Marinades for meat and seafood containing natural metabolites
AssigneeGriffith Foods International Inc.
InventorsAaron R. Graham, Michael T. Bunczek, Donald B. Bernacchi, Louis E. Windecker, Jr.
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Abstract
This invention is directed to a composition and application of marinades that contain, as key active ingredients, a combination of organic salts derived by fermentation of sugars. The resulting all natural marinades substantially improve cook yield, juiciness, flavor, and color in meat and in seafood, in a surprisingly effective way.
Claims12
A marinade for meat and seafood comprising acetate, propionate, lactate, citrate, tartrate and succinate sodium or potassium salts, polypeptides, peptides, phospholipids, and propionibacterium,
- said marinade having only acetate, succinate and propionate organic sodium or potassium salts with these salts present at levels of 12% or more by weight of the weight of acetate, propionate, lactate, citrate, tartrate and succinate sodium or potassium salts, polypeptides, peptides, phospholipids, and propionibacterium present in the marinade.
A meat or seafood substrate containing about 0.01 to 2.0% by weight of a yield additive including acetate, propionate, lactate, citrate, tartrate and succinate sodium or potassium salts, polypeptides, peptides, phospholipids, and propionibacterium,
- said yield additive having only acetate, succinate and propionate organic sodium or potassium salts with these salts present at levels of 12% or more by weight of the weight of the acetate, propionate, lactate, citrate, tartrate and succinate sodium or potassium salts, polypeptides, peptides, phospholipids, and propionibacterium in the yield additive.
A method of making a marinade for meat and seafood comprising:
- fermenting milk sugars, whey sugars, dextrose or other suitable sugars with a food grade bacterial culture of propionibacterium to produce acetate, propionate, lactate, citrate, tartrate and succinate acids, one or more phospholipids derived from bacterial cell membranes and fermentation-derived peptides and polypeptides;
- and
- converting the organic acids to organic salts by reaction with NaOH or KOH,
- producing a marinade having only acetate, succinate and propionate organic sodium or potassium salts with these salts present at levels of 12% or more by weight of the weight of the acetate, propionate, lactate, citrate, tartrate and succinate sodium or potassium salts, polypeptides, peptides, phospholipids, and propionibacterium in the marinade.
Dependencies are inferred from the claim text.