公开(公告)号：US4849244A

公开(公告)日：1989-07-18

申请号：US273151

申请日：1988-11-18

申请人： Joseph F. Zayas ,  Chyi-Shen Lin

发明人： Joseph F. Zayas ,  Chyi-Shen Lin

IPC分类号： A23L13/40

CPC分类号： A23L13/426

摘要： Corn protein fortified ground or comminuted meat products such as sausages or frankfurters are provided which exhibit enhanced cooking and organoleptic properties including water holding capacity, yield and lessened cooking loss, without adverse product flavor associated with soy or other plant proteins. In practice, aqueous preemulsions including particulate fat (e.g., lard) stabilized and enrobed by corn-derived protein are mixed with meat, formed and cooked to yield finished meat products. The most preferred source of corn protein is defatted corn germ protein flour, although traditional corn meal or defatted germ concentrates or isolates may be employed. Advantageously, the corn-derived protein flour is initially tempered and swelled in warm water, whereupon liquid fat is blended with the tempered material and emulsified. The preemulsions may then be added to a meat formulation such as a batter to give improved final products.

摘要翻译： 提供了玉米蛋白质强化粉碎或粉碎的肉制品如香肠或法兰克福香肠，其显示出增强的烹饪和感官特性，包括持水能力，产量和减少的烹饪损失，而与大豆或其他植物蛋白质相关的不利产品风味。 在实践中，包括由玉米来源的蛋白质稳定和包被的颗粒状脂肪（例如猪油）的含水预乳液与肉混合，形成并熟化以产生成品肉制品。 最优选的玉米蛋白质来源是脱脂的玉米胚芽蛋白粉，尽管可以使用传统的玉米粉或脱脂胚芽浓缩物或分离物。 有利地，玉米衍生的蛋白质粉末最初在温水中回火和溶胀，随后将液体脂肪与回火材料混合并乳化。 然后可将预乳液加入肉制剂如面糊中以提供改进的最终产品。