Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Animal derived material is an ingredient other than extract...
Reexamination Certificate
2000-03-27
2002-07-16
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Animal derived material is an ingredient other than extract...
C426S072000, C426S074000, C426S549000, C426S573000, C426S583000, C426S588000, C426S646000
Reexamination Certificate
active
06419977
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates generally to food additives, bulking agents and the like which alter the constituency or texture of the food product to which they are added. More specifically, the present invention relates to nutritional meat extender compositions which have been modified to alter the texture or grain of meat preparations while at the same time fortifying the meat with additional nutrients for patients in need of same.
BACKGROUND OF THE INVENTION
Today's health conscious society is continually demanding better tasting, low calorie and low fat food products. Present FDA regulations require that any lean or low fat products contain no more than 10% fat. However, in fresh ground meat products, when fat is reduced the water content is increased proportionately. This has a direct effect on the meat product's texture and color and can ultimately affect the meats' flavor and taste as well. In nearly all food products, fat contributes to flavor, texture and mouthfeel of the food in question and consequently its reduction has a direct (usually negative) effect on the foods acceptability.
One of the major problems that occurs with respect to meat texture when fat is removed is that the toughness of the product is significantly increased. Soy protein in particular has been used as partial fat replacer with limited success in sausages and other ground meat products due to the off-taste attributable to the soy. Certain gums such as carrageenan, guar and carboxymethyl cellulose have also been used to reduce the water content but these have generally been found to be detrimental to the meat's texture.
Polysaccharides, such as polygalactomannans and their derivatives, are well known compositions which have many uses as thickening agents in aqueous systems. They are polysaccarides composed principally of galactose and mannose units that are usually found in the endosperm of leguminous seeds such as guar, locust bean, honey locust, flame tree and the like. Guar gum for example, is composed mostly of a polymannan with single-membered galactose branches. The ratio of glactose to mannose units in the guar polymer is 1:2.
Locust bean gum, also known as carob-seed gum, is a polygalactomannan of similar molecular structure in which the ratio of galactose to mannose is 1:4. Guar and locust bean gums are the preferred sources of the polygalactomannans, principally because of their commercial availability. Extracted from carob seeds of the tree
Ceratonia siliqua
, locust bean gum has a molecular weight of about 310,000. The gum swells in cold water, but its viscosity increases when heated. It is commonly added to food as a thickener, stabilizer or emulsifier primarily in dairy products, confections and sauces.
Xanthan gum is a synthetic, water soluble bipolymer derived from the fermentation of carbohydrates by several bacterial species of the genus Xanthomonas and is also useful as a thickening and suspension agent in numerous applications. It is stable in both strongly acidic and basic conditions and is also heat stable, thereby being useful in many chemical, pharmaceutical and in particular, food applications such as dairy products, beverages and high protein foods.
Xanthan gum displays poor wettability properties however and is very difficult to disperse in water and/or hydrate. A high degree of shear is usually necessary to wet each gum particle in order to disperse it into solution. It is preferably produced as a dry particle for use in storage prior to end use application and therefore it would be advantageous to develop a substantially dry, dust-free xanthan gum composition that is readily hydratable when ready for use.
Many meat preparations call for the shredding, chopping or grinding of the beef, pork or veal tissue into a homogenous mass that may be formed and cooked into a texture that is easily chewed and ingested such as hamburger or ground chuck sirloin. Additives of various proteins, starches, spices and seasonings have been created such as Hamburger Helperg by General Foods which give increased bulk to the ground beef and thereby enables one to prepare a greater volume serving using less beef per se.
U.S. Pat. No. 5,902,797 to Bell, et. al. discloses a nutritional formula for the treatment of children with attention deficit disorder. The composition is comprised of a carbohydrate source (5-25 gm), a protein source (1-25 gm), and a fat source (1-10 gm). The carbohydrate is selected from the group consisting of corn starch, high fructose corn syrup, maltodextrin, sucrose, dextrose, maltose and the like. The protein source is selected from the group comprising whey protein, whey protein concentrate, sodium caseinate, soy protein and mixtures thereof. The fat source comprises long chain, medium chain and structured triglycerides, canola and soybean oil and any one of a number of vegetable oils. The formula can be administered and incorporated into baked goods, confections, dairy products and other foods that appeal to children.
U.S. Pat. No. 5,948,462 to Atsuta, et aL. teaches a method for the preparation of low fat sausages with the same juiciness, meat structure and taste as a full fat sausage. This is achieved through the incorporation of a heat-denatured whey protein in an emulsion consisting of an edible oil and fat selected from the group comprising palm oil, rapeseed oil, corn oil, cocoa butter, coconut oil, safflower oil, peanut oil and mixtures thereof. The whey protein/fat-oil emulsion is added to ground pork which is formulated into sausage as is known in the art.
U.S. Pat. No. 5,589,215 to Tang discloses and claims a fat mimetic composition consisting of starch, cellulose and protein. Optionally, a gum and flavoring may be added to enhance texture and flavor. The starch may be modified or unmodified and is selected from the group consisting of corn, rice, potato and/or wheat starch, tapioca dextrin and tapioca maltodextrin. The cellulose is selected from cellulose, cellulose gel and cellulose ether. The protein may include whey protein, whey protein concentrate, non-fat dry milk, rice and pea protein, gelatin and soya. The gum is selected from the group consisting of guar gum, carageenan, xanthan gum, alginate and mixtures thereof. The fat mimetic may be directly mixed into the food or delivered in solution as a beverage.
U.S. Pat. No. 5,549,905 to Mark, et al. teaches a nutritional enteral solution for pediatric patients with impaired nutrient absorption and/or reduced gastrointestinal tolerance. The formula consists of a hydrolyzed protein source such as hydrolyzed whey, a carbohydrate source comprising maltodextrin, corn starch and mixtures thereof; a lipid source comprising medium and long chain triglycerides such as soy, canola, residual milk fat, soy lecithin and mixtures thereof. The nutritional formula may optionally contain beta-carotene.
U.S. Pat. No. 5,284,674 to Fazio claims a powdered dairy creamer composition consisting if one or more edible fats (5%-45 wt. %), non-fat dry milk solids (5 wt. % to 75 wt. %), a hydrophilic emulsifier (0.1 wt. %-1.0 wt. %) a lipophilic emulsifier (0.05 wt. % 0.5 wt. %) and an emulsion stabilizer. The edible fat can comprise one or more unsaturated vegetable oils (canola, soybean, palm oil, etc.) The hydrophilic emulsifier is sodium stearoyl-2-lactolate while suitable lipophilic emulsifiers are one of a number of polysorbates such maltodextrins, corn syrup solids, lecithin, whey and the like. The components are formulated as an emulsion which is subsequently dried.
U.S. Pat. No. 5,171,603 to Singer, et aL teaches a reduced fat food product in which microparticulated protein is used as a fat or oil replacement. The microparticulated protein is actually aggregated particles of denatured protein with a particle size range of 0.1 u to 2.0 u made from egg whites, casein, whey protein and mixtures thereof. The fat replacement composition may be incorporated in cheeses, puddings, sauces, soups, ice cream, confections and the like.
U.S. Pat. No. 4,701,445 to Schul discloses a process
Lee Michael U.
Novartis Nutrition AG
Pratt Helen
LandOfFree
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