CA1099141A - Comminuted meats and binders therefor - Google Patents

Abstract

CIP of C-4805 COMMINUTED MEATS AND BINDERS THEREFOR

ABSTRACT
Comminuted meats can be effectively extended using a blend of a delactosed or deproteinized whey by-product and casein or its salts. Flavor enhancement is also shown. It has also been found that the drying of mineral containing delactosed or deproteinized whey by-product solutions can be improved by mixing from about 5% to about 50% casein or the sodium and potassium salts thereof with the solution prior to drying. The solution can then be effectively spray dried. The dried product exhibits reduced hygroscopicity as well as improved physical and chemical properties par-ticularly in the area of comminuted meats. The percentage is based on the dry solids in the final dried product.

Description

~A~RO~TND OF THE PRESENT INVENTION
This inven~ion relates to the extension and f].avor enhancemen~ of co~minuted meats using blends of delactosed or depro.einized whey solids obtained from by-product solu-tions resulting from the concentration of whey protein and casein or lts salts.
This invention also re:Lates to a new process for drying by-product solutions obtained from concentrating whey protein by means of ultrafiltration or gel filtration and the dried product obtained thereby.
Because of the increasing requirement for protein sources throughout the world, various processes have been recently developed to extract protein from whey. Particular reference is made to the Dienst Attebery patent, Reissue No. 27,806, which discloses a method of separating protein from cheese whey by means of a molecular sieve resin, more CXP o~ C-4805 ~91~1 ' commonly known as gel filtration. Also in active use is the technique of ultrafiltration to separate and concentrate the protein from the whey. The development of the separation techniques has also raised further processing problems.
The by-products from these processes are not adaptable to present known techniques of material handling~
In the processing of cheese whey b~ molecular sieve resin, a low molecular weight fraction (about 5-10% solids) is obtained which has a solids composition of mainly lactose and minerals with residual protein. .The solids in this low molecular weight fraction can be described more par-ticularly by the following typical chemical analysis.
~actoser ~ 40 50 Minerals, % 25-35 . I
Protein (N x 6.38~, % 15-20 Lactic Acid, % 7-10 Citric Acid, ~ . 3-6 : : Fat r ~ less than 1 Moisture less than 5 p~ 6.6-7.
Similarly, the use of ultrafiltration provides a permeate which is high in minerals and lactose. The solids in the permeate can be descri~ea more particularly by the following typical chemical analysis.
Lactose, % 70-80 Minerals, % 10-15 Protein, (N x 6.38), % 4-8 Lactic Acid, % ---. Citric Acid, % ---Fat, ~ less than 1 Moisture less than 5 pH ~ 6-7 CIP of C-4805 4~L
Two primary problems have been associated with the conventional drying of the low molecular weigh-t -Eraction and the permeates. First of all, conventional drying tech-niques cannot be utilized as effectively due to undesirable particle adherence to the walls. Particle adherence to the drier walls tends to cause general ine~ficient drier operation as well as burnt particles in the final product.
The second problem associated with these products is the undesirable level of hygroscopicity exhibited by these products. More specifically, the hygrOscopicity o~
the product adversely a~fects product packaging in that the aried particles exhibit such undesirahle fluid charac-teristics that packaging as for example, bagging, becomes ~ifficult to accomplish using common industry equipment.
Also, the undesirable level of hy~roscopicity tends to de_ract from potential use of this product in food applica-tions. Once the package is opened, the dried particles immediately absorb moisture and cake.
An improved process for drying a mineral con-taining a~ueous protein solution is disclosed in U.S. Patent 3,8ao,995. In this patent~ the low molecular weig~t ~y-product fraction from the gel fLltration of the whey is admixed wi~h drying agents selected from the group consisting of tricalcium phosphate, dicalcium phosphate, kaolin, diatomaceous earth, silica gel, calcium silicate hydrate, or mixtures thereof and spxay dried. This product is useful in flavor-enhancing various foods.
The use of the by-product of the molecular sieve fractionation of whey as a flavor enhancer in foods is taught in U.S. Patent 3,930,056. In addition, this patent teaches that the by-product of the molecular sieve fractiona-tion of the whey is useful in comminuted meat compositions ., .. .. _ . . .. _ ,_ CIP of C~-4805 as it exhibits a binding effec-t in addition to the fla~or enhancement effect. While the by-product from -the molecular sieve fractionatiOn of whey is an effecti~e meat binder and flavor enhancer in comminu-ted meats, there s-till exists areas under tne broad term of com~inuted meat where less than excellent performance is achieved. This generally includes thP area oE sandwich loaves.
In ~reparing sandwich loaves, the binder mus~
emulsify the fat and water in contrast to franks where there is more latitude on water loss. ~ey by-products have not been e~fective in extending sandwish loaves though the by-products can be used effectively in franks.
It has now been found that more effective exten-sion of comminuted meat on a broad scale can be accom- -plished in accordance with the invention. It has also been ~und that the dxying problems of the delactosea or de-proteinized whey solutions obtained as the by-products of whey protein concentration can be alleviated.
BRIEF SUMM~RY OF THE INVENTION
. .
In accordance with the present invention, it has now been found that the extension of comminuted meats can be improved by using as binder therefor a blend of depro-teinized or delactosed whey by-products and casein or its sodium or potassium salts. The flavor of the comminuted meats is also enhanced by the use of these blends.
Further, there is provided an improved process or drying delactosed or deproteinized whey by-product solutions which comprises admixing with the solution from about 5% to about 50% by weight of casein or its salts such as the sodium and potassium salts thereof prior to dxying. The solutions are particularly adapted for spray drying. Reduced hyyro-- CIE f C-4805 .

