Method for producing a target PH in a foodstuff

• US 6,379,728 B1
• Filed: 05/26/2000
• Issued: 04/30/2002
• Est. Priority Date: 05/26/2000
• Status: Expired due to Term

• Current Assignee: Empirical Innovations, Inc.
• Original Assignee: Freezing Machines, Inc.
• Inventors: Roth, Eldon
• Primary Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US09/579,779
• Time in Patent Office: 704 Days
• Field of Search: 426/231, 426/646, 426/319, 426/332, 426/518
• US Class Current: 426/231
• CPC Class Codes: A23B 4/12 Preserving with acids; Acid fermentation
• CPC Class Codes: A23B 4/20 Organic compounds; Microorganisms; Enzymes
• CPC Class Codes: A23B 4/24 Inorganic compounds
• CPC Class Codes: A23B 4/26 Apparatus for preserving using liquids ; Methods therefor
• CPC Class Codes: A23B 4/32 Apparatus for preserving using solids
• CPC Class Codes: A23L 13/00 Meat products; Meat meal; Preparation or treatment thereof
• CPC Class Codes: A23L 3/3508 containing carboxyl groups
• CPC Class Codes: A23L 3/358 Inorganic compounds
• CPC Class Codes: G05D 21/02 characterised by the use of electric means

Abstract

A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other pH level is below the target level. The two streams (A) and (B) are combined in a proportion to produce a combined or third foodstuff at the target pH. The first pH and second pH are sensed or otherwise determined, preferably on a continuous basis, and then these pH values are used to determine the proportion at which the stream of first foodstuff and stream of second foodstuff are combined and mixed. Particularly, the pH modification can be loosely controlled to produce an over-modification in the first foodstuff and then the stream (B) of second foodstuff may be combined with the stream (A) first foodstuff to produce a stream (C) of material having the target pH.

Claims

1. A method for modifying the pH of a foodstuff, the method including the steps of:

(a) providing a first foodstuff having a first pH above 7.0, the first pH being higher than a target pH;

(b) providing a second foodstuff, the second foodstuff having a second pH lower than the target pH; and

(c) combining the first foodstuff with the second foodstuff in a proportion to produce a third foodstuff, the third foodstuff having the target pH.

2. The method of claim 1 wherein the step of combining the first foodstuff and the second foodstuff includes directing the first foodstuff and the second foodstuff together through a grinder.

3. The method of claim 1 wherein the step of providing the first foodstuff includes adding a pH modifying material to an initial foodstuff.

4. The method of claim 3 further including the step of grinding the initial foodstuff after adding the pH modifying material.

5. A method of modifying the pH of a comminuted meat, the method including the steps of:

(a) providing a first comminuted meat having a first pH greater than a target pH;

(b) providing a second comminuted meat having a pH less than a target pH; and

(c) combining the first comminuted meat with the second comminuted meat in a proportion to produce a third comminuted meat having the target pH.

6. The method of claim 5 wherein the step of combining the first comminuted meat and the second comminuted meat includes directing the first comminuted meat and the second comminuted meat together through a grinder.

7. The method of claim 5 wherein the step of providing the first comminuted meat includes adding a pH increasing material to an initial comminuted meat.

8. The method of claim 7 wherein the pH increasing material comprises ammonia.

9. The method of claim 7 further including the steps of:

(a) sensing the pH of the first comminuted meat to determine a sensed pH; and

(b) controlling the amount of pH increasing material added to the initial comminuted meat in response to the sensed pH.

10. The method of claim 7 further including the step of:

(a) grinding the initial foodstuff after contact with the pH increasing material to form the first foodstuff.

11. The method of claim 5 wherein the pH of the first comminuted meat is above seven.

12. The method of claim 5 further including the steps of:

(a) sensing the pH of the first comminuted meat to determine a sensed pH; and

(b) controlling the proportion at which the first comminuted meat is combined with the second comminuted meat in response to the sensed pH.

13. The method of claim 12 wherein the step controlling the proportion at which the first comminuted meat is combined with the second comminuted meat includes controlling a flow rate of a stream of one or both of the first comminuted meat or second comminuted meat.

14. A method for producing a pH modified comminuted meat, the method including the step of:

(a) adding a pH modifying material to an initial comminuted meat to increase the pH of the initial comminuted meat and thereby produce a first comminuted meat having a first pH greater than 7.0, the first pH also being greater than a target pH;

(b) combining the first comminuted meat with a second comminuted meat having a pH less than the target pH, the first comminuted meat and second comminuted meat being combined in a proportion to produce a third comminuted meat having the target pH.

15. The method of claim 14 wherein the step of combining the first comminuted meat and the second comminuted meat includes directing the first comminuted meat and the second comminuted meat together through a grinder.

16. The method of claim 14 further including the steps of:

(a) sensing the pH of the first comminuted meat to determine a sensed pH; and

(b) controlling the amount of pH modifying material added to the initial comminuted meat in response to the sensed pH.

17. The method of claim 14 further including the step of grinding the initial comminuted meat after contact with the pH modifying material to form the first comminuted meat.

18. The method of claim 14 further including the steps of:

(a) sensing the pH of the first comminuted meat to determine a sensed pH; and

(b) controlling the proportion at which the first comminuted meat is combined with the second comminuted meat in response to the sensed pH.

19. The method of claim 18 wherein the step of controlling the proportion at which the first comminuted meat is combined with the second comminuted meat includes controlling a flow rate of one or both of a stream of the first comminuted meat or a stream of the second comminuted meat.

20. The method of claim 14 wherein the first pH is between 7.0 and 9.5.