CA2019856C - Process for preparing marinaded proteinaceous product and product produced thereby - Google Patents

Abstract

Described is a process for producing a marinaded proteinaceous product comprising the steps of:
(a) providing a proteinaceous inner food core having a first outer surface;
(b) preparing a mixture of:
(i) 3-6% of an inorganic non-toxic phosphate salt;
(ii) water; (q-s) and (iii) 10-70% of a reaction flavor or mixture of reaction flavor precursors (optionally spray dried) formed by mixing;
1. 30-80% meat (.e.g., macerated chicken meat and/or beef taken alone or further together with a meat extract such as commercial beef extract);
2. 0.05%-1.5% of cysteine or a salt thereof (e.g., cysteine hydrochloride);
3. 0.1-1.5% thiamine or a salt thereof (e.g., thiamine hydrochloride);
4. optionally 2-30% of a polysaccharide, e.g. starch and/or sugar(s) or a reducing sugar metabolite (e.g., a furanone of the genus:

wherein R1 and R2 are the same or different hydrogen or C1-C2 lower alkyl with at least one of R1 and R2 being C1-C2 lower alkyl);

5. optionally, an inorganic salt, e.g., sodium chloride or a salt composition such as that set forth in Example I of U.S. Letters Patent No. 4,471,002; and 6. optionally starch in the event that the flavor is spray dried;
(iv) optionally 5-15% of a non-toxic edible salt other than a phosphate; and (v) optionally 5-30% of tomato paste and/or spices and (c) coating the resulting mixture prepared in (b) onto said first surface and simultaneously causing the mixture of (b) to be in intimate contact with substantially the entirety of said first surface for such a period of time sufficient to cause the proteinaceous inner food core to permanently absorb or adsorb the flavor composition and/or flavor precursors from the mixture (b);
and, optionally, (d) cooking the resulting coated proteinaceous inner core.

Description

I

BACKGROUND OF THE INVENTION

Our invention concerns the production of a m:~rin:~ded proteinaceious foodstuff using a novel marinade composition of matter enabling permanent absorption of flavor precursors and/or reaction flavor compositions into a proteinaceous inner food core prior to cooking the resulting m~rin~dçd food product.

The art of using marinades is well known. Thus, the publication "Chicken Breasts", Diane Rozas published by Harmony Books/New York, 1985 sets forth on page 11 thereof:

"Marinades: There are two types of m~rin~-1çs, wet and dry. Wet marinades include enough liquid to partially immerse chicken breasts before cooking and later are also used as basting sauces. Dry m~rin~des usually include a combination of herbs and spices and perhaps a small amo~mt of oil, which is rubbed into the chicken. After combining the marinade ingredients with the chicken breast, allow enough time for the flavors to penetrate. Luckily, chicken breasts absorb flavors quickly: 1 to 4 hours at room temperature.
Some wet marinades, such as those with lemon juice or wine, also act as tenderizers. Liqueurs impart strong flavors, so use them sparingly."

At page 49 of the Rozas textbook a "Chinese Marinade" is indicated to be capableof being prepared for chicken, thusly "Enough for 2 pounds of chicken breasts 3 tablespoons soy sauce 2 tablespoons honey 2 tablespoons hoisin sauce 2 tablespoons white wine vinegar 2 tablespoons rice wine or pale dry sherry 1 teaspoon crushed garlic 1 teaspoon minced ginger root 1 teaspoon sugar 2 tablespoons chicken stock 2 tablespoons Chinese plum sauce (available in Oriental markets Marinate chicken breasts in the above ingredients for at least 2 hours before grilling or broiling.

. -201g856 At page 54 of the Rozas textbook, "Tandoori Chicken" using m~rin~de is indicated to be prepared, thusly:
4-6 servings 3 whole chicken breasts (about 3 pounds), halved /3 CUp plus 2 tablespoons fresh lemon juice 1 teaspoon salt l/2 teaspoon powdered saffron (or 2 saffron threads, minced) 2 teaspoons crushed coriander seeds l/4 teaspoon dried red pepper flakes 1 teaspoon cumin 2 large garlic cloves, coarsely chopped 1 teaspoon finely chopped ginger 1 cup plain yogurt 4 tablespoons (I/2 stick) butter 1. Prick the chicken breasts all over with a fork several times so the m~rin~(le can penetrate the breast meat.
2. Arrange the chicken breasts in a single layer in a shallow glass or ceramic dish.
3. In a bowl, combine 1/3 CUp of the lemon juice, salt, and saffron. With your hands, rub this mixture into the chicken breasts.
4. In a small skillet over medium heat, toast the coriander seeds, red pepper flakes, and cumin for about 2 minutes, stirring constantly. Place in a food processor; add the garlic, ginger, and 4 tablespoons of the yogurt, and blend for 30 seconds. Add the rem~ining yogurt, mix well, and pour over the chicken breasts. Cover tightly andmarinate at room temperature for at least 12 hours (or 24 hours in the refrigerator), turning the breasts several times.