scopicity has also been found. The percentage is based on the dry solids in the final dried product.
An effective meat binder and flavor en-hancer can also be o~tained by dry blending dried de-lactosed or deproteinized whey by~products with casein or its salts.
The dried products of the present invention canbe used broadly as food additive agents, i.e., pro~ein enrichers or flavor enhancers. The products axe par~iculary adapted ror use as flavor enhancers and meat binders in comminuted meats.

Thus, in accordance with the present teachings, a process is provided for emulsifying comminuted meant composi-tions which comprises replacing at least part of the emulsifier requirement of the composition with an emulsifyingly effective amount of a blend of deproteinized whey by-product in combina-tion with from 5% to 50% based on the weight of the whey by-product of caselin or salts with the deproteinized whey by-product being a member selected from the group consisting of the low molecular weight fraction obtained by gel filtration of whey, the permeate resulting from ultrafiltration concen-tration of whey and the delactosed permeate resulting from the ultrafiltration concentration of whey.
In accordance with a further embodiment, a process is provided for drying a delactosed or deproteinized whey solution which comprises blending the delactosed or deproteinized whey by-product solution with from about 5% to about 50% by weight Il ~
~, of casein or its salts and drying the solution. The deprotein-ized whey product being selected from the low molecular weight fraction obtained by the gel fractionation of whey, the permeate resulting from the ultra filtratiorl concentration o whey and the delactosed permeated resulting from the ultrafiltration concentration of whey.

Detailed Description of the Present Invention The dried products of the present in~ention are blen2s of delactosed or deproteinized whey solids with fro~ zbout 5% to about 50% by weight of casein or its salts.
The~e blends can be prepared by dry blending the ingredients.
Preferably, the blends are prepared by codryins a delactosed and~o deproteinized whey by-product soiu'i~n with the casein or its salts. The codried blends are more easily handleable and show a reduced hy~roscopicity over the dried delactosed or deproteini~ed whey itself. The following description will be directed to the preferred codried blend, it being understood that the disclosure also applies to the dry blend of the dried delactosed or deproteinized whey and - casein and its salts.
The dried products used in the present invention are based on certain dried delactosed and/or deproteini~ed whey by-product solutions. These by-product solutions can be derived from either acid or sweet cheese whey which has been processed to remove all or a part of the lactose or protein content thereof. As used herein, the term "whey -5a-V

