NZ247378A - Ground red meat substitute - poultry extract of salt-soluble proteinaceous material - Google Patents
Ground red meat substitute - poultry extract of salt-soluble proteinaceous materialInfo
- Publication number
- NZ247378A NZ247378A NZ247378A NZ24737893A NZ247378A NZ 247378 A NZ247378 A NZ 247378A NZ 247378 A NZ247378 A NZ 247378A NZ 24737893 A NZ24737893 A NZ 24737893A NZ 247378 A NZ247378 A NZ 247378A
- Authority
- NZ
- New Zealand
- Prior art keywords
- proteinaceous material
- acid
- poultry
- extracted
- normality
- Prior art date
Links
- 239000000463 material Substances 0.000 title claims description 51
- 244000144977 poultry Species 0.000 title claims description 45
- 235000020989 red meat Nutrition 0.000 title claims description 24
- 235000013594 poultry meat Nutrition 0.000 claims description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- 238000000034 method Methods 0.000 claims description 29
- 239000002253 acid Substances 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000010411 cooking Methods 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 11
- 238000004040 coloring Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 3
- 235000013736 caramel Nutrition 0.000 claims description 3
- 235000013550 pizza Nutrition 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims 1
- 239000000576 food coloring agent Substances 0.000 claims 1
- 235000020993 ground meat Nutrition 0.000 claims 1
- 238000012986 modification Methods 0.000 claims 1
- 230000004048 modification Effects 0.000 claims 1
- 239000000047 product Substances 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 6
- 210000003205 muscle Anatomy 0.000 description 5
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 241000286209 Phasianidae Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000272517 Anseriformes Species 0.000 description 2
- 241000271566 Aves Species 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N hexanedioic acid Natural products OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- HFVMEOPYDLEHBR-UHFFFAOYSA-N (2-fluorophenyl)-phenylmethanol Chemical compound C=1C=CC=C(F)C=1C(O)C1=CC=CC=C1 HFVMEOPYDLEHBR-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- QISOBCMNUJQOJU-UHFFFAOYSA-N 4-bromo-1h-pyrazole-5-carboxylic acid Chemical compound OC(=O)C=1NN=CC=1Br QISOBCMNUJQOJU-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Natural products OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 241000272458 Numididae Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 108010066207 Poultry Proteins Proteins 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 238000003359 percent control normalization Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
New Zealand Paient Spedficaiion for Paient Number £47378
2.47378
Priority Date(s):
Cun^iete Specification Ti^ecl:
C'^ss: 9v?-r^3 A.W&-.. js).23.<?3/.c?y*....
-M.fUiM.Vf.
Publication Date: . ?. ?. .Qp£.
P.O. Journal, No: . ...fcSTl
0 tisymvmh
No.: Date:
NEW ZEALAND PATENTS ACT, 1953
COMPLETE SPECIFICATION
U-
POULTRY-DERIVED GROUND RED MEAT SUBSTITUTE AND ITS METHOD OF MANUFACTURE
We, GRIFFITH LABORATORIES WORLDWIDE, INC., of One Griffith Center, Alsip, Illinois 60658, United States of America hereby declare the invention for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:-
- 1 -(followed by page la)
247 3 7 8
BACKGROUND OF THE INVENTION
This invention relates generally to a proteinaceous material suitable as a red meat substitute and to its preparation, and more particularly to a poultry-derived proteinaceous material which is both economically and characteristically desirable as a substitute for ground red meat in various food preparations.
Many people prefer poultry over red meat due to economic and other considerations. There are numerous popular food products utilizing ground red meat such as taco fillings, pizza toppings, spaghetti sauces, chili and sloppy joe. Those preferring poultry over red meat would therefore consider it highly desirable to be able to provide poultry-derived substitutes for ground red meat in these food products.
It is therefore an object of the present invention to present a process for the production of a poultry-derived proteinaceous material which is suitable as a red meat substitute.
It is also an object of this invention to provide a process for the production of a poultry-derived r *
s <
proteinaceous material which is economically i
- la -
247 37
advantageous and comparable in both quality and texture to ground red meat.
It is a further object of this invention to provide poultry-derived proteinaceous material which is suitable as a red meat substitute.
Other objects and advantages of the present invention will appear hereinafter.
DETAILED DESCRIPTION OF THE INVENTION
For purposes of the present invention, the term "poultry" is to be understood to encompass domesticated birds raised for this food value, including chickens, ducks, geese, guinea fowl, squab, turkeys, and domestically raised game birds (pheasant and quail).' The term "red meat" is to be understood to encompass all edible parts of muscle of cattle, sheep, swine, or goats that is skeletal. See Food Science Sourcebook. Second Edition, Part 1, by Herbert W. Ockerman, 1991.