5. Prepare the grill or heat the broiler. In a small saucepan over medium heat, melt the butter. Remove the chicken from the m~rin~tle and drain offthe excess. Baste thechicken breasts with the butter and grill 7 to 9 inches from the hot coals for 4 to 5 minutes on each side, starting with the bone side toward the heat.

6. When the chicken breasts are done, sprinkle with the rem~ining 2 tablespoons of lemon juice ~,~, 20198.$6 At page 55 of the Rozas textbook, "Red Wine M~rin~-le" - is indicated to be prepared, thusly:
2-4 servings 2 whole chicken breasts (about 2 pounds), halved Salt and black pepper to taste Marinade 1/4 CUp olive oil 2 medium onions, chopped 1 cup tomato purée 1 teaspoon dried basil (or 1 tablespoon finely chopped fresh basil) 1/3 CUp honey 1/4 CUp chicken stock 3 tablespoons Worcestershire sauce 1 teaspoon dry mustard 1 cup Italian dry red wine 1. sprinkle the chicken breasts with salt and pepper.
2. In a heavy skillet over medium heat, heat the olive oil. Sauté the onions until soft.
Add the tomato purée, basil, honey, stock, Worcestershire sauce, and mustard; mix together well. Reduce the heat to low and simmer for 15 minutes. Add the wine in the last minute of cooking and heat through. Let cool to room temperature.
3. Arrange the chicken breast pieces in a single layer in a shallow glass or ceramic dish; pour on the marinade and let stand at room temperature for 3 hours, turning several times to coat well.
4. Prepare the grill or heat the broiler. Beginning bone side down, cook the chicken breasts 7 to 9 inches from the coals for 4 to 5 minutes on each side, basting several times.

i, 20198~6 At page 90 of the Rozas textbook a "Vegetable Marin~(le" is indicated to be useful for chicken breasts, thusly:
Ve~etable Marin~-le /3 CUp olive oil 1/4 CUp white wine vinegar 2 tablespoons sherry wine vinegar Salt and black pepper to taste 6 whole large red cabbage leaves 1 bunch large fresh spinach leaves, washed and stems removed 1 pound small tube pasta, such as penne or ziti cooked until al dente, rinsed, drained, and chilled 2 scallions (white and green parts), minced /2 pound cherry tomatoes 1. In a large saucepan or stockpot, bring the stock to a boil; stir in the salt and pepper. Add the chicken breasts, arrange in a single layer, and cover. Lower the heat and simmer 8 to 10 minutes, or until firm. Remove from the heat, uncover, and let cool in the stock. Remove the skin and bones. Cut the chicken breasts into bite-size pieces.
Transfer to a large bowl and add the oil, vinegar, garlic, and scallions. Toss gently; refrigerate, covered, until you are ready to assemble the salad.
2. Mix the vegetables with the m~rin~l1e ingredients.
Toss, cover, and refrigerate.
3. To prepare the serving platter, ring the outer edge with the large cabbage leaves. In the center, create a bed for the chicken breast mixture using the spinach leaves.
At the last minute, toss the pasta and the vegetables together. Place on the platter, leaving a well in the center for the chicken. Place the chicken in the well, sprinkle with scallions, and decorate the platter with cherry tomatoes. Keep refrigerated until serving time.

