EP1986507A2 - Composition hydratante pour matières protéiques - Google Patents

Composition hydratante pour matières protéiques

Info

Publication number
EP1986507A2
EP1986507A2 EP06847803A EP06847803A EP1986507A2 EP 1986507 A2 EP1986507 A2 EP 1986507A2 EP 06847803 A EP06847803 A EP 06847803A EP 06847803 A EP06847803 A EP 06847803A EP 1986507 A2 EP1986507 A2 EP 1986507A2
Authority
EP
European Patent Office
Prior art keywords
fiber
product
water
measured
meat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06847803A
Other languages
German (de)
English (en)
Other versions
EP1986507A4 (fr
Inventor
Brock Lundberg
Dale Lindquist
Greg Aronson
Amanda Huppert
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fiberstar Inc
Original Assignee
Fiberstar Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US11/440,603 external-priority patent/US20060210687A1/en
Priority claimed from US11/484,263 external-priority patent/US20060251789A1/en
Application filed by Fiberstar Inc filed Critical Fiberstar Inc
Publication of EP1986507A2 publication Critical patent/EP1986507A2/fr
Publication of EP1986507A4 publication Critical patent/EP1986507A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Definitions

  • U.S. Patent No. 7,001,630 (Bender) describes a method for treating meats to retain moisture by injecting or otherwise adding alkali metal silicates into the meat. Injection of marinades into meats is well known (as described in US Patent No. 5,431,937), but the moisture content is not retained in the product by effective means.
  • Additional agents may include at least the following natural and synthetically prepared flavoring agents, non-caloric sweeteners, bracers, flavanols, natural and synthetically prepared colors, preservatives, acidulants, and food stability antioxidants.
  • a flavoring agent is recommended for the embodiments of this invention in order to further enhance their taste.
  • flavoring agents encompass seasonings and spices. Flavors may be added to the initial formulation, or be added topically after the product is produced. Any natural or synthetic flavor agent can be used in the present invention. Fruit flavors, natural botanical flavors, and mixtures thereof can be used as the flavoring agent. Particularly preferred savory flavors are grain based, spice based, and buttery type flavors.
  • Frozen washed orange pulp cells were obtained from Vita PaktTM (Covina, CA). Hot water was added to the frozen pulp to thaw the pulp. After thawing, the materials were dewatered on a screen to remove any excess water and produce a pulp with a 5% solids content These materials were then put in a blender on high speed for 3 minutes (approximately 30,000 to 40,000 sec "1 shear rate) and the viscosity was then measured using a Brookfield LVD V++ viscometer (Middleboro, MA) with cylindrical spindles.
  • Viscofield LVD V++ viscometer Brookfield LVD V++ viscometer
  • Table 2 Cohesive and adhesive forces as measured by a texture analyzer of control low trans roll in and reduced fat low trans roll-in spread.
  • Test 4 contained the low trans roll in at 100%.
  • Test 5 contained the low trans roll in at 66% and the remaining being fiber and water at six times its weight.
  • Test 6 contained the low trans roll at 50% and the remaining being fiber and water at 3 times the weight of fiber.
  • Test 7 contained low trans roll in 50% and the remaining being fiber and water at 6 times the weight of fiber.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Noodles (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un produit protéique d'origine animale, végétale ou céréalière cuit ou non cuit qui comprend : a) entre 0,05 % et 5 % en poids total d'un produit à base de cellulose hautement affinée défini par une matière fibreuse dont la teneur en fibre alimentaire totale (TDF) est supérieure à 30 % telle que mesurée selon la méthode AOAC 991.43 et une capacité de rétention d'eau supérieure à 5 parts d'eau par part de fibre telle que mesurée selon la méthode AACC 56-30, et qui possède moins de 90 % de fibre soluble; et b) un produit protéique d'origine animale, végétale ou céréalière.
EP06847803A 2006-02-03 2006-12-18 Composition hydratante pour matières protéiques Withdrawn EP1986507A4 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US76523406P 2006-02-03 2006-02-03
US11/440,603 US20060210687A1 (en) 2002-11-06 2006-05-25 Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients
US11/484,263 US20060251789A1 (en) 2002-11-06 2006-07-11 Novel dairy product compositions using highly refined cellulosic fiber ingredients
PCT/US2006/048543 WO2007092087A2 (fr) 2006-02-03 2006-12-18 Composition hydratante pour matières protéiques