In accordance with the present invention, salt soluble poultry proteinaceous material (myosin) is extracted by blending ground poultry muscle with an aqueous mixture of salt, phosphate, flavoring and coloring, cooked and ground. In a preferred embodiment, the source of poultry protein is mechanically deboned poultry, which is described below. In another preferred embodiment, the cooking step is carried out in the presence of a low concentration of eU
;/*
food grade acid to produce a firmer textured §$d
247 3 7 8
product. In yet another preferred embodiment, the ground extracted proteinaceous material is subjected to a second heat processing step—most preferably in the presence of a low concentration of a food grade acid—
also to produce a firmer textured end product.
Upon removing the whole muscle cuts from poultry, a significant amount of edible poultry muscle remains on the carcass. Such poultry muscle can be recovered as "mechanically deboned poultry", in a process which calls for grinding the poultry carcass into a homogenous mass which is forced against a plate with small orifices. The poultry proteinaceous material and marrow pass through the orifices, while all of the bones, tendons, and solid material are held back and discarded. The resulting poultry proteinaceous material is comparable to the consistency of peanut butter.
Thus, in accordance with one preferred embodiment of the invention, salt-soluble proteinaceous material is extracted by blending the deboned poultry with an aqueous mixture of salt, phosphate, flavorings,
seasonings and coloring. The level of salt relative to mechanically deboned poultry should be in the range of about 0.1 to about 5.0 percent by weight salt to deboned poultry, and preferably about 0.5 to about 2.5 percent by weight. The flavorings which may be used include standard red meat flavorings and seasonings, Vv
/■ •
3
247 3 7°
Caramel and other F, D, and C approved food colorings are used to give the resultant product a ground red meat appearance, with caramel coloring presently preferred. The mixing time will vary depending upon the type of equipment used and the desired texture, but will typically be in the range of about 1 to 15 minutes and preferably about 3 to 10 minutes.
After it is extracted, the proteinaceous material is cooked at a temperature of about 140' to 500*F, and preferably about 200-300'F, until gelled and browned. Dry heat is the preferred means of cooking the product because dry heat deepens the color and gives the proteinaceous material a more desirable flavor. As the proteinaceous material cooks, it gels into a solid mass.
If a firmer texture is desired, the heating step may be carried out in the presence of a low concentration of a food grade acid such as citric, tartaric, succinic, adipic, fumaric or malic. Citric acid is presently preferred. The acid, when used, should be at a level sufficient to achieve a Normality of about 0.003 to 0.645N and preferably 0.161 to 0.322N. When citric acid is used, this would correspond to levels, by weight, of 0.01 to 2.0% and 0.5 to 1%, respectively.
After cooking, the proteinaceous material (while v t it is still hot or after it has cooled) is run £hrough
24737
a grinder plate to obtain comminuted pieces of the desired size.
The proteinaceous material may then be chilled or mixed with other seasonings or with sauces to create final products such as taco fillings, pizza toppings, spaghetti sauces, chili and sloppy joes.
In an alternative embodiment of the invention, a firmer end product may be obtained by further cooking the comminuted pieces obtained in the grinding step.
This may be done by adding water to the comminuted material and then heating to produce an internal temperature of the comminuted material of at least 220 "F for at least about 1 minute. In a preferred embodiment, the internal temperature of the comminuted material will be raised to at least about 240*F for about 30 minutes.
In yet another alternative embodiment, the water which is added to the comminuted material before heating, as just described, is acidified with a low level of a food grade acid such as tartaric, succinic, adipic, fumaric or malic acid. Among these, citric acid is preferred. Sufficient acid should be used to achieve a Normality of about 0.003 to 0.645N and preferably 0.161 to 0.322N. When citric acid is used, this would correspond to levels, by weight of 0.01 to 2.0% and 0.5 to 1%, respectively.
i •* '
; ' ' O „
r
I
247 3
EXAMPLES
The following examples are intended to be illustrative of the present invention and to teach one of ordinary skill how to make and use the poultry 5 proteinaceous material. These examples are not intended to limit the invention or its protection in any way.
EXAMPLE 1
Mechanically deboned poultry is combined with the 10 following ingredients:
Ingredient Weight (lbs.)