Duxbury, Food Processing, June 1987, at page 131 and 132 (title: "M~rin~tle/
flavor/coating system for further processed poultry (Poultry Show ~ ntlees like new tastes and 'added value')" discloses:

...A combination marinade/flavor/glaze coating system developed from marinated or pumped chicken and turkey meats offered samplers an array of traditional international flavors (Cajun - a down home bayou flavor; Sate - an Indonesian peanuts sauce; Tandoori - a punjabi grilled meat seasoning typical of East Indian Toonduri (clay pot) cooking). Other flavored glaze seasonings suggested and available for marinated meats include a hot and spicy Oriental, Mexican, Italianand traditional barbecues.
Process/consumer benefits Marinating further processed poultry products with a marinade and flavor glaze coating system offers processors a number of benefits. The marinade/pump solution has a tenderizing affect which yields a naturally juicy and succulent meat flavor in the product. Finished yield is improved by the pickup weight added to refrigerated or frozen product - and this reduces the cookout losses to the consumer.
If the product is processed and marketed as a pre-cooked item, the marinade solution will compensate for all or part of the processor cooking losses (depending on frying temperature and time and on percent of pump pickup). Precooked products offer further added value to consumers in the form of convenience and ease of prepaldlion.... Preparation of the marinated meat for application of theflavored glazed coating includes tempering to 28 F and either immersing or coating the meat surfaces with a liquified (110F) butter-flavored hydrogenated shortening (or an alternative clarified butter or margarine)...."
Rockland, et al. U.S. Patent 4,159,351, discloses the preparation of mixed bean salads. The beans are shown to be treated with a processing composition which includes a phosphate (see the Table at the top of colurnn 4). Following treatment with the processing solution, the beans are immersed in a marinade which can contain salt and a flavoring component. No phosphate is specifically introduced into the m~rin~de.

~-, (9 2019gS6 Cheng, U.S. 4,683,139, discloses a method for the plepal~lion of fresh meat involving treating the meat with a solution cont~ining a phosphate compound, a socium or potassium salt of an organic acid and another acid or salt thereof.

Trenkle, U.S. Letters Patents 4,253,332 and 4,284,654 disclose an example showing m~rin:~tion of beets. The compositions are disclosed as collL~ ing a large number of possible components including salt and a phosphate. This is specifically set forth at columns 19 and 20 of U.S. Letters Patent 4,250,331.

Nothing in the prior art, however, discloses the use of such reaction flavors atthose set forth in the following U.S. Letters Patent taken in conjunction with aphosphate for purposes of m~rin~-1ing proteinaceous inner food cores:

U.S. Patent 4,076,852 issued on February 28, 1978; and U.S. Patent 4,081,565 issued on March 28, 1978.

7 20198~6 BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is a schematic block flow diagram indicating specific app~u~lus means for carrying out the process for the production of a marinaded proteinaceous foodstuff of our invention.

Figure 2 is a schematic block flow diagram setting forth in schematic form the process steps for preparing a marinaded proteinaceous foodstuff of our invention.

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SUMMARY OF THE INVENTION

Our invention concerns a process for producing a marinaded proteinaceous product comprising the steps of:

(a) providing a proteinaceous inner food core having a first outer surface (for example, chicken muscle tissue, beef muscle tissue, cubed chicken, pork loin, pork cutlet, beef muscle tissue, ground turkey and the like);

(b) preparing a mixture of:

(i) an inorganic non-toxic phosphate salt (e.g., sodium tripolyphosphate);

(ii) water(q.s.);

( i i i ) 10-70% of a reaction flavor or mixture of reaction flavor precursors (optionally spray dried) formed by ~(lmixing 1. 30-80% meat (e.g., macerated chicken meat and/or beef taken alone or further together with a meat extract such as commercial beef extract);

2. 0.05%-1.5% of cysteine or a salt thereof (e.g., cysteine hydrochloride);

3. 0.1-1.5% thiamine or a salt thereof (e.g., thi~mine hydrochloride);
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q 4. optionally 2-30% of a polysaccharide, e.g., starch and/or sugar(s) or a reducing sugar metabolite (e.g., a furanone of the genus:

O OH

R ~ ~ R2 wherein Rl and R2 are the same or different hydrogen or Cl-C2 lower alkyl with at least one of Rl and R2 being Cl-C2 lower alkyl) 5 . optionally, an inorganic salt, e.g., sodium chloride or a salt composition such as that set forth in Example I of United States Letters Patent 4,471,002;

6 . optionally starch in the event that the flavor is spray dried;

( iv ) optionally 5-15% of a non-toxic edible salt other than a phosphate, e.g., sodium chloride; and (vi ) optionally 5-30% of tomato paste and/or spices;

and lo 20198S6 (c) coating the resulting llliXlul~ prepared in (b) onto said first surface and simultaneously causing the mixture of (b) to be in intim~te contact with substantially the entirety of said first surface for a period of time sufficient to cause the proteinaceous inner food core to permanently absorb or absorb the flavor composition and/or flavor precursors from the llliXlllle (b); and, optionally, (d) cooking the resulting coated proteinaceous inner core.

