Invented by Helgi Hauksson, CP Kelco ApS
The CP Kelco ApS invention works as followsThe process can include adding an aqueous composition that is gellable to the food. The composition can be a thixotropic, shear-thinned gel that is added to a food product under a shear-thinned condition. The aqueous composition can also comprise a composition which does not form gel on the outside of the product and is gellable within the product.
Background for Gelled-and-gellable compositions
The present invention is a gel-in place composition for food products as well as food products that include the compositions. The present invention also pertains to the preparation of food products, their storage, distribution, and cooking without excess liquid seepage. The food products of the present invention have a tender texture and excellent taste.
2. Discussion of Background Information
When curing meat cuts, the dressed cut is usually injected in brine solution. This can be done by multiple-needle injection, stitching or artery pumping. Then, resting, tumbling, or massaging, and then cooking are all performed. The meat can also be massaged or tumbled in brine. U.S. Patents disclose typical pickling methods. Nos. 3,565,539, 3,683,789, 3,922,357.
When injecting a solution or brine into a food product, it is best to cook the product at or near the site of injection. This is because the injected brine has a tendency to leak from uncooked, distributed food products in fresh, chilled, or frozen conditions, either during distribution, sale, or at the customer’s end. In the case of fresh or chilled products, the liquid can seep out during the distribution and sale, causing the product to lose its appeal. It can result in a high number of products being returned from the distribution and sales end, including supermarkets, meat-processing plants and other food handling locations.
There is also a requirement to reduce liquid seepage from food products that are packaged in larger units and then processed by a distributor, or sold in smaller packages than the original packaging. Distributors and resellers such as supermarkets feel cheated if there is an excess of liquid in the package and often ask for a price reduction or at least the equivalent weight.
As for frozen food, liquid seepage may manifest as an excess of liquid in the form a higher-than-desired natural thawing. This unwanted thawing of liquids may occur during or at the time of distribution and sales or when the final consumer thaws a product that was sold frozen. A consumer who experiences an excessively high level of thawing in a food item may decide not to buy that product again.
Food products that contain solutions also have a problem with excess cooking losses. So, for instance, the incorporated solutions can leak out at an unacceptable rate during cooking resulting in higher than acceptable losses. While injected food can be cooked in the consumer’s home, rather than at the injection site, it is important to minimize cooking losses during preparation.
It is also noted that the solutions incorporated into the food products don’t always improve the tenderness or juiciness of the finished product. Many conventional solutions that have been incorporated into foods will leak out when cooked, and thus will not contribute significantly to the juiciness or tenderness of the food product.
It is noted that prior art has described mixing brine with gelling polysaccharides such as carrageenan and gellan and injecting the solution into food products. The brines that are used for pickling will typically contain one or more salts (especially sodium chloride), organic compounds like sugar, amino acids and protein extracts as well as flavoring agents, both natural and synthetic. Spices (fresh, dried or extracted) may also be included. Sauces, wine, spirits, liquors and other flavor-enhancing components and tenderizing agents (for example, enzymes like papain, bromealin, and other proteases), or any foods, ingredients, or compounds that contain these enzymes.
In prior art processes it was the goal of mixing brine and polysaccharide to allow the solution to be injected in the meat using normal injection equipment. In order to form the injectable solutions, the salts must be added first, and then the polysaccharide. The solution can then be injected. It is important to note that the salt in solution generally reduces polysaccharide solubility. Salt concentration in solution increases the amount of polysaccharide which can be added without affecting injection. The prior art aims to maintain a high enough concentration of sodium in the solution before adding the polysaccharide to allow injection, while keeping the polysaccharide undissolved prior to cooking. This method of making a brine is described in the Copenhagen Pectin A/S book, Handbook for the Meat Processing Industry (Chapter 3, page 3-28, 1995).
Mason et. al. disclose the addition of a dry mixture of carrageenan, salt and other ingredients. In U.S. Pat. No. 5,380,545. The effectiveness of the invention described in U.S. No. The combination of salt and carrageenan results in 5,380,545 because the salt provides a rapid system for infusion into the food matrix. The salt, in particular, extracts a portion from the proteins at the surface and opens the surface pores of the foodtuff to allow the carrageenan into the matrix. Carrageenan is then strategically placed in order to bind and hold water during cooking. This invention is based on the insolubility and insoluble nature of carrageenan when it comes to salt.
There is therefore a need for compositions which are easily injectable or diffusible.” Compositions can also be added to foodstuffs, allowing them to be shipped without excessive liquid seepage. Compositions can also be added to foods to allow the product to be handled with no unacceptable liquid seepage. There is also a need to add compositions to food products to allow the product to be heated without causing unacceptable weight loss. “There is also a need to keep food products, such as red meats and the breast meats of chicken and turkey, tender and juicy when cooked, even if low levels of food-treating composition are incorporated.
The present invention relates to compositions that gel food products.
The present invention also relates to compositions which can be added to foods in order to produce products with reduced liquid leakage. The compositions of the present invention are used to reduce liquid leakage during the handling, cooking and/or shipping of food products.
The present invention also relates to compositions which are liquid when added to food products, but form a gel once the food product is uncooked.
The present invention also relates to compositions with changing viscosities. These compositions may have lower viscosities at least for a period of time when they are added to food products. They can then be increased in viscosity to obtain a more viscous food product.
The present invention also relates to thixotropic liquid compositions which can be agitated into liquid compositions. These liquid compositions are then added to food products to re-gel the food product.
The present invention is also concerned with the preservation of food products such as meats from domesticated or wild animals, or seafood, in general. This includes breast meats of chicken and turkey, and dry fish types, like tuna and swordfish.
The present invention is directed towards a method for forming an edible composition. This involves mixing water with a gellable oligosaccharide in a way that it is either dissolved or partially hydrated. It also includes mixing this gellable oligosaccharide, which is either dissolved or partly hydrated, with at least a gelling cation, in a quantity effective to produce a thixotropic emulsion.
The present invention also relates to a method of treating a food item that involves adding an aqueous formulation which is gellable to the food.Click here to view the patent on Google Patents.