Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived
Patent
1989-09-28
1992-02-25
Penland, R. B.
Food or edible material: processes, compositions, and products
Fermentation processes
Material is mammal or fowl derived
426518, 426519, 426520, 426646, A23L 131
Patent
active
050911961
ABSTRACT:
A forcemeat composed of meat, fat or no fat, water, one or more salts, and seasoning in the form of one or more spices plus perhaps other proteins of animal or vegetable origin is described. During the production of the forcemeat in a fast chopping or mincing machine or other equipment a heat sensitive enzyme-containing material essentially being or containing proteinase is admixed. The heat sensitive enzyme-containing material may be an extract resulting from the growth of Mucor miehei or a material having corresponding or similar properties, perhaps of animal, vegetable, or microbial origin. The thus added proteinase is distributed or dispersed in the forcemeat by the chopping or mincing and exerts an influence on the meat proteins and other perhaps present proteins during a heat treatment given to the forcemeat. The enzyme or enzymes are destroyed by the heat treatment. This ensures that the forcemeat will keep. The heat sensitive enzyme-containing material of the invention when used in forcemeat in the way mentioned results in less secretion of a material turning into jelly and less secretion of fat in the finished product as well as an improved consistency or texture and appearance of the finished product. The smell or scent and the taste or flavor remain unchanged. The forcemeat produced may be used in ways generally known in the art.
REFERENCES:
patent: 2140781 (1938-12-01), Allen
patent: 2321623 (1943-06-01), Ramsbottom et al.
patent: 3987209 (1976-10-01), Andre et al.
patent: 4492712 (1985-01-01), Casella
patent: 4572839 (1986-02-01), Guitteny
patent: 4677069 (1987-06-01), Chen et al.
Penland R. B.
Tulip Slagterierne A.M.B.A.
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