The reaction flavors useful in the practice of our invention include, but are not limited, to those set forth in the following U.S. Patents:

U.S. Patent 4,076,852 issued on February 28, 1978; and U.S. Patent 4,081,565 issued on March 28, 1978, for example, the reaction product of (i) enzymatic digest of meat and/or natural meat (ii); thimine and (iii) cysteine.

These reaction product flavors are preferably mixed with starch and spray dried before being admixed with the m~rin~(le composition.

More preferably, the reaction flavor or mixture of reaction flavor precursors useful in the practice of our invention are formed by intim~tely ~lmixing:

( i ) 30-80% of a macerated meat or ground meat (e.g., macerated chicken meat and/or beef taken alone or further together with a meat extract such as commercial beef extract;

201985~ ~
ll ( ii ) 0.05%-1.5% of cysteine or a salt thereof (e.g., cysteine hydrochloride);

( iii ) 0.1-1.5% thiamine or a salt thereof (e.g., thiamine hydrochloride);

( iv) optionally 2-30% of a polysaccharide, e.g., starch and/or sugar(s) or a reducing sugar metabolite (e.g., a furanone of the genus:

O OH

R, R2 wherein Rl and R2 are the same or different hydrogen or Cl-C2 lower alkyl with at least one of Rl and R2 being Cl-C2 lower alkyl) 5 . optionally, an inorganic salt, e.g., sodium chloride or a salt composition such as that set forth in Example I of United States Letters Patent 4,471,002; and 6. starch in the event that the flavor is spray dried.

Thus, the reaction flavor can be made separately, that is prior to incorporatinginto the mixture or the reaction flavor X

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precursors can be added to the foregoing mixture prior to the incorporation of the m~rin:~(le. Thus, two alternatives exist:

1. The reaction flavor can be prepared as such and preferably spray dried and 2. The reaction flavor precursor are made "in situ" as a result of the carrying out the m:~rin~ting process and each of the reaction flavor precursors are individually sprayed dried with starch (preferably).

In the event that the reaction flavor is to be made initially and separately (asopposed to be made "in situ") then the resulting mixture is heated under the following conditions:

a) from about 0.5 up to about 5 atmospheres;

b) from about 80 up to about 170C;

c) for a period of time from about 0.5 up to about 5 hours.

with al)propriate agitation, e.g., carrying out the mixing using baffles in the reaction vessel.

Examples of the "meat" component (i) of the flavor precursor compositions and examples of as the proteineous inner food core are (a) to be marinaded; and the results obtained using same in the practice of our invention are set forth in the following Table I:

20198~6 TABLE I

Meat Composition Meat Muscle Tissue Intense Flavor Nuance of Flavor To be M~rin~ted Created As A Result Of Carrying Out The Marination Process Of Our Invention Ground Pork Butt Pork Cutlet Sausage Ground Sausage Meat Ground Turkey Sausage Ground Beef Turkey Thigh Cubes Sirloin Tips C~n~ n Brand Ham Pork Loin C~n~ n Bacon The reaction flavor or reaction flavor components is (are) utilized at a level in the range of from about 10% up to about 70% by weight of the overall marinade mixture.

The value from an organoleptic standpoint of the flavor imparted by the aforementioned marinade composition whether using a finally-created flavor from a prior reaction or a mixture of flavor precursors is shown using a "scale flavor prerelellce of a 10 member flavor panel on a scale of 1-10, with a value of 1 being the least favored and a value of 10 being the most favored".

Hence, when used at a level of 4% of by weight of the alternate m~rin~dçd product, the flavor "value" (on a scale of 1-10) imparted by the m~rin~-le compositions of our invention on the average will have a value of "6" as opposed to the value of a marinade composition using the cysteine-thiamine-hydrolyzed vegetable protein flavor of Example II of U.S. Letters Patent 3,394,016 which flavor has a value of "3".

When used at a level of 8% by weight of the ultimate marinaded product, the average flavor value imparted by the marinade compositions of our invention has a value three-fold that (9) of a marinade composition using the cysteine-thi~mine-hydrolyzed vegetable protein flavor of Example II of United States Letters Patent 3,394,016 which has a value of "3".

The preferred range of percentages of the marinade compositions of our invention based on the weight of the ultimate marinaded product is from about 3% by weight of the ultimated marinaded product up to about 10% by weight of the ultimate m~rin~ded product.

