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...
Patent
1997-03-06
1999-03-16
Pratt, Helen
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...
426 44, 426 46, 426 56, 426520, 426634, 426646, A23L 1318
Patent
active
058827188
DESCRIPTION:
BRIEF SUMMARY
CROSS-REFERENCE TO RELATED APPLICATIONS
This application is a 35 U.S.C. 371 national application of PCT/DK95/00375 filed Sep. 20, 1995 and claims priority under 35 U.S.C. 119 of Danish applications 1081/94, 1110/94 and 1187/94 filed Sep. 20, 1994, Sep. 27, 1994 and Oct. 14, 1994, the contents of which are fully incorporated herein by reference.
TECHNICAL FIELD OF THE INVENTION
The present invention provides, inter alia, a method for treating an aqueous protein solution, notably an aqueous protein solution for use in the production of a foodstuff, such as a meat-based foodstuff, so as to kill microorganisms, notably pathogenic microorganisms such as pathogenic bacteria, which may be present in the solution whilst avoiding coagulation of the proteinaceous component(s) of the solution. The invention further provides a method for producing a foodstuff, e.g. a meat-based foodstuff, in which is incorporated a treated aqueous protein solution produced in accordance with the latter method of the invention.
BACKGROUND OF THE INVENTION
In many countries it is common practise to process certain foodstuffs, particularly various types of meat or meat-based foodstuffs, by the addition thereto of proteinaceous solutions or extracts. The purpose of such treatment is not only to supplement the nutritional content of the product, but often also to modify its texture and/or consistency.
In the meat industry, a number of types of meat products, e.g. pork meat products such as ham, bacon and sirloin, are subjected to a process popularly known as "pumping", in which the natural meat juice--containing, inter alia, plasma proteins and possibly other soluble proteins--which exudes or is pressed from fresh meat on standing (e.g. when slabs or pieces of meat are stacked on top of one another) is reintroduced into the meat, typically by injection via a multiplicity of hollow needles (resembling hypodermic needles) or by more or less prolonged "tumbling" of the slabs or pieces of meat in a vessel containing the collected meat juice. Processes of these types have been employed routinely for many years.
In recent years there has been increasing awareness and concern in relation to the possibility of poultry and other types of meat being infected with, in particular, pathogenic microorganisms such as species of Salmonella or Listeria bacteria, with resultant risk of disease outbreak following human consumption of meat or meat-based foodstuffs infected in this manner. In this connection, there seems to be a considerable risk of meat juice--or indeed other proteinaceous media such as aqueous media containing vegetable protein(s)--becoming infected with undesirable microorganisms, notably pathogenic microorganisms, at some point during the process of collection and delivery for subsequent incorporation into the meat or other foodstuff. It has now been demonstrated in connection with the present invention (see the working examples provided herein) that this risk is very real, and the invention provides a simple, inexpensive and nutritionally very acceptable solution to the problem of ensuring the elimination of, e.g., pathogenic microorganisms from proteinaceous solutions immediately prior to the incorporation of such solutions in foodstuffs.
DESCRIPTION OF THE INVENTION
The present invention thus provides a method for treating an aqueous protein solution--in particular an aqueous protein solution for use in the production of a foodstuff--so as to kill microorganisms, e.g. pathogenic microorganisms, such as pathogenic bacteria, which may be present in the protein solution, without causing any significant coagulation of the proteinaceous component(s) of said solution, the method comprising the steps of either: protein hydrolysate (hereafter often denoted H1) which is sufficient to substantially prevent coagulation in the mixture when the mixture is subsequently subjected to a heat treatment to kill the microorganisms, and then subjecting the mixture to a heat treatment to kill the microorganisms; or as to at least partly hydrolyze p
REFERENCES:
patent: 4164589 (1979-08-01), Kadane et al.
patent: 5232723 (1993-08-01), Bisson et al.
Olsen et al. Abstract, "Industrial Production of soya protein" Process Biochemistry, 14(7)6, 8, 10-11, 1979.
Dialog Info. Services File 51, Food Sci. & Tech. Abs., Dialog Accesion No. 00094710, FSTA Accession No. 75-03-s0329.
Christensen Egon
Pommer Klaus
Agris Cheryl H.
Novo Nordisk A S
Pratt Helen
Rozek Carol E.
Zelson Steve T.
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