Publications (2)

Publication Number Publication Date
EP1986507A2 true EP1986507A2 (fr) 2008-11-05
EP1986507A4 EP1986507A4 (fr) 2010-11-24

Family

ID=38345603

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06847803A Withdrawn EP1986507A4 (fr) 2006-02-03 2006-12-18 Composition hydratante pour matières protéiques

Country Status (3)

Country Link
EP (1) EP1986507A4 (fr)
BR (1) BRPI0621399A2 (fr)
WO (1) WO2007092087A2 (fr)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10912321B2 (en) 2011-03-24 2021-02-09 Enviro Tech Chemical Services, Inc. Methods of using peracetic acid to treat poultry in a chill tank during processing
US10334870B2 (en) 2010-10-07 2019-07-02 Tropicana Products, Inc. Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products
ITPR20110048A1 (it) * 2011-06-13 2012-12-14 Bertoli S R L Metodo ed apparato per il recupero di fibre e sostanze pregiate in prodotti agro-alimentari lavorati industrialmente mediante processi di raffinazione.
AU2014216600B2 (en) 2013-02-15 2016-05-12 Pepsico, Inc. Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes
US12064732B2 (en) 2016-02-17 2024-08-20 Zeco, Llc Methods and related apparatus for providing a processing solution for a food processing application
US10974211B1 (en) 2016-02-17 2021-04-13 Zee Company, Inc. Peracetic acid concentration and monitoring and concentration-based dosing system
US11350640B1 (en) 2016-08-12 2022-06-07 Zee Company I, Llc Methods and related apparatus for increasing antimicrobial efficacy in a poultry chiller tank
CA3032758A1 (fr) 2016-08-09 2018-02-15 Kellogg Company Produit alimentaire cuit a teneur reduite en acrylamide
US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
CN109170634A (zh) * 2018-10-26 2019-01-11 福建省亚明食品有限公司 一种基于嗜热链球菌发酵提高猪颈肉嫩度的方法
CN109393341A (zh) * 2018-10-26 2019-03-01 福建省亚明食品有限公司 一种基于嗜热链球菌发酵提高排骨嫩度的方法
KR102430421B1 (ko) * 2022-06-09 2022-08-08 주식회사제이원 연근과 육류를 이용한 반려 동물용 간식 제조 방법

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4774099A (en) * 1986-05-30 1988-09-27 The Procter & Gamble Company Process for making brownies containing cellulosic fiber
US6607777B1 (en) * 1999-06-18 2003-08-19 Utah State University Textured whey protein product and method

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003030916A1 (fr) * 2001-10-12 2003-04-17 Regents Of The University Of Minnesota Applications medicales et nutritionnelles de cellulose hautement raffinee
US7001630B2 (en) * 2002-08-14 2006-02-21 Danisco A/S Animal protein-containing food products having improved moisture retention and method of preparing
US20050271790A1 (en) * 2002-11-06 2005-12-08 Fiberstar, Inc. Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4774099A (en) * 1986-05-30 1988-09-27 The Procter & Gamble Company Process for making brownies containing cellulosic fiber
US6607777B1 (en) * 1999-06-18 2003-08-19 Utah State University Textured whey protein product and method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO2007092087A2 *

Also Published As

Publication number Publication date
WO2007092087A3 (fr) 2007-12-13
BRPI0621399A2 (pt) 2011-12-06
EP1986507A4 (fr) 2010-11-24
WO2007092087A2 (fr) 2007-08-16
WO2007092087B1 (fr) 2008-01-31

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