In all cases the "warmed over" flavor frequently encountered in the meat flavor-food cooking process will be substantially completely "covered" as a result of using the marinade compositions of our invention in all cases in the ranges set forth, supra.

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l~ 20198S~

Furthermore, the m~rin~de composition of our invention may contain precursors of the thus produced meat flavors as opposed to the meat flavors themselves; or the marinade compositions may contain mixtures of precursors and the finished food flavors, e.g., a 50:50 weight:weight mixture of the reaction product of cysteine, thiamine and macerated chicken meat taken further together with unreacted cysteine, thiamine and macerated chicken meat; or a reaction product of cysteine, thi~mine, beef extract and macerated beef taken together with the individual components; cysteine, thiamine, macerated beef and beef extract.

Any inorganic non-toxic phosphate salt may be used in the practice of our invention, for example, tripotassium phosphate, trisodium phosphate, sodium monoacid phosphate, potassium mono-acid phosphate, sodium tripolyphosphate, magnesium phosphate and the like.

In addition to the aforesaid individual phosphates, salt compositions cont~inin~ phosphates may be used, for example, the salt compositions exemplified in the following U.S. Patents:

U.S. Patent 4,471,002 issued on September 11, 1984;

U.S. Patent 4,514,431 issue don April 30, 1985; and U.S. Patent 4,514,094 issued on April 30, 1985.

201~8~6 Ib The percent of salt other than phosphate salt may vary from about 5 up to about 15% by weight of the liquid marinade composition. The percentage of phosphate salt in the liquid marinade composition may vary from about 3 up to about 6% by weight of the liquid marinade composition with a ple~lled range of from about 3 up to about 4.0% by weight. The percentage of flavor composition and/or flavor precursor composition in the liquid m~rin~(le composition may vary from about 10% by weight of the composition up to about 70% by weight of the composition.

In the practice of our invention, a marinade co~ ning a phosphate salt, optionally a salt other than a phosphate, and a flavor composition and/or flavorprecursor composition (preferably, previously spray dried with starch) is suspended in a uniform slurry. The slurry is added to the desired proteinaceous substance, e.g., meat such as meat muscle tissue; and allowed to absorb by tumbling in a vacuum drum or manually folding in an open drum.

The marination time may vary from about 10 minutes up to about 2 hours depending on other marination conditions. When carried out at atmospheric pressure at 30C under turbulent flow conditions (i.e., using a tumbler with baffles) themarination time is from about 1 up to about 2 hours. When carried out in vacuum,e.g., 0.3 atmospheres under turbulent flow conditions, the marination time is from about 10 up to about 30 minutes (at 30C).

Proteinaceious substances that can be treated in this manner are beef pieces, cubes, steaks, chops; chicken parts; fish and bean curd.

l1 2019856 The muscle meat when it is used is very sponge-like and will absorb the marinade. Thus, the marinade is both absorbed and adsorbed allowing the phosphate salt to increase the water binding properties of the meat tissue, carrying flavor and/or flavor precursor composition into the meat tissue as an effective application.

The meat product can then be blast-chilled, formed and refrozen for storage until end product use.

A second method involves the aforementioned preparation but also involves the pumping of the marinade composition into a meat carcass using a state of the art needle applicator.

Meats flavored using the aforementioned marinade compositions can be microwaved, conventionally baked, fried, deep-fried or otherwise cooked without loss or degradation to the flavor.

Hence, reaction flavors and/or reaction flavor precursors useful in the practice of our invention totally enhance meat products, patties, frozen entrees, microwave dishes, fast food patties and nuggets.
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20198~6 1~

DETAILED DESCRIPTION OF THE DRAWINGS

Figure 1 is a schematic block flow diagram setting forth the apparatus means forcarrying out the process for producing the m~rin~fled food product of our invention.

Reaction means 100 includes apparatus for a~lmixin~; and heating cysteine, thi~mine and a meat powder for example with the cysteine coming from location 101, the thi~mine coming from location 103 and the meat powder coming from location 102. The resulting reaction product is transported along route 104 into spray drying means 105 where starch is admixed with the reaction product at location 105 with the starch coming from location 106 through route 107. The sprayed dried product is then admixed at mixing means 1 11 which is downstream from spray drying means 105 andthe spray dried product enters the mixing means via route 108. Also, blended with the spray dried flavor in mixing means 111 is the phosphate salt coming from location 109 via route 110, water coming from location 112 via route 114, and, optionally, a salt other than the phosphate coming from location 113 via route 1 15. The resulting marinade is then transported via route 116 to m~rin~(ling means 119 downstream from said mixing means 111 where the marinating takes place on the meat which comes from location 1 17 via route 1 18. The m~rin~ting takes place at location 1 19 and the resulting m:~rin~cled product is then transported via route 120 to a storage location 121 from which the m~rin~decl product is consumed or marketed.

