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US 6,309,681 B1Granted
Multi-component marinades
AssigneeNestec S.A.
InventorsNikhil Prasad, Dharam Vadehra, Hyung Kim, Catherine Dionis, Gerard Loizeau
Life of this patent
Estimating the term…
Abstract
A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does not require the addition of other ingredients and can be applied immediately before cooking. The marinade can be a solid powder that is coated on the food or a liquid that is brushed or sprayed on the food.
Claims22
A process for flavoring a fish or meat product comprising:
- providing an uncooked fish or meat product;
- coating the uncooked fish or meat product with a multi-functional marinade mixture comprising at least one flavoring agent in an amount sufficient to impart a flavor to the fish or meat product after it is cooked;
- a browning agent in an amount sufficient to impart a brown color to the fish or meat product after it is cooked, the browning agent comprising a chromogen, a filler, and an enzyme modified ingredient;
- and a partially hydrogenated fat in an amount sufficient to improve the mouthfeel of the fish or meat product after it is cooked, wherein the chromogen is at least one chromogen selected from the group consisting of caramel color, annatto color, paprika, tumeric, and tea leaves;
- the filler is maltodextrin;
- and the enzyme modified ingredient is a spray dried mixture of a carbonate and a dairy source that has been treated with supplemental lactase and supplemental protease;
- and
- cooking the product to enhance at least one of flavoring, texture, or color of the cooked product.
5 more elements
A multi-functional marinade comprising a mixture of:
- at least one flavoring agent in an amount sufficient to impart a flavor to a cooked fish or meat product that contains the mixture,
- a browning agent in an amount sufficient to impart a brown color to a cooked fish or meat product that contains the mixture, the browning agent comprising a chromogen, a filler, and an enzyme modified ingredient;
- and
- a partially hydrogenated fat in an amount sufficient to improve the mouthfeel of a cooked fish or meat product that contains the mixture, wherein the chromogen is at least one chromogen selected from the group consisting of caramel color, annatto color, paprika, tumeric, and tea leaves;
- the filler is maltodextrin;
- and the enzyme modified ingredient is a spray dried mixture of a carbonate and a dairy source that has been treated with supplemental lactase and supplemental protease.
3 more elements
Dependencies are inferred from the claim text.