Seafood Compositions Comprising Structured Protein Products

• US 20080254167A1
• Filed: 03/31/2008
• Published: 10/16/2008
• Est. Priority Date: 04/10/2007
• Status: Abandoned Application

• Current Assignee: Solae LLC (International Flavors & Fragrances Incorporated)
• Original Assignee: Solae LLC (International Flavors & Fragrances Incorporated)
• Inventors: McMindes, Matthew K., Valle, Valdomiro
• Application Number:
  US12/059,432
• Publication Number:
  US 20080254167A1
• Time in Patent Office: Days
• US Class Current: 426/72
• CPC Class Codes: A23J 3/16 from soybean
• CPC Class Codes: A23J 3/227 Meat-like textured foods meat extenders A23L13/00
• CPC Class Codes: A23L 17/70 Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products A23L17/65, A23L17/10, A23L17/20, A23L17/40, A23L17/50 take precedence
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/20 Ingredients acting on or related to the structure
• CPC Class Codes: A23V 2250/5118 Starch
• CPC Class Codes: A23V 2250/5486 Wheat protein, gluten
• CPC Class Codes: A23V 2250/5488 Soybean protein

Abstract

The invention provides seafood meat compositions and simulated seafood meat compositions. In particular, the seafood meat compositions comprise structured protein products with protein fibers that are substantially aligned, along with other ingredients.

Claims

1. A seafood meat composition, the composition comprising:

a. seafood meat; and

,

b. a structured protein product, the product having protein fibers that are substantially aligned.

2. The seafood meat composition of claim 1, wherein the structured protein product comprises protein fibers substantially aligned in the manner depicted in the micrographic image of FIG. 1.

3. The seafood meat composition of claim 2, wherein the structured protein product has an average shear strength of at least 1400 grams and an average shred characterization of at least 10%.

4. The seafood meat composition of claim 3, wherein the structured protein product comprises protein-containing material selected from the group consisting of soy, wheat, canola, corn, lupin, oat, pea, rice, sorghum, dairy, whey, egg, and mixtures thereof.

5. The seafood meat composition of claim 1, wherein the structured protein product has from about 40% to about 75% protein on a dry matter basis.

6. The seafood meat composition of claim 1, wherein the structured protein product comprises protein, starch, gluten, and fiber.

7. The seafood meat composition of claim 8, wherein the structured protein product comprises:

a. from about 45% to about 65% soy protein on a dry matter basis;

b. from about 20% to about 30% wheat gluten on a dry matter basis;

c. from about 10% to about 15% wheat starch on a dry matter basis; and

,

d. from about 1% to about 5% fiber on a dry matter basis.

8. The seafood meat composition of claim 1, further comprising a colorant, wherein the colorant is selected from the group consisting of carmine, FD&

C Red No. 40, annatto, caramel, titanium dioxide, and combinations thereof wherein the concentration of the colorant ranges from about 0.001% to about 5.0% by weight.

9. The seafood meat composition of claim 1, further comprising a pH regulator that is an acidulent selected from the group consisting of citric acid, acetic acid, tartaric acid, malic acid, fumaric acid, lactic acid, phosphoric acid, sorbic acid, benzoic acid, and combinations thereof

10. The seafood meat composition of claim 1, further comprising animal meat, wherein the animal meat is selected from the group consisting of beef, veal, pork, lamb, poultry, fowl, wild game, and combinations thereof.

11. The seafood meat composition of claim 1, wherein the seafood meat is selected from the group consisting of freshwater fish, saltwater fish, freshwater shellfish, saltwater shellfish, and combinations thereof.

12. The seafood meat composition of claim 15, wherein the composition comprises from about 1% to about 20% by weight of the structured protein product, and from about 20% to about 80% by weight of seafood meat.

13. The seafood meat composition of claim 1, further comprising a curing agent.

14. The seafood meat composition of claim 18, further comprising water and an agent selected from the group consisting of sugar, flavoring agent, antioxidant, binding agent, and combinations thereof.

15. The seafood meat composition of claim 1, wherein the composition is a white meat product, the structured protein product is colored white and the meat is a white meat selected from the group consisting of freshwater fish, saltwater fish, freshwater shellfish, saltwater shellfish, and combinations thereof.

16. The seafood meat composition of claim 1, further comprising water and an agent selected from the group consisting of flavoring agent, antioxidant, binding agent, and combinations thereof.

17. The seafood meat composition of claim 1, wherein the seafood meat is formed into a food product selected from the group consisting of nuggets, sticks, fillets, steaks, cutlets, smoked meat products, dried fish toppings, seafood block, and patties.

18. The seafood meat composition of claim 17, wherein the food product is coated with a batter and a breading.

19. A simulated seafood meat composition, the composition comprising a structured protein product, the structured protein product having protein fibers that are substantially aligned.

20. The simulated seafood meat composition of claim 19, wherein the composition is a simulated dark meat product comprising a brown-colored structured protein product.

21. The simulated seafood meat composition of claim 19, further comprising an ingredient selected from the group consisting of flavoring agent, fat source, antioxidant, binding agent, pH-adjusting agent, vitamin, mineral, polyunsaturated fatty acid, and combinations thereof.