Figure 2 is a block flow diagram setting forth in more detail the process and apparatus means for carrying out the process of our invention to produce the m~rin:~-led product of our invention. Salt from location 11, cysteine from location 12, thi~mine from 13, and meat powder from location 14 (produced from meat from location 15 'X

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which is transported via route 16) are all admixed in reactor 10 wh which is equipped with a stirrer and heater. The salt is transported via line 21 past valve 22. The cysteine located at location 12 is transported via line 19 past valve 20. The meat powderlocated at location 14 is transported through line 18 past valve 17. The reaction product produced in reactor 10 is then transported via line 23 into spray drier 43 and admixed in the spray dryer with modified food starch from location 44 which is past into the spray drier via line 47 past valve 46. The spray drier spray dries the resulting flavor which was previously produced in reactor 10 and the spray dried product is passed through line 48 past valve 24 into mixing vessel 31 wherein the spray dried product is mixed with:

water from location 25 passed through line 29 past valve 30;

a phosphate salt from location 26 passed through line 27 past valve 28;

optionally sodium chloride from location 34 passed through line 32 past valve 33;

and optionally tomato powder and/or spices from location 50 passed through line 51 past value 52.

The marinade mixture is thus produced in mixing vessel 31. The m~rin~-le mixture is then passed through line 35, past valve 36 into the m~rin~ling operation apparatus wherein it is coated onto meat to be marinaded which is transported from location 38 through line 39 into the marinading operation a~palalus at 37. The m~rin~ ing operation takes up the time indicated supra at location 37, whereupon it is passed through line 40 into the storage vessel 41 where it is stored, utilized for consumption and/or marketed from location 41.

The following examples are illustrative of our invention but our invention is only 'X

~a 2019856 limited according to the claims set forth, infra.

EXAMPLE I

The following mixture is prepared:

Ingredients Parts by We;ght Water ............................................. 79.6%
Flavor (produced by ~lmixing 0.1% cysteine hydrochloride; 0.2% thiamine hydrochloride;
10% sodium chloride; 10% water and 79.2%
pork meat powder; r~llw~ g the resulting mixture for a period of 3 hours at 2 atmospheres pressure in an autoclave; ~tlmixing the resulting reaction product with starch at the rate of 10%
starch and 90% reaction product and spray drying the resulting product in a Bowen laboratory model spray dryer) ..................... 12.5%
Sodium chloride ................................... 6.2%
Tripotassium phosphate ............................ 4.4%

The resulting mixture, at a rate of 8% is injected into a chicken meat carcass.
The marinade composition is thoroughly absorbed into the meat and m~int~ined for a period of 1.5 hours.

The resulting product is then cooked at 380F and then subjected to a 30 second blast-freeze.

The resulting product has an enhanced and succulent C~n~ n bacon flavor.

\

~1 ~0198S6 EXAMPLE II

The following mixture is prepared:

Ingredients Parts by Weight Water ............................................. 79.6%
Flavor (produced by ~(lmixing 0.1% cysteine hydrochloride; 0.2% thiamine hydrochloride;
10% sodium chloride; 79.7% beefpowder; 10%
water and the resulting product is refluxed for a period of 3 hours at 2 atmospheres pressure in an autoclave; and then the autoclave mixture is admixed with starch at the rate of 10% starch and 90% reaction product and spray dried in a Bowen laboratory model spray dryer) ............... 12.5%
Sodium chloride ................................... 6.2%
Tripotassium phosphate ............................ 4.4%

The resulting mixture, at a rate of 8% is injected onto turkey meat cubes. The m~rin~de composition is thoroughly absorbed into the turkey meat cubes and m~int~ined for a period of 1.5 hours.

The resulting product is then cooked at 380F and then subjected to a 30 second blast-freeze.

The resulting product has an enhanced and succulent sirloin tips flavor.

