Protein Technologies International Inc., was issued US Patent 6187367 13 February for its invention titled “Low viscosity meat emulsion and process for producing a protein composition useful to form a low viscosity meat emulsion.”
Currently active in the same technology are: National Starch and Chemical Investment Holding Corporation. In segments of this technology: Procter & Gamble, Pfizer and Nestec.
A low viscosity, high gel strength protein-starch composition is provided. The protein-starch composition contains a denatured protein material and a starch material which are complexed together where the starch material is in a substantially non-gelatinized state. The protein-starch composition has a low viscosity prior to cooking, yet has a high gel strength after being cooked. A meat emulsion is also provided which contains a meat material and the protein-starch composition. A process is provided for forming the protein-starch composition in which an aqueous slurry of a protein material is formed, the protein in the slurry is denatured by subjecting the slurry to temperatures sufficient to denature the protein, a starch material is mixed into the slurry of denatured protein, and the slurry of starch and protein material is spray dried under conditions which cause the protein material and starch material to complex without gelatinizing the starch material. A process for forming a meat emulsion with the protein-starch composition is provided in which a meat material and the protein-starch composition are blended together under conditions insufficient to gelatinize the starch material in the protein-starch composition.
First of 50 Claims:
A protein-starch composition having a low viscosity in water and capable of forming a firm gel upon cooking, comprising, a denatured protein material and a starch material, where said denatured protein material and said starch material are complexed and said starch material is in a substantially non-gelatinized state.
By Navroz Havewala, just-food.com correspondent