Restructured meat product and process for preparing same

Abstract

This invention relates to a restructured meat product, comprising; (A) a soy protein material; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a soy protein material; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below about 40° C.; and mixing (A) and (B) to produce a homogeneous, and texturized meat product having a moisture content of at least about 50%.

1 . A restructured meat product, comprising; 
 (A) a soy protein material;    (B) a comminuted meat; and    (C) water.    
     
     
         2 . The restructured meat product of  claim 1  wherein the soy protein material (A) is selected from the group consisting of a soy protein flour, a soy protein isolate, a soy protein concentrate, and mixtures thereof.  
     
     
         3 . The restructured meat product of  claim 1  wherein the soy protein material (A) is a soy protein isolate.  
     
     
         4 . The restructured meat product of  claim 3  wherein (A) further comprises from about 2% to about 20% by weight on a moisture free basis of a starch and from about 2% to about 20% by weight on a moisture free basis of at least one selected from the group consisting of a wheat flour, a wheat gluten, and mixtures thereof.  
     
     
         5 . The restructured meat product of  claim 2  wherein (A) further comprises from about 2% to about 20% by weight on a moisture free basis of at least one selected from the group consisting of a rice flour, a gluten free starch, and mixtures thereof.  
     
     
         6 . The restructured meat product of  claim 2  wherein (A) further comprises from about 1% to about 20% by weight on a moisture free basis of a soy cotyledon fiber.  
     
     
         7 . The restructured meat product of  claim 6  wherein (A) further comprises from about 10% to about 40% wheat gluten, by weight on a moisture free basis.  
     
     
         8 . The restructured meat product of  claim 7  wherein (A) further comprises from about 5% to about 15% starch, by weight on a moisture free basis.  
     
     
         9 . The restructured meat product of  claim 8  wherein (A) contains from about 30% to about 90% soy protein, by weight on a moisture free basis.  
     
     
         10 . The restructured meat product of  claim 8  wherein (A) is an extrudate having a moisture content of from about 5% to about 80%.  
     
     
         11 . The restructured meat product of  claim 8  wherein the comminuted meat has a moisture content of at least about 50% by weight.  
     
     
         12 . The restructured meat product of  claim 8  further comprising at least one of a gelling protein; an animal fat; sodium chloride; sodium tripolyphosphate; a colorant; a curing agent; a flavorant comprising beef flavor, pork flavor, or chicken flavor; or mixtures of each with the other.  
     
     
         13 . The restructured meat product of  claim 12  wherein the gelling protein is selected from the group consisting of a soy protein flour, a soy protein isolate and a soy protein concentrate.  
     
     
         14 . The restructured meat product of  claim 1  wherein the restructured meat product has a moisture content, before drying, of at least about 50% and after drying, has a moisture content of from about 15 to about 45%.  
     
     
         15 . A process for preparing a restructured meat product, comprising the steps of; hydrating 
 (A) a soy protein material; and adding    (B) a comminuted meat, wherein the temperature of the comminuted meat is below about 40° C.; and    mixing (A) and (B) to produce a homogeneous, and texturized meat product having a moisture content of at least about 50%.    
     
     
         16 . The process for preparing the restructured meat product of  claim 15  wherein the soy protein material (A) is selected from the group consisting of a soy protein flour, a soy protein isolate, a soy protein concentrate, and mixtures thereof.  
     
     
         17 . The process for preparing the restructured meat product of  claim 15  wherein the soy protein material (A) is a soy protein isolate.  
     
     
         18 . The process for preparing the restructured meat product of  claim 17  wherein (A) further comprises from about 2% to about 20% by weight on a moisture free basis of a starch and from about 2% to about 20% by weight on a moisture free basis of at least one selected from the group consisting of a wheat flour, a wheat gluten, and mixtures thereof.  
     
     
         19 . The process for preparing the restructured meat product of  claim 16  wherein (A) further comprises from about 2% to about 20% by weight on a moisture free basis of at least one selected from the group consisting of a rice flour, a gluten free starch, and mixtures thereof.  
     
     
         20 . The process for preparing the restructured meat product of  claim 16  wherein (A) further comprises from about 1% to about 20% by weight on a moisture free basis of a soy cotyledon fiber.  
     
     
         21 . The process for preparing the restructured meat product of  claim 20  wherein (A) further comprises from about 10% to about 40% wheat gluten, by weight on a moisture free basis.  
     
     
         22 . The process for preparing the restructured meat product of  claim 21  wherein (A) further comprises from about 5% to from 15% starch, by weight on a moisture free basis.  
     
     
         23 . The process for preparing the restructured meat product of  claim 22  wherein (A) contains from about 30% to about 90% soy protein, by weight on a moisture free basis.  
     
     
         24 . The process for preparing the restructured meat product of  claim 22  wherein (A) is an extrudate having a moisture content of from about 5% to about 80%.  
     
     
         25 . The process for preparing the restructured meat product of  claim 22  wherein the comminuted meat has a moisture content of at least about 50% by weight.  
     
     
         26 . The process for preparing the restructured meat product of  claim 24  wherein (A) has a moisture content of from about 6% to about 13%.  
     
     
         27 . The process for preparing the restructured meat product of  claim 24  wherein (A) has a moisture content of from about 16% to about 30%.  
     
     
         28 . The process for preparing the restructured meat product of  claim 24  wherein (A) has a moisture content of from about 50% to about 80%.  
     
     
         29 . The process for preparing the restructured meat product of  claim 15  wherein the temperature of the comminuted meat is from about −4° C. to about 6° C.  
     
     
         30 . The process for preparing the restructured meat product of  claim 15  wherein the weight ratio of the soy protein material (A) on a moisture free basis to the comminuted meat on a moisture free basis is from about 1:0.25 to about 50.  
     
     
         31 . The process for preparing the restructured meat product of  claim 15  wherein the homogeneous meat product is formed into strips, steaks, cutlets, patties, ground or generally cube-shaped for kabobs.  
     
     
         32 . The process for preparing the restructured meat product of  claim 15  wherein the homogeneous meat product is stuffed into permeable or impermeable casings.  
     
     
         33 . The process for preparing the restructured meat product of  claim 15  further comprising at least one of a gelling protein; an animal fat; sodium chloride; sodium tripolyphosphate; a colorant; a curing agent; a flavorant comprising beef flavor, pork flavor, or chicken flavor; or mixtures of each with the other.  
     
     
         34 . The process for preparing the restructured meat product of  claim 33  wherein the gelling protein is selected from the group consisting of a soy protein flour, a soy protein isolate and a soy protein concentrate.  
     
     
         35 . The process for preparing the restructured meat product of  claim 15  wherein the restructured meat product has a moisture content, before drying, of at least about 55% and after drying, has a moisture content of from about 15 to about 45%.