20198~6 EXAMPLE III

The following mixtures for 8% marinades (based upon a weight of 100 grams of chicken) are prepared:

III(A) III(B) III(C) (%) (%) (0/o) Chicken Flavor Typical Ethnic Second Ingredients Marinade Marinade Ethnic Marinade (based on entire food product) Sodium tripoly-phosphate ... 0.35 0.25 0.25 Salt (Sodium Chloride) ... 0.50 --- 0.50 Flavor (reaction product of chicken meat powder, cysteine-hydrochloride and thiamine hydrochloride previously spray dried with starch) (NOTE (1)) ... 1.00 3.20 3.20 Tomato Powder & Spicing --- --- 1.80 Water ............................. 6.15 4.55 2.25 TOTAL 8.00 G 8.00 G 8.00 GMARINADE (For a 92 G Breast) (For a 92 G Breast)(For a 92 G Breast) ~, 2 019 8 S 6 The sodium tripolyphosphate is intim~tely admixed with hot water and dissolved. The sodium chloride and flavor are weighed out and intim~tely admixedwith the sodium tripolyphosphate solution.

A chicken breast is placed in microwavable plastic bag. The m~rin~le iS added to the breast and massaged into the breast muscle until most of the liquid is absorbed (this takes approximately 5 minlltes).

The plastic bag is sealed and placed in a freezer.

The cooking process is as follows: The plastic bag is punctured and the boneless breast is microwaved for approximately 3.5 minutes on "high" in a 700 watt Amana(~ microwave oven.

The resulting product has an enhanced and succulent chicken teriyaki flavor insofar as each of Examples III(A), (III(B), and III(C) are concerned. The intensity of the chicken teriyaki flavor for example III(A) on a scale of 1-10 is approximately 9;
the intensity of the chicken teriyaki flavor of Example III(B) on a scale of 1-10 is approximately 7.5 and the intensity of the chicken teriyaki flavor for Example III(C) on a scale of 1-10 is approxilllately 9.5.

Note 1 The flavor is actually prepared by first ~1mixing 0.1% cysteine hydrochloride; 0.2% thiamine hydrochloride; 10% sodium chloride; 10% water and 79.7% chicken meat powder and placing the resulting mixture in an autoclave. Theautoclave is closed a~d heated with mixing to 280C for a period of 3 hours. Theautoclave is cooled down and opened. The resulting reaction product is then admixed with starch at the rate of 10% starch: 90% reaction 20198~6 ~3~

product. The resulting product is then spray dried in a laboratory model Bowen spray dryer. The spray dried product is then utilized for the resulting m~tin~de.

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Claims (24)

1. A process for preparing a marinaded proteinaceous food product consisting of the steps of:

(a) providing a meat muscle tissue inner food core having an outer surface;

(b) preparing a marinade mixture consisting of:

(i) from about 3 up to about 6% by weight of said marinade mixture of an inorganic non-toxic phosphate salt;

(ii) water;

(iii) from about 10% up to about 70% by weight of said marinade mixture of a reaction flavour produced by admixing:

1. 30-80% of a macerated meat;

2. 0.05-1.5% of cysteine hydrochloride; and

3. 0.1-1.5% of thiamine hydrochloride; then (c) coating the resulting mixture prepared in (b) onto said outer surface and simultaneously causing the mixture of (b) to be in intimate contact with substantially the entirety of said outer surface for a period of time sufficientto cause said meat muscle tissue inner food core to permanently absorb or adsorb said reaction flavour from the mixture (b); and then (d) cooking the resulting coated meat muscle tissue inner core.

2. The product produced according to the process of Claim 1.

3. The process of Claim 1 wherein the marinade mixture is pumped into the proteinaceous inner food core using a needle applicator.

4. The product produced according to the process of Claim 3.

5. The process of Claim 1 wherein the reaction flavour is a reaction product of cysteine hydrochloride, thiamine hydrochloride and chicken meat powder.

6. The product produced according to the process of Claim 5.

7. The process of Claim 1 wherein the reaction flavour is a reaction product of cysteine hydrochloride, thiamine hydrochloride and pork meat powder.

8. The product produced according to the process of Claim 7.

9. The process of Claim 1 wherein the reaction flavour is a reaction product of cysteine hydrochloride, thiamine hydrochloride and beef meat powder.

