Process for binding comminuted meat
AssigneeNutrisearch Company
InventorsCheryl J. Lynch, Chifa F. Lin, Nicholas Melachouris
Life of this patent
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Abstract
Comminuted meats can be effectively bound using a blend of water soluble protein-containing material, such as alkali metal caseinates, and a hydrocolloid. Preferably, the blend also includes a byproduct resulting from the concentration of whey protein from whey. The products are effective meat binders for comminuted meats and particularly non-specific loaves.
Claims13
A process for binding comminuted meat comprising comminuting meat in the presence of a bindingly effective amount of a blend comprising from about 99.5% to about 50% of a water soluble dairy protein-containing material derived from lacteal fluid, and from about 0.5% to about 50% of a hydrocolloid, selected from the group consisting of algin, carrageenan, guar, acacia, locust bean gum, carboxymethylcellulose and carboxymethyl starch, wherein said hydrocolloid is present in said comminuted meat in an amount ranging from about 0.01% to about 4% by weight based on the weight of the meat and binder blend before cooking.
Dependencies are inferred from the claim text.