Comminuted meat products supplemented with corn germ protein

Details Comminuted meat products supplemented with corn germ protein Comminuted meat products supplemented with corn germ protein

1988-11-18

1989-07-18

Penland, R. B.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426622, 426646, 426654, A23L 131

Patent

active

048492442

ABSTRACT:
Corn protein fortified ground or comminuted meat products such as sausages or frankfurters are provided which exhibit enhanced cooking and organoleptic properties including water holding capacity, yield and lessened cooking loss, without adverse product flavor associated with soy or other plant proteins. In practice, aqueous preemulsions including particulate fat (e.g., lard) stabilized and enrobed by corn-derived protein are mixed with meat, formed and cooked to yield finished meat products. The most preferred source of corn protein is defatted corn germ protein flour, although traditional corn meal or defatted germ concentrates or isolates may be employed. Advantageously, the corn-derived protein flour is initially tempered and swelled in warm water, whereupon liquid fat is blended with the tempered material and emulsified. The preemulsions may then be added to a meat formulation such as a batter to give improved final products.

REFERENCES:
patent: 3650767 (1972-03-01), Stump et al.
patent: 3689285 (1972-09-01), Griffin et al.
patent: 3900576 (1975-08-01), Schulz
patent: 4461777 (1984-07-01), Murase et al.
patent: 4495207 (1985-01-01), Christanson et al.
Journal of Food Science, vol. 38 (1973), "Composition of Three Food Products Containing Defatted Corn Germ Flour"; C. W. Blessin, W. J. Garcia, et al.; pp. 602-606, inclusive.

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