal parts with water; (b) incubating the mixture from (a) at a temperature between -20°C and 70°C for at least 10 minutes to produce a suspension; (c) separating the suspension from step (b) into a liquid fraction and a solid fraction; and (d) recovering the liquid fraction from step (c) to obtain an extract.
[0009] In one embodiment, the temperature in step (a) may be between -10°C and 40°C, between 0°C and 25°C, or between 5°C and 15°C. In another embodiment, the incubation time in step (a) may be at least 5 minutes, 10 minutes, or at least 30 minutes. In another embodiment, incubation in step (a) may be achieved by stirring, mixing, etc. The poultry or animal part may be selected from the group consisting of mechanically separated poultry (MSP), mechanically separated chicken (MSC), poultry trim, animal meat trim, minced poultry part, minced animal part, and combinations thereof. In another embodiment, the ratio of poultry or animal part to water in the extract is between approximately 1:1 and 1:4 by weight. The crude extract of poultry or animal meat obtained according to this method may be subjected to further processing as described below, such as concentration, cooking, and membrane separation.
[0010] In another embodiment, separation step (c) may be carried out by centrifugation or filtration of the suspension. In another embodiment, centrifugation may be carried out at speeds of 1,000 rpm, 2,000 rpm, 3,000 rpm, or 4,000 rpm. In another embodiment, centrifugation may be carried out at a speed of less than 10,000 rpm.
[0011] In another embodiment, a method is disclosed that may include at least the following steps: (a) incubating a liquid raw material at a temperature between approximately 50°C and 160°C for a period of at least 30 minutes to produce a suspension containing liquid and solid components; (b) separating the liquid components of the suspension from the solid components of the suspension; and (c) recovering the liquid components from step (b). In one embodiment, the liquid raw material may be incubated in step (a) at a temperature in the range of 50°C to 160°C, or more specifically at at least 60°C, 70°C, 80°C, or 90°C, or above 100°C, with the corresponding pressure, and the incubation period may be at least 0.5 hours, 1 hour, 2 hours, 4 hours, 8 hours, or at least 24 hours. The liquid raw material may be at least one member selected from the group consisting of poultry muscular phenotype, blood from poultry or other animals, crude extracts of poultry or animal meat as described above, animal muscular phenotype, and combinations thereof. As used herein, the term “animal” may include all mammals, birds, fish, reptiles, and amphibians.
[0012] In another embodiment, compositions prepared from crude poultry extracts contain relatively low levels of hydroxyproline. For example, the level of hydroxyproline as a percentage of the total amino acids in the composition may be as low as 2%, 1%, 0.5%, 0.2% or less, 0.1% or less, or 0.01% or less.
[0013] In one embodiment, the liquid components from step (c) may be subjected to a concentration step (d), in which the liquid components are boiled or subjected to an evaporation process to reduce their volume. The concentration step may help to prepare a concentrated broth composition containing a high solids content, for example, more than 50%, 60%, 70%, or 80% solids. In another embodiment, such a composition may be stable at room temperature for at least 12, 24, 36, 48, 60 months, or longer. In yet another embodiment, the composition obtained from step (d) may have a water activity of less than 0.85, 0.75, 0.7, 0.6, or 0.5.
[0014] The liquid raw material may be derived from chicken, turkey, beef, pork, or other animal or poultry sources. In one embodiment, the liquid raw material may be in substantial liquid form containing a significant amount of poultry sarcoplasm. The term “substantial liquid form” means that the liquid raw material is mostly liquid but may contain small amounts of insoluble material. For example, the liquid raw material can be recovered from a poultry processing plant or from poultry storage containers or packaging. In another embodiment, one type of liquid raw material is typically seeped from cut and exposed muscle or bone tissue, which is also known as muscle serum or myogen. In another embodiment, the liquid raw material may appear reddish because it may contain intercellular and / or intracellular fluid, sarcoplasm, and / or sarcoplasmic reticulum, which have their muscle pigment myoglobin, proteins, minerals, and metabolites. In another embodiment, the liquid raw material may be blood or plasma obtained from poultry or other animals.
