Preparation of soy-extended frankfurters and other cured meat products having improved color
AssigneeArmour and Company
InventorsKunito Sato, Leonard H. Roberts
Life of this patent
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Abstract
A process for preparing cured comminuted meat products in which a soy protein material is incorporated therein and in which the meat and soy protein material is mixed along with sodium nitrite and colorants including betanin and canthaxanthin; and a cured meat product so prepared.
Claims10
In a process for preparing a soy-extended cured meat product in which a soy protein material is combined with meat, the improvement comprising mixing said protein material and said meat in the presence of sodium nitrite, betanin, and canthaxanthin to thereby impart to said mixture an improved color wherein said sodium nitrite is contained in said mixture in an amount of from 10 to 200 ppm, said betanin is contained in said mixture in an amount of from 0.5 to 50 ppm, and said canthaxanthin is contained in said mixture in an amount of from 2.0 to 440 ppm, each of said percentages being based on the dry weight of the colorant and the natural weight of the meat.
A food comprising a mixture of cured meat and a soy protein material which contains sodium nitrite in an amount of from 10 to 200 ppm, betanin in an amount of from 0.5 to 50 ppm, canthaxanthin in an amount of from 2.0 to 440 ppm, said percentages being by weight based on the dry weight of said sodium nitrite, betanin and canthaxanthin, and on the natural weight of said meat.
Dependencies are inferred from the claim text.