Mechanically deboned poultry 100.0000
Salt 1.000
Dextrose .5000
Phosphate .2500
Beef-type flavoring .2500
Hydrolyzed vegetable protein .2500
Garlic Powder .0625
Caramel color .0625
The above ingredients are mixed to extract and flavor salt-soluble proteinaceous material which is then cooked, ground through a one-half inch plate, and chilled. "
6
247 3 7
EXAMPLE 2 Taco Mixture
The poultry proteinaceous material of Example 1 is mixed with the following ingredients to make a taco filling:
Ingredient Weight (lbs.)
Cooked poultry proteinaceous material 4.80
Water .500
Tomato paste .300
Taco seasoning .306
All of the ingredients are blended and simmered to 180°F. The resulting product is aesthetically and organoleptically indistinguishable from its ground red meat-based counterpart.
247 3 7
EXAMPLE 3 Chili
The poultry proteinaceous material of Example 1 is mixed with the following ingredients to create chili:
Weight
Ingredients (lbs.) (ams)
Cooked poultry proteinaceous material 3.0
Crushed tomatoes in sauce 3.5
Canned kidney beans 3.0
Chopped onion 75.0
Chili seasoning 35.0
Ground cumin 1.50
Granulated garlic 1.00
The onion is rehydrated before cooking. All of the 15 ingredients are blended and simmered for one hour. The resulting product is aesthetically and organoleptically indistinguishable from its ground red meat-based counterpart.
EXAMPLE 4
The poultry proteinaceous material of Example 1 is substituted or combined with ground red meat and with appropriate seasonings or sauces to create final food products, these will likewise be aesthetically and organoleptically indistinguishable from their ground
* t1
red meat-based counterparts. r
4 V\1
9 4 7 3 7
EXAMPLE 5
This example paralleled to Example 1, except that the extracted protein was cooked using a small steam kettle with solutions of:
Water 97.0%
Citric Acid 0.5% (0.16IN) and 1.0% (0.322N)
Flavor 2.5%
The ingredients were cooked in the acidified solutions until an internal temperature of 160 °F was obtained in the extracted proteinaceous material.
The resulting products exhibited a modified,
slightly firmer texture than that prepared in Example 1. Additionally, if the product of this Example were allowed to stand for an extended period it would show greater resistance to oxidation than that of Example 1.
EXAMPLE 6
The cooked and ground, blended poultry proteinaceous material of Example 1 was subjected to a retort cook in the presence of acid, as described below.
Five different concentrations of citric acid were used: 0.125% (0.04N), 0.25% (0.08N), 0.5% (0.161N), 1.0% (0.322N), 1.5% (0.483N), and 2.0% (0.645N). The samples of the cooked and ground blended poultry proteinaceous material were retorted at 240'F for 45 minutes. A sensory evaluation ranking test was w '•"* 1
conducted to determine how the cooked and ground, /
247 37
blended poultry proteinaceous material that was retorted in 0.5%/ and 1.0% citric acid solutions ranked in firmness compared to the control (no acid, only water).
A Least Squared Difference Test was run to determine the difference between samples, with results as follows. An a = 0.5 was used.
Control 0.5% 1.0%
Control —- 0.028277 0.821723
0.5% 0.028277 0.016407
1.0% 0.821723 0.016407
In this table, any difference that is less than 0.5
represents a significant difference in firmness. To conclude:
a) Control was significantly less firm than 0.5% citric acid b) Control was not significantly different in firmness than 1.0%
citric acid c) 0.5% was significantly firmer than 1.0% citric acid
The above data indicated that the cooked and ground, blended poultry proteinaceous material retorted in a 0.5% solution of citric acid was significantly firmer than the cooked and ground, blended poultry proteinaceous material which was retorted in water alone. The cooked and ground, blended poultry proteinaceous material that was retorted in a 1.0% solution of
Claims (29)
1. A process for preparing a poultry-derived proteinaceous material suitable as a ground red meat substitute, comprising: a) extracting salt-soluble proteinaceous material from poultry; ' - b) cooking the extracted proteinaceous material until gelled into a solid mass; and c) grinding the solid mass to produce comminuted pieces.
2. The process of claim 1 in which the poultry is mechanically deboned poultry.
3. The process of claim 1 in which the cooking step is carried out in the presence of a small amount of a food grade acid.
4. The process of claim 3 in which the acid is chosen from the group consisting of citric, tartaric, succinic, adipic, fumaric or malic.
5. The process of claim 3 in which the acid is citric acid.
6. The process of claim 3 in which the acid is present at a level sufficient to provide a Normality of from substantially 0.003 to 0.645N.