CIP oE C-4805 by-products" is intended to encompass the second ~rac-tion obtained from the molecular sieve separation of cheese whey as described in U.S. Patent Reissue 27,809, the permeate obtained from the ultrafiltration concentration of protein from whey, and delactosed permeate Preferably, the low molecular weight second fraction is the material obtained by passing a partially delactosed cheese whey mother li~uor throuyh a bed of molecular sieve resin in accordance with Reissue Patent No. 27,809 and recovering, for the purposes o-E this inven-tion, the low molecular weight second fraction containing mainly lactose, minerals and residual protein. The partially delactosed whey mother liquor is obtained by concantrating raw cheese whey by conventional means to a solids concen-tra ion of about 60%, reducing the temperature o~ the con-ce~-~ate to induce lactose crystallization and therea~ter separating crystalline lactose from the liquid by conven-tional means.
If desired, the whey can be pretreated to clarify the whey using processes such as illustrated by that disclosed in U.S. Patent 3,060,219. In accordance with this patent, lipid is removed dS a precipitate ~rom whey by treating the whey solution with a calcium ion at approximately - a neutral pH.
Preferably, the whey stream used in the gel fil-tration fractionation of whey is clarified prior to delactosing.
The preferred method of clarification is the pxocess described in U.S. Patent No. 3,060,219.

Also effective in the present invention is the permeate obtained from the ultrafiltration of cheese whey.
Ultrafiltration membranes are utilized to separate the high ~ CIP of C-4805 ~g~

molecular weiyht fraction of the whey (the protein) from the liquid and low molecular materials, i e., the lactose and ash in the whey solution. The protein enriched solution is retained on the membrane and it is called the retent~te~
The water and low molecular weight fraction passes through tha membrane and is called the permeate. An illustrati~e method for ultrafiltration is described by Horton, B.S.
et al., Food Technology, Vol. 26, page 30, 1372.
In an illustrative method for ultrafiltering cheese whey, an acid or cottage cheese whey concentrate containing from about 40 to about 60~ and preferably 50%
5% whey protein is prepared by neutraliæing acid whey to a pH of 6.5 with caustic. After storage, the pH is then ad-justed t~ 7.2 and any solids or precipitates are removed by c~ntrirugal clarification. The clarified liquor is then pas_eurized and fed into the ultrafiltration membrane unit.
The retentate is condensed and spray dried. Tne li~uid permeate - is then used in the process of the present invention.
The permeate can be dried as is or concentrated and/or delactosed by concentration and cooling to effect a precipitation of a lactose. The permeate is a deproteinize~
whey solution and the delactosed permeate is a delac-~osed deproteinized whey solution.
The raw cheese whey source used in preparing the materials used in the present invention can be acid l~
cheese whey, sweet cheese whey, or mixtures thereof. I
More particularly, the raw cheese whey can be cottage cheese whey, casein cheese whey, cheddar cheese whey, mozarella cheese whey, Swiss cheese whey or mixtures thereof. Preferably, raw cheese whey used in connection with the molecular sieve fractionation is a blend Oe _ _ _ _ 7 CIP of C-4805 cottage cheese whey and cheddar cheese whey~ The pre~erred cheese whey for use in the ultrafiltration fractionation of whey is acid cheese whey.
In accordance with the presen-t invention, casein or its sodium or potassium salts are added to the liquid whey solution or the dry whey solids in an amount o~ from about 5~ to about 50~ and preferably from about 5% to about 40% by weight based on the total weight of the dry solids in the whey solution or the weight of the dry solids. The casein salts can be added as the preformed sodium or potas-sium salt or by dissolving casein by pH adjustment of the water suspension of the whey protein by-product solution.
- Casein itself can be used though this is less preferred It is most preferred that sodium caseinate be uti~ized in an amount ranging fro~l about 5~ to about 40%. If a product fo~ _ low sodium diet is required, potassium caseinate can be used.
The blend of the caseinate ana the whey protein solution can be dried by any known means. Preferably~
an atomizing type dryer is utilized. By atomizing dryer is meant any conventional dryer which effect drying of liquid by reducing or atomiæing the liquid feed stream containing dissolved or suspended solids to droplet form in the presence of a drying atmosphere. This type of dryer is illustrated by a spray dryer, fluid bed dryer or flash or vacuum dryer. More particularly, the term spray dryer includes vertical spray dryers, horizontal spray dryersiand filter mat dryers. The atomiz-ing dryer generally includes a main drying chamber, an atomizer, e.g., a spray nozzle, adapted to feed the material to be dried into a drying atmosphere in the drying chamber.

