Food product permeated with homogenized dispersion

Patent metadata

Field	Value
Publication number	US-12290087-B2
Application number	US-202318131007-A
Country	US
Kind code	B2
Filing date	Apr 5, 2023
Priority date	Oct 3, 2006
Publication date	May 6, 2025
Grant date	May 6, 2025

Abstract

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

First claim

The invention claimed is:

1. A protein-based food composition, comprising:
a protein-based food; and
a marinade dispersed within the protein-based food, wherein the marinade is a homogenized dispersion and includes
a high-oleic oil from about 1.0% to about 20.0% by weight of the marinade,
water from about 50% to about 90% by weight of the marinade,
a gum, and
a soy protein isolate,

wherein the marinade includes a mean particle size from about 25 microns to about 40 microns in the homogenized dispersion.

2. The protein-based food composition of claim 1 , further including a salt from about 0.1% to about 10% by weight of the marinade.

3. The protein-based food composition of claim 2 , wherein the salt includes at least one of potassium chloride and sodium chloride.

4. The protein-based food composition of claim 1 , wherein the protein-based food composition dispersed with the marinade has a dispersed high-oleic oil distribution that is from about 1% to about 4% by total weight of the protein-based food composition.

5. The protein-based food composition of claim 1 , wherein the marinade includes a mean particle size from about 34 microns to about 40 microns in the homogenized dispersion.

6. The protein-based food composition of claim 1 , wherein the marinade has an initial mean particle size of about 34 microns after homogenization and a mean particle size from about 38 microns to about 40 microns between about 1 hour and about 7 hours after homogenization.

7. The protein-based food composition of claim 1 , wherein the marinade further includes a lipid mimetic.

8. A process for incorporating a homogenized marinade with a food, comprising:
preparing a marinade, wherein the marinade includes:
a high-oleic oil from about 1.0% to about 20.0% by weight of the marinade,
water from about 50% to about 90% by weight of the marinade,
a gum, and
a soy protein isolate,

homogenizing the marinade to produce a homogenized marinade, wherein the homogenized marinade includes:
an initial mean particle size of about 34 microns, and
a mean particle size from about 38 microns to about 40 microns between about 1 hour and about 7 hours after homogenization;

chilling the homogenized marinade; and
incorporating the chilled homogenized marinade with a food.

9. The process of claim 8 , wherein the marinade further includes a salt from about 0.1% to about 10% by weight of the marinade.

10. The process of claim 9 , wherein the salt includes at least one of potassium chloride and sodium chloride.

11. The process of claim 8 , wherein the food has a dispersed high-oleic oil distribution that is from about 1% to about 4% by total weight of the food following incorporation of the chilled homogenized marinade.

12. The process of claim 8 , wherein the marinade further includes a lipid mimetic.

Assignees

• Conagra Foods Rdm Inc

Inventors

• Williams Tracey
• Quint Larry
• Degner Brian

Classifications

• A23L13/75

  using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents · CPC title

• A23L13/72

  using additives, e.g. by injection of solutions · CPC title

• A23L17/75

  Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces · CPC title

• A23L13/03 Primary

  Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces · CPC title