7. The process of claim 3 in which the acid is present at a level sufficient to provide a Normality of from substantially 0.161 to 0.322N. 12
8. The process of claim 1 in which flavorings, seasonings or colorings are added to the extracted proteinaceous material before it is gelled.
9. The process of claim 3 in which coloring is 5 added and the coloring is caramel food coloring. i
10. The process of claim 1 in which the extracted proteinaceous material is cooked at a temperature of substantially 140°F to 500°E.
11. The process of claim 1 in which the extracted 10 proteinaceous material is cooked at a temperature of substantially 200°f to 300°F.
12. The process of claim 1 in which water is added to the comminuted pieces which are then heated to produce an internal temperature of at least substantially 15 220'F.
13. The process of claim 1 in which water is added to the comminuted pieces which are then heated to produce an internal temperature of at least substantially 240 *F. 20
14. The process of claim 12 or claim 13 in which the water is treated with acid to provide a Normality of from substantially 0.003 to 0.645N.
15. The process of claim 12 or claim 13 in which the water is treated with acid to provide a Normality 25 of from substantially 0.161 to 0.322N. 13 737
16. A process for preparing a poultry derived proteinaceous material suitable as a substitute for ground beef in foods typically containing ground red meat, comprising: 5 a) extracting salt-soluble proteinaceous material from mechanically deboned poultry; . _ b) flavoring and coloring the extracted proteinaceous material; c) cooking the extracted proteinaceous material 10 until gelled or solidified into a solid mass; and d) grinding the solid mass to produce comminuted pieces.
17. The process of claim 16 in which the cooking is carried out in the presence of a small amount of a 15 food grade acid.
18. The process of claim 17 in which the acid is chosen from the group consisting of citric, tartaric, succinic, adipic, fumaric or malic.
19. The process of claim 18 in which the acid is 20 present at a level sufficient to provide a Normality of from substantially 0.003 to 0.645N.
20. The process of claim 18 in which the acid is present at a level sufficient to provide a Normality of from substantially 0.161 to 0.322N. 25
21. The process of claim 16 in which water is added to the comminuted pieces which are then heated to 14 produce an internal temperature of at least substantially 220'F.
22. The process of claim 21 in which the water is treated with acid to provide a Normality of from substantially 0.003 to 0.645N.
23. The process of claim 21 in which ^e water is treated with acid to provide a Normality of from substantially 0.161 to 0.322N.
24. A ground red meat substitute prepared by the process comprising: a) extracting salt-soluble proteinaceous material from poultry; b) flavoring and coloring the extracted proteinaceous material; c) cooking the extracted proteinaceous material until gelled into a solid mass; and d) grinding the solid mass to produce comminuted pieces. 15 247378
25. A food product comprising: a) the Ingredients, excluding red meat, for making a food product chosen from the group consisting of taco fillings, pizza toppings, spaghetti \ 5 sauces, chili and sloppy joe; and b) a ground meat substitute prepared by: i) extracting salt-soluble proteinaceous materials from mechanically deboned poultry; ii) flavoring and coloring the extracted 10 proteinaceous material; iii) cooking the extracted proteinaceous material until gelled or solidified into a solid mass; and iv) grinding the solid mass to produce 15 comminuted pieces.
26. A process according to claim 1 or claim 16 substantially as herein described with reference to any one embodiment disclosed.
27. A poultry-derived proteinaceous material suitable as a ground red meat substitute when prepared by the method of any one of claims 1 to 23 and 26.
28. A ground red meat substitute substantially as herein described with reference to example 1.
29. A food product substantially as herein described with reference to any one of examples 2 to 6. DATED TH!3 iToAYOFOefab ef vPW
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ247378A NZ247378A (en) | 1993-04-08 | 1993-04-08 | Ground red meat substitute - poultry extract of salt-soluble proteinaceous material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ247378A NZ247378A (en) | 1993-04-08 | 1993-04-08 | Ground red meat substitute - poultry extract of salt-soluble proteinaceous material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NZ247378A true NZ247378A (en) | 1994-12-22 |
Family
ID=19924328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NZ247378A NZ247378A (en) | 1993-04-08 | 1993-04-08 | Ground red meat substitute - poultry extract of salt-soluble proteinaceous material |
Country Status (1)
| Country | Link |
|---|---|
| NZ (1) | NZ247378A (en) |
-
1993
- 1993-04-08 NZ NZ247378A patent/NZ247378A/en unknown
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