[0015] In another embodiment, the liquid raw material can be obtained by extracting raw, mechanically separated poultry (MSP), mechanically separated chicken (MSC), or finely ground poultry pieces (e.g., poultry trim or poultry part mince) with water. For example, the extraction can be carried out by adding water to raw MSC. The mixture may then be stirred to facilitate mixing and extraction. The ratio of MSC to water in the extracted mixture may range from about 4:1 to about 1:20 by weight, about 1:1 to about 1:4 by weight, or about 1:2 by weight. In another embodiment, the mixture of MSC and water may be subjected to centrifugation at the end of the extraction. The liquid phase obtained from centrifugation can be recovered and used as the liquid raw material for preparing the pumpable broth compositions of this disclosure.
[0016] The liquid raw materials may be prepared on-site, or they may be newly manufactured on-site and used immediately to produce the composition. Alternatively, the liquid raw materials may be from packaged products, or they may be recovered from a location away from the site.
[0017] After incubation in step (a), in which the liquid raw material is incubated at a high temperature, the suspension may be filtered to separate the liquid components from the solid components of the suspension, for example by pouring it through a 200-mesh sieve. In another embodiment, fat may be further removed from the liquid components. For example, the liquid phase may be cooled or refrigerated to allow the fat to form a fat layer on top of the liquid phase. The upper fat layer can then be removed by scooping or by other decanting methods known in the art.
[0018] In another embodiment, the liquid raw material may be cooked at a high temperature, for example, 50-160°C, for a period of time long enough to form an insoluble protein curd. In one embodiment, this insoluble protein curd may be separated from the liquid components and used in a variety of foods. For example, the protein curd can be used as a protein source or in snacks. In another embodiment, the protein curd may be used as is or processed into a powder.
[0019] In another embodiment, the liquid components obtained in step (c) may be subjected to a concentration step (d). In one embodiment, concentration can be achieved by boiling. In another embodiment, the concentration step can be achieved by evaporation. In another embodiment, the liquid components obtained in step (c) may be subjected to membrane separation to further remove certain undesirable proteins, peptides, compounds, or lipids, or to enrich certain desirable proteins, peptides, compounds, or lipids. In another embodiment, membrane separation may help to enrich one or more peptides or proteins in the extract.
[0020] In another embodiment, the disclosed composition obtained from step (d) has a relatively low water activity. For example, the water activity of the final product may be less than 0.85, or even less than 0.8, 0.7, or 0.6. In one embodiment, salt may be added to the composition to further reduce the water activity. The salt may be added to the composition before, during, or after step (d). Examples of salts include, but are not limited to, NaCl or other edible salts. For example, about 5% salt can be added to a product with a 40% solids content to achieve a water activity of about 0.83.
[0021] Reducing the water activity in the final broth product may help reduce microbial growth during storage and transport. As a result, it may not be necessary to add antimicrobial or preservative agents to the broth during or at the end of the process. Since antimicrobial and preservative agents can be negatively perceived by consumers, avoiding these substances can improve the marketability of the broth product. In one embodiment, nitrogen or other inert gas may be used in the packaging to modify the headspace to prevent the growth of mold or bacteria.
[0022] Reducing water activity can also simplify the packaging process of the final product. More specifically, since the broth composition obtained from step (d) contains little water to support microbial growth, sterilization conditions may not be required when packaging the compositions of this disclosure. In another embodiment, the shelf life of the final broth composition obtained from step (d) may be at least 6 months, at least 12 months, at least 24 months, or at least 36 months at room temperature. For example, the shelf life of the final broth composition may be 12–24 months, 12–36 months, 24–36 months, or 36–48 months at room temperature.
[0023] In another embodiment, the composition prepared according to this disclosure has relatively higher amounts of guanosine-5'-monophosphate and inosine-5'-monophosphate. In one embodiment, the total amount of guanosine-5'-monophosphate and inosine-5'-monophosphate is at least 25% of the total nucleotides in the composition. In another embodiment, more than 70%, or even more than 80%, of the total proteins in the composition have a molecular weight (MW) of less than 30 kilodaltons (KD).
[0024] In another embodiment, compositions prepared according to the present disclosure are pumpable or pourable, which is advantageous for packaging and handling. For example, the broth may contain at least 50%, 60%, 70%, 80%, or 85% solids, yet still be pourable (or pumpable) at room temperature.
