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...
Patent
1987-03-01
1988-08-09
Hunter, Jeanette
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...
426605, 426613, 426330, 4263306, 426589, 426574, 426656, A23L 124
Patent
active
047627263
DESCRIPTION:
BRIEF SUMMARY
The present invention is directed to shelf stable acidified fluid food dressings which contain texturally firm protein complex fibers such as meat analog fiber compositions. More particularly, the present invention is directed to acidified, emulsified oil dressings and oil-free dressings and the like which contain fibrous xanthan-protein complexes and which are shelf stable at room temperature.
Substantial technological effort has been directed to the development of acidic food dressings which are microbiologically stable, and such dressings are conventionally prepared which remain wholesome and have a shelf life at room temperature for at least 6 months or more. Such acidic food dressings may generally comprise sufficient acid content to have an aqueous phase pH of less than about 4.1, typically from about 2.75 to 3.75, in order to provide microbiological stability at room temperature, together with a tart or acidic flavor profile. In this regard, for example, U.S. Pat. No. 3,955,010 to Chozianin, et al., and U.S. Pat. 4,145,451 to Oles describe shelf stable acidic food dressings which remain preserved against spoilage for extended time periods.
It would be desirable to provide shelf-stable acidic food dressings which contain firm-textured meat pieces such as shrimp or diced chicken as a flavor and texture enhancing component. However, because of the acidic nature of such food dressings, the texture, firmness and fibrous quality of such meat proteins tend to degrade upon prolonged storage. Natural meat pieces also may present difficulties in the preservation of microbiological stability under prolonged storage, and tend to buffer the acid content of the dressing.
Accordingly, it is an object of the present invention to provide shelf-stable acidic food dressings containing fibrous protein compositions which retain their firmness and fibrous textural properties in the acid environment of the food dressing. It is a further object to provide methods for the manufacture of protein complex fibers and food dressings which have desirable flavor and texture characteristics. It is a further object to provide novel meat-simulating protein compositions which may be utilized in acidic food dressings. These and other objects of the invention will become apparent from the following detailed description and the accompanying drawings of which:
FIG. 1 is a schematic diagram illustrating an embodiment of a method for manufacturing an acid, shelf stable food dressing composition;
FIG. 2 is a scanning electron micrograph, at a magnification of 100 X, of an embodiment of a fibrous xanthan gum - soy and protein isolate complex which has been in storage testing for approximately 12 months as a component of an acidic food dressing composition in accordance with the present invention;
FIG. 3 is a scanning electron micrograph, at a magnification of 2000 X, of an embodiment of a fibrous xanthan gum, soy protein and whey protein complex which has been in storage testing for approximately 12 months as a component of an acidic food dressing composition in accordance with the present invention; and
FIG. 4 is a scanning electron micrograph, at a magnification of 2000 X, of an embodiment of a fibrous xanthan gum, whey and egg white protein complex which has been in storage testing for approximately two months as a component of an acidic food dressing in accordance with the present invention.
Generally, the present invention is directed to shelf stable acidic food dressings comprising a blend of an acidic aqueous fluid food dressing vehicle having a pH of less than about 4.1 and a firm-bodied xanthan gum-protein fiber complex composition which retains its fibrous form and texture in the acidic food dressing vehicle. The shelf-stable food composition will generally comprise from about 0.25 to about 50 percent by weight, and preferably from about 1 to about 10 percent by weight of the xanthan gum-protein fiber composition, and from about 50 percent to about 99.75 percent by weight, and preferably from about 90 percent to about 99 percent by
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Chen Wen-Sherng
Drehkoff W. Dennis
Henry George A.
Soucie William G.
Witte Vernon C.
Hunter Jeanette
Kraft, Inc.
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