CIP of C-4805 As used herein, drying atmosphere is also intended to cover a negative pressure atmosphere such as used in a flash or vacuum evaporator.
In a conventional spray dryer, the inlet air stream is generally heated to effect drying. The inlet temperature is usually heated within the range of from about 335F. to about 360F. The corresponding outlet temperature usually ranges from about 230F. to about 240F. The temperature in the dryer is not critical with the exception that the temperature must be high enough to effectively dry the product yet insufficient to cause burning or browning. The parameters of the dryer as well as the conditions generally employed such as feed rate, residence time and the like can be easily discerned by one skilled in the art.
If desired, one can also include a small proportion of ~ drying agent or a ~low control agent selected fr~m the group consisiing of tricalcium phosphate, dicalcium phosphate, kaolin, diatomaceous earth, silica gel, calcium silicate hydrate and mixtures thereof.
The blend of the whey solution and the caseinate dries with greater facility and is less hydroscopic allowing it to be more easily bagged. The product is substantially non-caking which facilitates the use of the product.
In accordance with the present invention, blends of the present invention can be used in food products as a fla~or enhancing agent, flavor agent or a binding agent.
More specifically, it has been found that the blend derived from the present invention can be used in meat products, for example, soups, stews, gravies, breadings, batters, beef patties and imitation sausages. Also, the product can be used in chip dips, cheese spreads, process cheese foods, ~ g _ CIP of C~4805 spray dried cheeses and the like.
The blends described hereinbefore can be effectively added to comminuted meats as a meat binder and flavor en-hancer. The comminuted meat product so produced shows an improved flavor over like products extended in the usual manner.
By comminuted meat is meant herein, comminuted meat food products prepared from one or moxe kinds of skeletal muscle meat or skeletal muscle meat and poultry mea~. Cooked sausage can be defined as those comminuted meat products defined by the United States Department of Agricultural in 9 C.F.R., Section319.180, for example, frankfurter, weiner, bologna, garlic bologna, knockwurst - and similar products. In addition to the sausage produc~s described above, comminuted meat further includes beef patties (9 C.~.R., Section 319.15).
It has been found that the products of the present invention are particularly effective in flavor enhancing and extending non-specific loaves as ~efined in 9 C.F.R., Section 319.280O
These include the luncheon meat loaves which are generally chopped or ground meat of poxk, beef, veal cr lamb molded into a square shape and which can contain cereals, soy and non-fat dry milk as well as other non-cereal extenders and if desired, flavorings such as chopped nuts, olives, cooked maccaroni, pistachio nuts, dried cheese and the like. The meat binder for these loaves is gen-erally non-fat dried milk. Effective emulsification of the comminuted meat used in preparing these loaves can be accomplîsned using the blends as described hereinbefore in place of all ~r a portion of the non-fat dried milk normally used.