[0025] In one embodiment, the disclosed composition can be packed in a crushable or pumpable bottle and used by consumers at home or in any public place, such as a restaurant. In another embodiment, the disclosed composition can be packed in a container for transport, such as a cargo container, trailer tanker, or rail tanker. In one embodiment, the container may have a headspace, and the air in the headspace may be replaced with a gas with reduced oxygen content to prevent mold growth. Suitable gases include, but are not limited to, nitrogen, carbon dioxide, or an inert gas. In certain embodiments of the present invention, for example, the following items are provided: (Item 1) A method for preparing an extract from a poultry part or an animal part, comprising: (a) mixing one or more poultry parts or animal parts with water; (b) incubating the mixture of (a) at a temperature between -20°C and 70°C for at least 10 minutes to produce a suspension; (c) separating the suspension into a liquid fraction and a solid fraction; (d) recovering the liquid fraction from step (c) to obtain an extract. (Item 2) The method according to item 1, wherein the temperature in step (b) is between 0°C and 25°C. (Item 3) The method according to item 1, wherein the poultry part or animal part is selected from the group consisting of mechanically separated poultry (MSP), poultry trimmings, animal meat trimmings, minced poultry parts, minced animal parts, and combinations thereof. (Item 4) The method according to item 3, wherein the ratio of the poultry part or animal part to water in the extract is about 1:1 to 1:4 by weight. (Item 5) The method according to item 3, wherein the separation in step (c) is by centrifugation of the suspension. (Item 6) The method according to item 1, further comprising step (e) of adding an acidifying agent to the liquid fraction obtained from step (d), wherein the acidifying agent is selected from the group consisting of carbonated water, carbon dioxide gas, and combinations thereof. (Item 7) The method according to item 1, further comprising step (f) of passing the extract from step (d) through a membrane to enrich one or more peptides or proteins in the extract. (Item 8) A method for producing a composition, comprising: (a) A step of incubating the liquid raw material at a temperature between approximately 50°C and 160°C for a period of at least 10 minutes to produce a suspension containing liquid components and solid components, (b) A step of separating the liquid components of the suspension from the solid components of the suspension, (c) A step of recovering the liquid components from step (b) A method comprising, wherein the liquid raw material is at least one member selected from the group consisting of poultry musculoskeletal, blood from poultry or other animals, crude extract of poultry or animal meat, animal musculoskeletal, and combinations thereof. (Item 9) The method according to item 8, wherein the liquid raw material is a crude extract prepared by the method described in item 1. (Item 10) The separation in step (b) is by filtration using a 100-300 mesh sieve, as described in item 8. (Item 11) The method according to any one of items 1 to 10, wherein an exogenous enzyme is not added to the method. (Item 12) The method according to item 8, further comprising step (d) of concentrating the liquid components obtained from step (c). (Item 13) The method according to item 12, wherein the composition obtained from step (d) contains at least 70% solids. (Item 14) The method according to item 12, wherein the composition obtained from step (d) has a water activity of less than 0.85. (Item 15) The method according to item 8, further comprising step (e) of adding an acidifying agent to the liquid component obtained from step (c), wherein the acidifying agent is selected from the group consisting of carbonated water, carbon dioxide, and combinations thereof. (Item 16) A composition that is pumpable and prepared according to the method described in item 7 or item 12. (Item 17) The composition according to item 16, comprising less than 2% hydroxyproline. (Item 18) The composition according to item 16, wherein the total amount of both guanosine-5'-monophosphate and inosine-5'-monophosphate in the composition is at least 25% of the total nucleotides in the composition. (Item 19) A method for producing a composition, (a) A step of incubating the liquid raw material at a temperature between approximately 50°C and 160°C for a period of at least 10 minutes to produce a suspension containing liquid components and solid components, (b) A step of separating the liquid components of the suspension from the solid components of the suspension, (c) A step of recovering the solid components from step (b) A method comprising, wherein the liquid raw material is at least one member selected from the group consisting of poultry musculoskeletal, blood from poultry or other animals, crude extract of poultry or animal meat, animal musculoskeletal, and combinations thereof. (Item 20) A composition prepared according to the method described in item 19, containing less than 2% hydroxyproline. (Item 21) A method of using the composition according to item 16, wherein the pumpable composition is packed into a container selected from the group consisting of a crushable bottle, a crushable tube, a pumpable bottle, a cargo container, a trailer tanker, and a rail tanker. (Item 22) The method according to item 21, wherein the container has a headspace, and the air in the headspace is replaced with a gas selected from the group consisting of nitrogen, carbon dioxide, inert gases, and combinations thereof. (Item 23) A method of using the composition described in item 20, wherein the composition is manufactured into a snack. [Brief explanation of the drawing]
[0026] [Figure 1]Figure 1 shows the protein profile of myogen broth prepared according to one method. [Modes for carrying out the invention]
[0027] (Detailed explanation) This disclosure relates to low-temperature crude extracts prepared from various meat sources. This disclosure also relates to pumpable compositions prepared from various meat sources. This disclosure also relates to protein curd compositions prepared from various meat sources. In one embodiment, the disclosed broth product is pumpable, fluid, and pourable. In another embodiment, the disclosed pumpable composition has a higher solids content than many other products prepared according to existing methods. Another advantage provided by this method is the relatively longer shelf life of the resulting broth product.