10. The product produced according to the process of Claim 9.

11. A process for preparing a marinaded proteinaceous food product consisting of the steps of:

(a) providing a meat muscle tissue inner food core having an outer surface; then (b) preparing a marinade mixture consisting of:

(i) from about 3 up to about 6% by weight of said marinade mixture of an inorganic non-toxic phosphate salt;

(ii) water;

(iii) from about 10% up to about 70% by weight of said marinade mixture of a mixture of reaction flavour precursors produced by admixing:

1. 30-80% of a macerated meat;
2. 0.05-1.5% of cysteine hydrochloride;
3. 0.1-1.5% of thiamine hydrochloride;
4. 2-30% of a polysaccharide and/or a reducing sugar metabolite;
and 5. an inorganic salt other than a phosphate;

(iv) from about 5 up to about 15% by weight of said marinade mixture of a non-toxic edible salt other than a phosphate salt; and (v) from about 5 to about 30% by weight of said marinade mixture of tomato paste and/or a spice; then (c) coating the resulting mixture prepared in (b) onto said outer surface and simultaneously causing the mixture of (b) to be in intimate contact with substantially the entirety of said outer surface for a period of time sufficientto cause said meat muscle tissue inner food core to permanently absorb or adsorb said mixture of reaction flavour precursors from the mixture (b); and then (d) cooking the resulting coated meat muscle tissue inner core.

12. The product provided according to the process of Claim 11.

13. A process for preparing a marinaded proteinaceous food product consisting of the steps of:

(a) providing a meat muscle tissue inner food core having an outer surface; then (b) preparing a marinade mixture consisting of:

(i) from about 3 up to about 6% by weight of said marinade mixture of an inorganic non-toxic phosphate salt;

(ii) water;

(iii) from about 10% up to about 70% by weight of said marinade mixture of a reaction flavour produced by admixing:

1. 30-80% of a macerated meat;
2. 0.05-1.5% of cysteine hydrochloride; and 3. 0.1-1.5% of thiamine hydrochloride;

(iv) from about 5 up to about 15% by weight of said marinade mixture of a non-toxic edible salt other than a phosphate salt; and (v) from about 5 up to about 30% by weight of said marinade mixture of tomato paste and/or a spice; then (c) coating the resulting mixture prepared in (b) onto said outer surface and simultaneously causing the mixture of (b) to be in intimate contact with substantially the entirety of said outer surface for a period of time sufficientto cause said meat muscle tissue inner food core to permanently absorb or adsorb said reaction flavour from the mixture (b); and then (d) cooking the resulting coated meat muscle tissue inner core.

14. The product produced according to the process of Claim 13.

15. The process of Claim 13 wherein the marinade mixture is pumped into the proteinaceous inner food core using a needle applicator.

16. The product produced according to the process of Claim 15.

17. The process of Claim 13 wherein the reaction flavour is a reaction product of cysteine hydrochloride, thiamine hydrochloride and chicken meat powder.

18. The product produced according to the process of Claim 17.

19. The process of Claim 13 wherein the reaction flavour is a reaction product of cysteine hydrochloride, thiamine hydrochloride and pork meat powder.

20. The product produced according to the process of Claim 19.

21. The process of Claim 13 wherein the reaction flavour is a reaction product of cysteine hydrochloride, thiamine hydrochloride and beef meat powder.

22. The product produced according to the process of Claim 21.

23. A process for preparing a marinaded proteinaceous food product consisting of the steps of:

(a) providing a meat muscle tissue inner food core having an outer surface; then (b) preparing a marinade mixture consisting of:

(i) from about 3 up to about 6% by weight of said marinade mixture of an inorganic non-toxic phosphate salt;

(ii) water;

(iii) from about 10% up to about 70% by weight of said marinade mixture of a reaction flavour produced by admixing:

1. 30-80% of a macerated meat;
2. 0.05-1.5% of cysteine hydrochloride;
3. 0.1-1.5% of thiamine hydrochloride;
4. 2-30% of a polysaccharide and/or a reducing sugar metabolite;
and 5. an inorganic salt other than a phosphate;

(iv) from about 5 up to about 15% by weight of said marinade mixture of a non-toxic edible salt other than a phosphate salt; then (c) coating the resulting mixture prepared in (b) onto said outer surface and simultaneously causing the mixture of (b) to be in intimate contact with substantially the entirety of said outer surface for a period of time sufficientto cause said meat muscle tissue inner food core to permanently absorb or adsorb said mixture of reaction flavour precursors from the mixture (b); and then (d) cooking the resulting coated meat muscle tissue inner core.

24. The product provided according to the process of Claim 23.