.. _ ... . 1 0 CIP of C-4805 The blends described hereinbefore can be added to comminuted meats in flavor enhancingly or meat bindingly effective amounts. The amounts necessary to effect binding, or flavor enhancement, are at times the same. Amounts ranging from about 1% to about 35~ by weight based on the weight of the comminuted meat product can be used.
In connection with cooked sausage, as defined above, the present legal limit for binders is 3.5% by weight. The blends of the present invention are effective in cooked sausage in place of known binders. In non-specific loave~
as defined above, there is no legal limit on the amount of binder which can be used but the product must contain at least 65% meat. In non-specific loaves, it is preferred to utilize the binder in replacement amounts for the binders presently used (non-fat dried milk). The preferred amounts fo- non-specific loaves ranye from about 10 to about 20~ by weight basea on the final weight of the loaf. Since the blends of the present invention are compatible w-ith existing binder , both total and partial replacements of existing binders are included within the present invention. Thus, combinations of the blends of the present invention with known binders, such as non-fat dried milk, can be made.
~. . ' .
The blends of the present invention have also been found to be useful in other foods for other unctional properties. Products of the present invention can be used as milk replacers in cakes.
It has also been found that the dry blend of the dried whey protein by-products ana casein or casein salts are equally effective in providing the mea-t extension properties of the invention. As such, the dry blend products are also included within the scope of the present invention for this stated purpose.

CIP of C~4805 It has also been found that if the use of the delactosed or deproteinized by~product whey compositions and specifically the by-rpdocut from the molecular sieve fractionation of the whey along does not function as an acceptable meat binder, the blends of the present invention often will provide acceptable results. Also, and if the blends of the present invention do not provide acceptable results, the product without the casein often effectively does. Because of the wide range of meat products and their varying requirements, it is desirable,to provide a system which can be adapted to any specific use. This can be accomplished in accordance with the present invention either by increasing or reducing the amount of casein or by blending the casein treated material with the non-casein treated matcrial. Effective results can be açhieved utilizing blends of the present invention in combination with up to 75~ by weight of the non-casein treated material such that the total amount of casein or its salts is within the range of from about 5 to about 50% by weight based on the total weight of the composition, the percentage being on the dry weight of the final product.
It has also been,found'that the addition of other vegetable protein sources such as soy protein to ~he blend does not increase the effectiveness of the blend. It has been found that the soy acts as a filler and thereby decreases the functionality of the composition~
The blends o the present invention provide improved quality meats over and above the quality obtained using our-rently available meat binders. These improvements include water and 1avor stabilization which are greater than with current binders such as non-fat dried milk.

12~

CIP of C-~805 The present invention is further illu~rated ~n the examples which follow.

7, ~ 4~ CIP of C-4805 Exam~les 1~5 Various amounts of the second ~raction obtained from the gel filtration concentration of whey protein (ENR-EX ~ ) available from Stauf~er Chemical Company, Westport, Connecticut and sodium caseinate were muxed 5 and dissolved in 300 milliliters of water. The solutions so obtained were freeze dried. The liquefying of dry ENR-EX
was a laboratory approximation o~ the liquid second product from the gel ~iltration of whey s:ince the dry ENR-EX was the second product in ary form. All amounts are on a dry solids basis.
_ ....
The following combinations were prepared: -- . . . .
Example 1 2 , 3 4 5 ~...... 1 ... , . _.
ENR-EX, grams 13095 ¦ 90 85 80 5Odium Caseinate, grams 0 5 10 15 20 .. . ~ _ ~ . . _ . ., A-te_ freeze drying, the ENR-EX sa~ple alone could not be powaered and could not be handled. It was hygroscopic and caked. Overnight, it collapsed and turned to paste. At 5% caseinate, the dried product could be powdered in a mortar and pestle and was handleable. The dried samples containiny 10%, 15% and 20% sodium caseinate could be powdered in an Osterizer blender. These samples flowed easily, were essentially non-hygroscopic and were more easily handleable C
__ _ _ _ 14 ~ CIP of C-4805 Examples 6-7 Codried blends of ENR-EX and sodium caseina*e or casein were prepared as follows:
Exam~le 6 _ _ 75.68 grams of E~R-EX was added to 200 milliliters of water wi~h stirring. 24.32 grams of sodium caseinate was then added with stirring. lOt) milliliters of water was then added to reduce thickness. .
Exam~le 7 . . .
73.85 grams of ENR~EX was added to 200 milliliters of water with stirring. 26.15 grams of casein was then added with stirring. The pH dropped to pH 6. The pH was titrated to p~ 7 with one normal sodium hydroxide. The solution thickened witn time. 100 milliliters of water was added to reduce the thickness. The pH was readjusted from pH 6.7 to pH 7 with ~_~itional amounts of the one normal sodium~hydroxide.
Both solutions from Examples 6 and~7 were poured into crystallizing dishes/ frozen and freeze dried.