[0028] In one embodiment, one or more enzymes may be added to the crude extraction process. In one embodiment, the enzymes may include, for example, proteases. In another embodiment, the temperature of the crude extract may be about 50-60°C. Both the addition of enzymes and the increase in temperature may help increase the amount of essential amino acids contained in the extracted fraction.
[0029] In another embodiment, the crude extraction method may further include an acidification step (f) to reduce the pH of the soluble protein composition obtained from step (e). In another embodiment, the acidification step (f) may include adding an acidifying agent to the broth layer obtained from step (e), or partially hydrolyzing the broth layer, where the acidifying agent is selected from the group consisting of carbonated water, carbon dioxide, and combinations thereof. In one embodiment, acid hydrolysis may help remove fats (lipids) from the composition. In another embodiment, acid hydrolysis may promote the selective fractionation of proteins and improve the amino acid profile, particularly increasing the content of essential amino acids.
[0030] The terms "poultry portion" and "animal portion" refer to the portion of a bird or animal, as well as the whole bird or animal.
[0031] The term "broth" refers to an aqueous composition containing at least one solute. Broth may be a liquid, a solution, or a suspension. For the purposes of this disclosure, the term "broth" can be used interchangeably with the terms "stock," "extract," "fond de veau," or "demi-glace." It should be recognized that as broth becomes increasingly concentrated, it may become highly viscous and, even more so, have lower viscosity compared to diluted broth. The concentrated broth compositions of this disclosure may be highly concentrated broth in liquid form. Alternatively, the concentrated broth compositions may be dried or semi-dried broth products in powder or paste form.
[0032] For the purposes of this application, the terms “pumpable” and “pourable” can be used interchangeably to refer to the fluid characteristics of a composition that can be transferred by using equipment (e.g., pumps) typically used in the food (e.g., broth) packaging industry, or that can be poured from one container to another.
[0033] The term "water activity" refers to unbound water in a material, such as food. Water that is not bound to food molecules can support the growth of bacteria, yeast, or mold (fungus). Therefore, water activity can be used to indicate the inherent tendency of a particular food material to become contaminated or spoil.
[0034] Water activity can range from 0 (absolutely dry) to 1.0 (pure water). Most foods have water activity levels ranging from 0.2 for very dry foods to 0.99 for moist fresh foods. In practice, water activity is usually measured as equilibrium relative humidity (ERH). The water activity of fresh meat is typically around 0.99, while that of aged cheddar cheese is around 0.85. Dry foods generally have lower water activity. For example, most dried fruit products have a water activity of around 0.6, while dried milk powder has a water activity of around 0.2.
[0035] The terms “agent,” “component,” “constituent,” and “component” can be used interchangeably in this disclosure. The term “enrich” means increasing the concentration of one component in a mixture containing more than one component.
[0036] The compositions of this disclosure may contain additional components. These additional components may impart certain desirable properties to the disclosed compositions. Examples of such desirable properties include, but are not limited to, improved inhibition of spoilage microorganisms, improved flavor, or increased stability of the compositions.
[0037] When used in this disclosure, the singular forms “a,” “an,” and “the” should be noted to include plural referents unless the context clearly indicates otherwise. For example, a reference to “one composition” includes references to two or more such compositions.
