TH1901007970A - Protein Products and Methods Based on Acid-Treated Meat Emulsions - Google Patents

Claims (20)

1. Processes for the preparation of freeze-dried functional protein products, which include: shrinking meat to form reduced meat with particle size less than 5mm; Mixing reduced-scale meat with water, food-grade alkaline constituents, food-grade alkaline constituents and food-grade salt to form a functional protein-enriched brine with a pH in the range from about 4.0. to approximately 9.5, in which mixing is performed so that the meat is exposed to acid in such a way that the pH of the meat is less than approximately 5.3 at some time during the processing to form a functional protein brine; and Drying the functional protein brine to form the dry functional protein product 2. Process according to claim 1 whereby the dry functional protein product when free of starch and The added gum has an emulsifying capacity of more than 200 g oil/g protein. 4 Claim 1 process where meat includes poultry; 5 Claim 1 process where meat is selected from chicken and turkey; 6 Claim 4 process. or 5 where the dry functional protein product, without added starch and gum, has a gel hardness greater than 90g or a gel hardness ranging from about 90g to about 300g or from about 90g. 200g or from approx. 90g to approx. 150g 7. Process according to Claim 4 or 5 where dry functional protein products, when free from added starches and gums, are capable of foaming. greater than 60 mL foam/g protein. 8. Processes according to claim 4 or 5 where dry functional protein products, without added starches and gums, had a viscosity greater than 3Pas when measured at the rate of Shear strength 0.11/s 9. Process according to claim 4 or 5 where dry functional protein products without added starches and gums had a viscosity greater than 0.3Pas when measured at the force rate. Shear 1.01/s 10. Process according to Claim 1 where meat is beef 11. Process according to Claim 10 where dry functional protein products are free of starch and gum The added viscosity was greater than 1Pas when measured at a shear rate of 0.11/s. The viscosity was greater than 0.2Pa-s when measured at a shear rate of 1.01/s. 13. Process according to Claim 10 in which the dried functional protein product, without added starch and gum, was stiff. of gel content greater than 400g or gel hardness ranging from approximately 450g to approximately 650g or ranging from approximately 500g to approximately 550g14. Functional freeze-dried protein products produced by processes according to claims 1, 4, 5 and 10 any of these 15. Dried Functional Protein Products according to Claim 14 Where Dry Functional Protein Products do not contain added starches and gums 16. Procedures for preparation Regenerated Functional Protein Blend Formulation which includes: Reconstitution of the dry functional protein product according to claim 14 with sufficient water to form the functional protein blend formulation. 17. Reconstituted functional protein blend formulations produced by the process in accordance with Claim 1618. Formulation use process. Regenerated Functional Proteins pursuant to Claim 17, which comprises the inclusion of such regenerated functional protein formulations into selected food systems from a group consisting of beverages and sauces ( 19. Procedure for using the recombinant functional protein formulation according to Claim 17, where the meat is poultry, which includes the inclusion of the recombinant functional protein formulation. Such conditions enter a food system selected from a group that includes bread and frozen desserts such as ice cream, frozen custard, frozen yogurt, sorbet and gelato). 20. Procedure according to Claim 19 where meat is selected from chicken and turkey meat ------------ 1.Processes for the preparation of dry functional protein products, which include: shrinking meat to form reduced meat with particle size less than 5 mm; Mixing of reduced-scale meat with water, food-grade alkaline constituents, constituents Food grade alkaline and food grade salt to form functional protein brine with a pH range of From about 4.0 to about 9.5, mixing is performed so that the meat is exposed to acid. in such a way that the pH of the meat is less than about 5.3 at some time during the cooking process. Function-enhancing protein saline form; and Drying of the functional protein brine to form dry functional protein products. 2. Process according to the 1st claim that freeze-dried functional protein products The added starches and gums have an emulsifying ability of more than 200 g oil/g protein. 3. Process according to the 1st claim that freeze-dried functional protein products The added starch and gum did not show K-carrageenan hydrocolloid segregation or did not show segregation. Iota-carrageenan hydrocolloid or not showing guargum hydrocolloid separation 4. Processes according to Claim 1 where meat includes poultry. 5. Process according to Claim 1 where meat is selected from chicken and turkey. 6. Process according to Claim 4 or 5 where dry functional protein products when Free from added starch and gum, gel hardness greater than 90g or gel hardness from About 90g to about 300g or from about 90g to about 200g or from about 90g to about 150g 7. Process according to Claim 4 or 5 where dry functional protein products when Free from added starch and gum, foaming capacity greater than 60 ml foam/g protein. 8. Process according to Claim 4 or 5 where dry functional protein products when Free of added starch and gum, the viscosity was greater than 3Pa.s when measured at a shear rate of 0.11/s. 9. Process according to Claim 4 or 5 where dry function protein products when Free of added starch and gum, the viscosity was greater than 0.3Pa.s when measured at a shear rate of 1.01/s. 10. Process according to the 1st claim where the meat is beef 11. Process according to Claim 10 where freeze-dried functional protein supplement products The added starches and gums had a viscosity greater than 1Pa.s when measured at a shear rate of 0.11/s. 12. Process according to Claim 10 where freeze-dried functional protein products The added starches and gums had a viscosity greater than 0.2Pa.s when measured at a shear rate of 1.01/s. 13. Process according to Claim 10 where freeze-dried functional protein supplement products Added starches and gums have a gel hardness greater than 400g or a gel hardness from about 450g. to about 650g or from about 500g to about 550g 14. Functional dry protein products produced by processes according to claims 1, 4, 5 and 10 any one 15. Dry Functional Protein Products pursuant to Claim 14 where Protein Supplement Products Dry function without added starch and gum 16. Processes for the preparation of the regenerated functional protein blend formulation which includes: Reconstitution of the dry functional protein product according to claim 14 with only water. It is enough to form a regenerated functional protein blend formula with meat content from about 3% by up to about 35% by weight. 17. Regenerated Functional Protein Blend Formulation Produced by Process According to Claim 16 18. Procedure for the use of a regenerated functional protein blend formulation according to Claim 17 containing Combined with the inclusion of such restorative functional protein blends into the food system selected from Groups that include beverages and sauces (e.g. salad dressings). 19. Procedure for the use of a regenerated functional protein blend formula in accordance with Claim 17 where meat It is a poultry that consists of incorporating a functionally restored protein blend into the system. Selected meals from the group include bread and frozen foam desserts (e.g. ice cream, frozen custard, frozen yogurt, sorbet and gelato). 20. Procedures under Claim 19 where meat is selected from chickens and turkeys;