. ' .

CIP of C-4805 Exam~les 8 and 9 Codried ~lends of the permeate and the delactosed permeate from the ultrafiltration of whey and sodium caseinate were prepared.
Example 8 To 200 milliliters of cold liquid permeate obtaine~
from the plant containing 5% protein, 10% ash, 94~ moisture and 6~ solids was added 6.88 grams of sodium caseinate. The amount of sodium caseinate added was 36.4~ and the final dried blend had a protein content of 36~. The caseinate clumped on the top of the permeate and was dispersed by blending in a SERVALL ~ Omni-Mixer.
Example 9 To 200 milliliters of cold liquid delactosed permeate obtained from the plant was added 27.5 grams of sodium caseina~e.
The caseinate was dispersed in the Omni-Mixer. The amount o sodium caseinate added was 33% by weight and the final produc~
had a protein content of 36%.
Both samples were placed in the freeze ~ryer and dried.

~20 An attempt to dry delactosed permeate failed. The product was wet appearing as if all the water was not remove~_ ~ CIP of C-4805 Examples 10-14 .
Blends o~ the second fraction obtained ~rom the gel filtration concentration o~ whey protein tENR-Ex ~ ) available from Stau~fer Chemical Company, ~estport, Connec-ticut with sodium caseinate were used in place ~f non-fa-t dried milk in meat emulsions for ;non-speci~ic meat loaves.
Meat emulsions were prepared on a laboratory scale of 100 grams per batch in accordance with the pro~ess outlined by ~auck in ~ournal of Food Science, ~olume 40~
pages 736-740 (1975). Each batch contained 21.36 grams bee~, 28.64 grams fat pork, 31.67 grams water, 1.66 grams of a combination of salt, sugar and sodium nitrite t7.8 milligrams) and 16.67 grams of the meat binder (non-fat d~ied milk or blends of the present lnvention).
The meat emulsions were prepared ~y placing ~oom femperature water in the metal cup o a SERVAL~ ~ Omni-Mixer followed by the meat binder, refrigerated meat ingreaients and ~he ary ingredie;nts ~salt, sugar and sodium nitrite curing salt) in that order; The meat binders were predispersed in the water prior to adding the meat.
The cup containing the ingredients was attached to the Omni-Mixer and immersed in water at room temperature ~ C~. The meat was chopped at full power, with intermediate - - scraping, for consecutive periods of 5, 10 and 15 seconds, the 15 second period being conducted in three five second periods.
The final emulsion temperature was recorded.
25 gram samples of the emulsions were stu~ed into 40 milliliter glass centrifuge tubes and were cooked by immersing in a water bath at 8~C. ~or 30 minutes. These experiments were carried out both with and without prior ~ CIP of C-~805 refriyeration in 250 milliliter metal bea}cers covered with Saran r.lrap. The cookiny schedule resulted in an internal emulsion temperature of about 79~. when the emulsions were at refrigerator temperature lca. 4-5C) befo~e cooking.
The ~ree liquid that formed after cooking was pressed wi-th a rubbèr plunger into a graduated cylinder,and the volumes of free fat and water were recorded as a pexcent of -the uncooXed emulsion weight.
The time for emulsification is reported as five seconds plus lO seconds plus n times 5 seconds. "n" is the number of five second chopping periods required to finish chopping the emulsion over the initial five second and lO
second chopping periods as judged by its appearance. The control required three extra five second chopping periods (n= 3). Any sample which had a value of n greater than ~hree was considered a failure.
The binder used and the results obtained are reported in Table I. As it can be seen from the results, the binders of Examples 11 and 12 extended the meat-a~
the same rate as the control meat emulsion made using non-fat dried milk. Acceptable fat and water loss rates wereobtained.
The use of ENR-EX alone as the binder did not work in non-specific loaves as can be seen from Example 14. After a total emulsification period of 55 seconds, the meat was stillnotemulsified. At the end of 45 seconds, the emulsion of Example 14 appeared thin.
The dry blend of Example 11 produced an emulsion with red chunks of meat in the emulsion. This was not note~

