Protein supplemented processed meat composition

• US 6,830,773 B2
• Filed: 06/18/2001
• Issued: 12/14/2004
• Est. Priority Date: 11/21/2000
• Status: Expired due to Fees

• Current Assignee: Cargill, Inc. (Agricultural Services Division)
• Original Assignee: Cargill, Inc. (Agricultural Services Division)
• Inventors: Muralidhara, Harapanahalli S., Satyavolu, Jagannadh V., Sperber, William H., Porter, Michael A., Purtle, Ian
• Primary Examiner(s): WEIER, ANTHONY J
• Application Number:
  US09/883,558
• Publication Number:
  US 20020106440A1
• Time in Patent Office: 1,275 Days
• Field of Search: 426/643, 426/574, 426/802, 426/646, 426/656, 426/644, 426/422, 530/377, 530/378
• US Class Current: 426/644
• CPC Class Codes: A23C 19/093 Addition of non-milk fats or non-milk proteins
• CPC Class Codes: A23C 9/1234 characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
• CPC Class Codes: A23C 9/1307 Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
• CPC Class Codes: A23C 9/1315 Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
• CPC Class Codes: A23J 1/14 from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
• CPC Class Codes: A23J 3/16 from soybean
• CPC Class Codes: A23L 23/00 Soups; Sauces soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60; Preparation or treatment thereof
• CPC Class Codes: A23L 33/185 Vegetable proteins
• CPC Class Codes: Y10S 426/802 Simulated animal flesh

Abstract

Processed meat products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Claims

1. A processed meat composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;

and the modified oilseed material has an MW50 of at least 200 kDa; and

an EOR of no more than about 0.75 mL.

2. The processed meat composition of claim 1 wherein the modified oilseed material comprises modified soybean material including at least 90 wt. % protein on a dry solids basis.

3. The processed meat composition of claim 1 comprising about 1 to 5 wt. % of the modified oilseed material.

4. A processed meat composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;

at least about 40 wt. % of the modified soybean material has an apparent molecular weight greater than 300 kDa; and

the modified oilseed material has an EOR of no more than about 0.75 mL.

5. A processed meat composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;

at least about 40 wt. % of the modified soybean material has an apparent molecular weight greater than 300 kDa; and

the modified oilseed material has a melting temperature of at least 87°

C.

6. A processed meat composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;

and the modified oilseed material has an MW₅₀ of at least 200 kDa, and a melting temperature of at least 87°

C.

7. A processed meat composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;

at least about 40 wt. % of the modified oilseed material has an apparent molecular weight greater than 300 kDa; and

the modified oilseed material has a viscosity slope of at least about 30 cP/min.

8. A processed meat composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;

and the modified oilseed material has an MW₅₀ of at least 200 kDa, and a viscosity slope of at least about 30 cP/min.

9. A processed meat composition comprising a modified soybean material, water and ground meat;

wherein the modified soybean material comprises at least 90 wt. % protein on a dry solids basis; and

the modified soybean material has an MW₅₀ of at least 400 kDa.

10. A processed meat composition comprising a modified soybean material, water and ground meat;

wherein the modified soybean material comprises at least 90 wt. % protein on a dry solids basis;

at least about 60 wt. % of the modified soybean material has an apparent molecular weight greater than 300 kDa.

11. The processed meat composition of claim 10 wherein the modified soybean material has an EOR of no more than about 0.75 mL.

12. The processed meat composition of claim 10 wherein the modified soybean material has a bacterial load of no more than about 50,000 cfu/g.

13. The processed meat composition of claim 10 wherein the modified soybean material has a ratio of sodium ions to a total amount of sodium, calcium and potassium ions of no more than about 0.5.

14. The processed meat composition of claim 10 wherein the modified soybean material has no more than about 7000 mg/kg (dsb) sodium ions.

15. The processed meat composition of claim 10 wherein the modified soybean material has a latent heat of at least about 5 joules/g.

16. The processed meat composition of claim 10 wherein the modified soybean material includes at least about 1.4 wt. % cysteine as a percentage of total protein.

17. The processed meat composition of claim 10 wherein at least about 40 wt. % of the protein in a 50 mg sample of the modified soybean material is soluble in 1.0 mL water at 25°

C.

18. The processed meat composition of claim 10 wherein the modified soybean material has a turbidity factor of no more than about 0.95 at 500 nm.

19. The processed meat composition of claim 10 wherein the modified soybean material has a dry Gardner L value of at least about 85.

20. The processed meat composition of claim 10 wherein the ground meat includes ground chicken.

21. A processed meat composition comprising a modified soybean material, sugar and a triacylglycerol component;

wherein the modified soybean material comprises at least 90 wt. % protein on a dry solids basis;

at least about 40 wt. % of the modified soybean material has an apparent molecular weight greater than 300 kDa; and

the modified soybean material has a viscosity slope of at least about 30 cP/min and a melting temperature of at least 87°

C.