Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1981-12-16
1984-01-17
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
426646, 426647, A23L 127, A23L 131
Patent
active
044263996
ABSTRACT:
A blood-containing rind product is described. The product is a dehydrated haemoglobin-containing pork rind product having a moisture content of less than 15% and a haemoglobin content of up to 50% by weight, which product is substantially color-stable when subsequently thermoprocessed, this being a great advantage from the point of view of the consumer. The product preferably contains less than 25% fat and preferably has a particle size less than 5 mm although larger comminutable particles are possible.
The invention also includes a process for the preparation of the product by rehydrating a previously dehydrated pork rind product in a blood-containing liquid, followed by a dehydration step, preferably at above 70.degree. C. and preferably under a vacuum. Additional fats may be included.
The product may be blended with foodstuffs and is substantially color-stable when done so and subsequently thermoprocessed. Foodstuffs containing the product of the invention in both dehydrated and rehydrated forms are also disclosed.
REFERENCES:
patent: 3793467 (1974-02-01), Bundus et al.
patent: 3873736 (1975-03-01), Palmer et al.
patent: 3922377 (1975-11-01), Whittle
patent: 4119742 (1978-10-01), Stupec
patent: 4262022 (1981-04-01), Christensen et al.
Ostetag, "Zeitschrift fur Fleisch-und Milchhygiene", pp. 6-8, Berlin, 1938.
"Die Fleischwirtschaft", vol. 8, p. 81, 1956.
Treharne Timothy J. M.
Whittle Clive R.
Whittle Mark T.
Corbin Arthur L.
Protein Foods (U.K.) Limited
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