in Examples 10, 12, 13 and 14. Red chunks are undesirable as it appears to the housewife that the meat is ~ried out and spoiled.

.. _ . . .. . _ .
... ._ . _ ._ _... _ - CIP of C-4805 The sodiurn nitrite was not included in Exarnple 14. This omrnission should not af:~ect emulsification.
The results are reported in Table I ~elow.

.~ , - . -' ' ' ' .

--lg--~, U~
o~
I
I In I i Ln N N O O N ~J r-l _ . _ ._ ___ ~ '` ~ a) r7 i ~D O ~ I~ U~ ~ ~ ~.9 CO
~1 I N ~ N O ~ ~O 1~ 0 CO
_ N I ~9 0 ~1 I N ~ N O ~In0 co 0 0 .
a) -- ~ ~l H ¦ ~_~ i . . ~ 1~ 0 ~C~ ~ ~5) X
I N ~ N O r~) ~ O O O N
~1 ~) (:~1 N r~ ~ 1 Xl ~
_ ._._ . _.. _. O ~[) ~ o ~i 3 O O i ~ D a) ~o~ I I ~i ~1 o ~ ~ro OD O a~ ~
-'a) ~o _ . .. ._. _ C~ ~
al ~ ~ N

a ~ ~ o ~

u~ ~ ~ a) O~o o0\o a 0~U~ U~
i~ O U~ O ~ O ~ ~ ~
' ~ F, V ~ O $ O ~:1 C ) U
~i ~ rl a) o 1~ o a ~:; I I ~ ~ a) ~, u, ~1 ~ ~ .,1 ~: ~ ~ ~ ~ O In ~i ~ ~ ~ ,Y ~ ,a ,~

~1 zO ~Z (~ ~ ~3 F. ~4~ O S~

~1 2 0 ~ 4~ CIP of C~4805 Examples 15-17 A dry blend of the second frac-tion obtained in gel filtration concentration of whey protein (ENR-EX ~ ) available from Stauffer Chemical Company, Westport, Connec-ticut with sodlum caseinate was used in place of non-fat dried milk in meat emulsions for non-specific meat loaves in accordance with the procedure of Example 10 with the excep~ion that ice water rather than roo~ temperature water was used in the wa~er bath. For a control, the results of Example 14 are repeated for comparative purposes.