[0038] In another embodiment, the disclosed composition may be prepared and / or partitioned in a concentrated form. The concentrate may be dissolved or dispersed in a solvent to form a reconstituted solution. [Examples]
[0039] The following examples are provided to illustrate the present invention, but are not intended to be limiting. Reagents, materials, and apparatus are shown as typical components and can be substituted or modified in various ways in light of the above disclosure by those skilled in the art without departing from the principles and spirit of the present invention.
[0040] (Example 1) Preparation of a pumpable broth from liquid raw material sarcoplasm In a poultry processing plant, a liquid component was recovered from totes of raw chicken skeletons. This liquid seeped from cut and exposed muscle tissue and was identified as major liquid sarcoplasm, also known as muscle serum or myogen. This reddish liquid is a natural component of muscle tissue and is often found in grocery store packaging for raw meat and poultry. Upon complete cooking, the red color disappears, and the product takes on the appearance of broth.
[0041] A certain amount of this liquid raw material was collected, weighed, and placed in a large stockpot. It was boiled over low heat at 85-99°C for about 1 hour until fully cooked, and the resulting liquid broth was separated from the insoluble solids through a 230-mesh sieve. This broth was concentrated by boiling (reducing) it on a stovetop for several hours to obtain an extract with a high solid content. When it reached 57% solids, a sample was taken and its water activity was determined to be 0.79. The remaining portion of the extract was further concentrated to 73% solids, and its water activity was 0.59. Both samples had a water activity of less than 0.85 and were considered shelf stable. Both samples were very fluid and pumpable upon cooling.
[0042] (Example 2) Preparation of pumpable broth from raw, mechanically separated chicken meat. Freshly prepared raw mechanically separated chicken (MSC) was obtained from a poultry processing plant. A portion of the MSC was weighed and placed in a cooking pot, and 2 parts cold water was added to the MSC. Each batch was thoroughly mixed to break up any clumps. The raw slurry was then centrifuged at 3,500 rpm for 5 minutes to separate it into a meaty, insoluble phase at the bottom, a liquid phase in the middle, and a thin layer of fat on top. The liquid phase and fat layer were separated from the meaty phase by pouring. The liquid phase and fat layer were then cooked on a stovetop at 85-99°C for approximately 1 hour. After cooking, the resulting liquid broth was separated from the insoluble solids by pouring through a 230-mesh sieve. The broth was cooled overnight in a refrigerator, and the fat was removed by simply skimming off the solidified fat. The broth was concentrated by boiling (reducing) it on a stovetop.
[0043] A sample of this concentrated broth was taken and shown to have a solid content of 57.4% and a water activity of 0.77. This sample remains highly fluid, pourable, and pumpable at ambient temperature.
[0044] The above procedure was repeated, yielding similar results. An extract was obtained, which had a solid content of 48.8% and a water activity of 0.83, suggesting shelf stability without the need for refrigeration.
[0045] (Example 3) Chemical analysis of the composition The composition prepared according to Example 1 (referred to as Myogen Broth) was subjected to chemical analysis to determine the nucleotide and amino acid content. Chicken broth prepared by the conventional method (referred to as Home Cooking Style Broth) was used as a control. After adjusting for solid content, the total nucleotide content in Myogen Broth was 3855.66 mg / 100 g. In contrast, after adjusting for solid content, the total nucleotide content in Home Cooking Style Broth was 2461.08 mg / 100 g. These results indicate that the total nucleotide content in Myogen Broth is approximately 56% (or at least 50%) higher than that in Home Cooking Style Broth. The amounts of each nucleotide as a percentage of the total nucleotides in Myogen Broth and Home Cooking Style Broth are shown in Table 1, respectively. The amounts of each amino acid as a percentage of the total amino acids in Myogen Broth are shown in Table 2. [Table 1] [Table 2]
[0046] Furthermore, the same myogen broth was subjected to SDS-PAGE analysis to determine the molecular weight distribution of proteins in the composition. As shown in Figure 1, more than 70%, or even 80%, of the total proteins had a molecular weight of less than 30 kD.
