Food product and process for reducing oil and fat content in cooked food
AssigneeProteus Industries, Inc.
InventorsStephen D. Kelleher, Peter G. Williamson
Life of this patent
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Abstract
A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
Claims29
The process for reducing absorption of fat and/or oil in uncooked food during cooking of the food with a fat and/or oil which comprises:
- (a) adding to said uncooked food about 0.03 to about 15% by weight of a protein composition and/or a peptide composition selected from the group consisting of a dry protein mixture of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue, an aqueous acidic protein solution, having a pH of about 3.5 or less, of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissues, a peptide composition prepared by mixing an enzyme with myofibrillar proteins and sarcoplasmic proteins that are derived from animal muscle tissue, and mixtures thereof, said adding occurring by a method selected from the group consisting of applying said protein and/or peptide composition to at least one surface of said uncooked food, mixing said protein and/or peptide composition with said uncooked food, injecting said protein and/or peptide composition mixture into said uncooked food and a combination of said adding methods
- and (b) cooking said uncooked food and protein and/or peptide composition from step (a) in an oil and/or fat.
The process for reducing absorption of fat and/or oil in uncooked food during cooking of the food with a fat and/or oil which comprises:
- (a) adding to said uncooked food about 0.03 to about 15% by weight of a protein composition and/or a peptide composition selected from the group consisting of a dry alkaline protein mixture of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue, an aqueous alkaline protein solution, having a pH between about 10.5 and 12.0, of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue, a peptide composition prepared by mixing an enzyme with myofibrillar proteins and sarcoplasmic proteins that are derived from animal muscle tissue, and mixtures thereof, said adding occurring by a method selected from the group consisting of applying said protein and/or peptide composition to at least one surface of said uncooked food, mixing said protein and/or peptide composition with said uncooked food, injecting said protein mixture and/or peptide composition into said uncooked food and a combination of said adding methods
- and (b) cooking said uncooked food and protein and/or a peptide composition from step (a) in an oil and/or fat.
Dependencies are inferred from the claim text.