~ CIP of C-4B05 TABLE II
, Example_N_ l5 l6l7 Binder .
. . Example 14 NFDM (low heat) 16.67 _~_ ___ results repeated - ENR-ÆX ___ 12.17 14.64 25 Caseinate ~ _ 4.5 2.03 % Protein in 36% 36~o 25% ___ Binder .
..... _. . ,, .. ,.__ ~ ~ . ,.. ~,.. ..
Results .
_ . . ~ . .. ... .. .. _.... . .. _ ........
Initial Cook . . .
Fat Loss ~ .l .25 .3 . 4~8 Water Loss % l.2 2.7 4.2 l 6 Remarks Moderately Moderately Moderately hin.chop, Smooth Smooth Smoot~ id not ~hite . Chunks o~ . mulsify, . Meat . . ater . -.~ . __ ... _ _ .. ~ ~rainy Overnight . . .
Refrigeration . .
- Fat Loss % .l .~ .2 ___ Water Loss % 1~2 2.4 - 3.1 ___ Remarks Moderately Slightly Moaerately _~_ SmoothSmooth Smooth WhiteChunks Came Apart When Taken .
. . from Tube . .~ ..
Cook After two .
days refriger- . .
ation . .
_ _________ _____ __________ ____________ __________ ___________ Initial .
Fat Loss % 0.4 0.4 0,4 l~.8 Water Loss % 6.8 7.2 6.4 14~4 After overnight Refrigeration ~at Loss % 0.4 0.6 0.6 ___ Water Loss % 8.4 12.4 11.6 .

CIP of C-~805 ~g~L4~L

As can be seen from the results set ~orth in Table II, the products of the inven-tîon found the meat in contrast to the use of ENR-EX alone which did not emulsify the ingredients of the non-specif:ic loaves. The produc-ts S of the present invention providea water loss and fat loss within an acceptable range to the non-fat driea milk control~
The In-entl~n is def~n^d in the claims whL~h follow.

. .

Claims (17)

WHAT IS CLAIMED IS:

1. A process for emulsifying comminuted meat com-positions which comprises replacing at least a part of the emulsi-fier requirement of said composition with an emulsifyingly effect-ive amount of a blend of deproteinized whey by-product in combina-tion with from 5% to 50% based on the weight of the whey by-product of a member selected from the group consisting of casein, sodium caseinate and potassium caseinate, said deproteinized whey by-product being a member selected from the group consist-ing of the low molecular weight fraction obtained by gel filtration of whey, the permeate resulting from the ultra-filtration concentration of whey and the delactosed permeate resulting from the ultrafiltration concentration of whey.

2. The process as recited in Claim 1 wherein said deproteinized whey by-product is the low molecular weight fraction derived from the molecular sieve fractionation of cheese whey.

3. The process as recited in Claim 1 wherein said deproteinized whey by-product is the permeate obtained from the ultrafiltration of whey.

4. The process as recited in Claim 3 wherein said permeate is delactosed.

5. The process as recited in Claim 1 wherein said blend is obtained by dry blending the constituents.

6. The process as recited in Claim 1 wherein said blend is added in an amount ranging from about 1% to about 35% by weight based on the total weight of the final product.

7. The process as recited in Claim 1 wherein said comminuted meat is sausage.

8. The process as recited in Claim 1 wherein said comminuted meat is luncheon meat loaves.

9. The process as recited in claim 1 wherein said whey by-product is sodium or potassium caseinate.

10. A process for drying a material selected from the group of a delactosed or a deproteinized whey solution which comprises blending the delactosed or the deproteinized whey by-product solution with from about 5% to about 50% by weight of a member selected from the group consisting of casein, sodium caseinate and potassium caseinate, and drying said solution, said deproteinized whey by-product being a member selected from the group consisting of the low molecular weight fraction obtained by the gel fractionation of whey, the permeate result-ing from the ultrafiltration concentration of whey and the delactosed permeate resulting from the ultrafiltration con-centration of whey.

11. The process as recited in Claim 10 wherein said deproteinized whey by-product solution is the low molecular weight fraction derived from the molecular sieve fractionation of cheese whey.

12. The process as recited in Claim 11 wherein said deproteinized whey by-product solution is the permeate obtained from the ultrafiltration of whey.

13. The process as recited in Claim 12 wherein said permeate is delactosed.

14. The process as recited in Claim 10 wherein said whey by-product is sodium or potassium caseinate.

15. The comminuted meat product of the process of claim 1.

16. The comminuted meat product of the process of claim 8.

17. The codried product of claim 10.