[0047] (Example 4) Preparation of high-protein, low-ash solids composition To prepare a high-protein, low-ash solids composition, in Experiment 1, approximately 10 pounds of raw, mechanically separated chicken (MSC) was extracted in a solution of approximately 20 pounds of water and chicken broth. The liquid raw material fraction was separated from the solids-rich fraction using centrifugation. Most of the fat was removed from the decanted liquid. The liquid was then thoroughly cooked to approximately 80°C for at least 10 minutes. Upon cooking, an insoluble protein curd formed in the liquid, which was separated from the liquid by sieving. The curd was pressed by hand within the sieve to remove excess liquid. The resulting protein curd was analyzed. The results are shown in Table 3 below. The resulting curd was high in moisture (72.2%), proportionally high in protein (19.2%), and low in ash (0.77%). Calculated based on dry or solids content, the product had approximately 61% protein, 36% fat, and 2.5% ash. [Table 3]
[0048] In Experiment 2, 10 pounds of raw MSC (6°C) were mixed with 20 pounds of ice water. The solids were separated from the liquid using centrifugation to obtain 19 pounds of liquid. The separated liquid was cooked over 80°C for more than 10 minutes with stirring, resulting in the formation of a clear chicken broth fraction and insoluble protein curd. The curd was separated from the liquid broth by hand pressing using a standard 230 sieve and then analyzed in the laboratory. Table 4 shows the analytical results. [Table 4]
[0049] Table 5 shows the amino acid content of the protein curd. [Table 5]
[0050] To test the nutritional value of the protein curd, a certain amount of the protein curd prepared according to Test 2 above was administered to rats along with a control animal protein diet. The growth of the rats was monitored and compared to that of rats given other animal protein products. The weight gain and growth of the test group were very close to that of the control group given standard animal protein products.
[0051] (Example 5) Preparation of beef curd from beef ingredients
[0052] Two beef raw materials were processed using the low-temperature crude extraction method described in the above examples. These raw materials contained similar components to the liquid raw materials, including some fat and a large amount of raw, insoluble meat solids. The liquid raw material extract phase was cooked completely at over 85°C for more than 10 minutes. The protein curd formed after cooking was separated from the broth phase by sieving. The curd was pressed by hand on a fine sieve to reduce moisture content, and then analyzed for protein and fat. The samples were also sent to a private laboratory for amino acid analysis.
[0053] The first raw material was from a Commercial Finely Textured Reduced Fat Beef product, and the resulting protein curd contained 15.8% protein and 6.2% fat (71.8% protein and 28.2% fat on a dry basis).
[0054] The second raw material was standard ground beef purchased from a local supermarket. The protein curd prepared from this sample contained 13.4% protein and 3.7% fat (78.4% protein and 21.6% fat on a dry basis).
[0055] Both curd samples scored a perfect 100 on the PDCAAS scale on a dry basis. Table 6 shows the PDCAAS scores for beef protein curd prepared from the crude extract of the first sample. The entered values are amino acid test results converted to a solids basis. A PDCAAS score of 100 is based on an egg white or casein standard. [Table 6-1] [Table 6-2]
[0056] The beef protein curd sample had a pleasant flavor and an amorphous, soft texture, with a mottled (light and dark) appearance. Protein digestibility, measured by the standard pepsin digestibility method, was 98.8%.
[0057] Modifications can be made to the disclosed compositions and methods without departing from their scope. Therefore, it should be noted that matters contained in the above description are illustrative and should not be interpreted as limiting. The following claims are intended to cover all general and specific features described herein, as well as all descriptions of the scope of the methods and compositions that may be said to fall between them in language.
[0058] The content of all cited references (including bibliographic references, patents, patent applications, and websites) that can be cited throughout this application is expressly incorporated herein by reference as a whole for any purpose, and the same applies to the references cited therein.
Claims
1. A method for preparing a protein curd composition from poultry or other animal parts, (a) The step of mixing the poultry portion or other animal portion with water, (b) Incubating the mixture from (a) at a temperature between 0°C and 25°C for at least 10 minutes to produce a suspension, (c) Separating the suspension into a liquid fraction and a solid fraction, (d) A step of cooking the liquid fraction from step (c) at a temperature between 50 and 160°C for a period of time until an insoluble protein curd is formed, (e) The step of recovering the insoluble protein curd to obtain the protein curd composition, A method that includes and does not involve the addition of exogenous enzymes to the process.
2. The method according to claim 1, wherein the composition contains more than 50% protein on a solid content basis.
3. The method according to claim 1, wherein the composition contains hydroxyproline in an amount of less than 2% (w / w) of the total amino acids in the composition.
4. A method of using the composition according to claim 1, wherein the composition is manufactured into a snack.